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Bee Sting Cake


Cake:

170g / 6oz Self-Raising Flour 

Pinch Salt 

155g / 5oz Butter 

85g / 3oz Sugar 

Eggs 

¼ tbsp Vanilla Essence

120ml / 4 floz Milk

 

 

Topping:

55g / 2oz Slivered Almonds, toasted

55g / 2oz Sugar 

60g / 2oz Butter 

1 tbsp Milk 

 

Filling:

55g / 2oz Sugar 

2 tbsp Cornflour (Cornstarch) 

Egg Yolks, beaten lightly

240ml/ 8 floz Milk 

Few Drops Almond or Vanilla Essence

 

Preheat the oven to 190°C / 375°F / Gas Mark 5.


 

 

To make the cake:

· Combine the flour and salt.

· Cream the butter and gradually add the sugar. Add the eggs, one at a time, beating vigorously, then add the vanilla essence.


· Alternatively and gradually, add the milk and flour.


· Pour the mixture into a spring form pan.


 

Make the topping:

· Combining the almondssugarbutter and milk, and heating them until the sugar is dissolved.


· Sprinkle the cake mixture in the pan with flour and pour the topping over it.


· Bake in the oven for 25 – 30 minutes, then allow it to cool.


 

 

To prepare the filling:

 

· Mix the sugarcornflour and egg yolks in the top of a double boiler.


· Heat the milk, and while stirring with a whisk, pour it over the egg yolk mixture.


· Cook over boiling water until smooth and thick. Do not boil.

· Stir in the almond or vanilla essence and cool.


 

· Cut the cake horizontally in half and spread the bottom half with the filling.

· Replace the top with the topping side up.


· Refrigerate before serving.

 

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