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539 Posts in 243 Topics by 486 Members Latest Member: - sandra Most online today: 20 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: beesting cake  (Read 11713 times)
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Chef de Cuisine
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« on: October 13, 2006, 08:15:46 PM »

subject: beesting cake
from: tanya
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Beesting cake anyone?
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Chef de Cuisine
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« Reply #1 on: October 13, 2006, 08:16:11 PM »

subject: Topping for beesting
from: Louisa
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The topping I have for beesting is 25gm butter, 3 tbs sugar 4tbs honey 1/2 cup flaked almonds. Cook butter sugar and hony in a small heavy based pan stirring without boiling until sugar is disolved. Then boil without stiring about1 1/2 mins or until light caramel colour then stir in nuts. Pour this over the bread mix about 5 mins before it has finished cooking.

I hope this helps, it is beautiful, and I don't think it would be the same without the honey.
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Chef de Cuisine
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« Reply #2 on: October 13, 2006, 08:16:25 PM »

subject: beesting cake
from: alice
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thanks for remining me, i've been meaning to make this for ages, it was under the bed!!!

sorry but my topping also has sugar. here it is any way:- 1/2 cup slivered almonds, 1/4 cup sugar, 60 grams of butter and 1 tablespoon milk, put all together and heat till sugar dissolves. I can not see why you can't use honey, try it and see what happens. e-mail me with your recipie if you could, thanks..
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« Reply #3 on: October 13, 2006, 08:16:46 PM »

subject: Beesting Recipe
from: Kristen
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Would you mind posting the recipe for the cake and custard part of the beesting recipe? I'm not much of a baker but would like to give it a try!

Thank you,

Kristen
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SammyCooks
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« Reply #4 on: October 16, 2006, 04:14:02 PM »

BEESTING CAKE Cool

Ingredients

1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter; softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup milk

Filling

1 cup milk
1/4 cup sugar
pinch salt
2 tablespoons cornstarch
3 egg yolks
1 tablespoon amaretto liqueur
1 teaspoon vanilla
1/8 teaspoon almond extract
1/3 cup heavy whipping cream

Topping

3/4 cup blanched sliced almonds
1/2 cup sugar
1/4 cup unsalted softened butter
2 tablespoons heavy whipping cream
powder sugar (optional)

Method

Cake

Preheat oven to 350F. Butter and flour a 9 inch springform pan. Onto a sheet of waxed paper, sift together the flour, baking powder and salt and set aside. In a large bowl, cream the butter with an electric mixer on high until light. Gradually add the sugar and continue beating until the mixture is very light and fluffy. With mixer on medium add eggs, one at a time, beating well after each addition, then beat in the vanilla and almond extracts. Changing to a low speed alternately beat in the sifted dry ingredients and milk, beginning and ending with the dry ingredients and beating only until combined. Pour the batter into the prepared pan, smoothing the top even.

Topping

Combine the almonds, sugar, butter and cream in a small saucepan and cook over moderate heat until the butter melts. Pour the topping over the cake batter, spreading lightly. Bake until the top of the cake is golden or until toothpick inserted in the center comes out clean, and the cake shrinks from the side of the pan, about 40 minutes. Cool the cake in the pan on a wire rack for 20 minutes. Loosen around the sides of the pan with a sharp knife, and remove carefully. Cool the cake completely.

Filling

Combine 2/3 cup of the milk with the sugar and salt in a small heavy saucepan and bring to a boil over moderate heat. Pour the remaining milk into a small bowl; beat in the cornstarch, then the egg yolks. Whisking constantly, add a little of the hot milk to the egg yolk mixture. Bring the remaining milk in the saucepan back to a boil over moderate heat. Whisking constantly, pour the tempered eggs into the saucepan. Cook, whisking constantly, until the mixture comes to a boil. Lower the heat and simmer for one minute longer. Immediately remove the saucepan from the heat, stir in the amaretto and vanilla and almond extracts, and pour the custard into a small bowl. Immediately cover the surface of the custard with plastic wrap. Refrigerate until cold, up to 24 hours.

Assembling the Cake

Whip the cream for the custard filling until it forms soft peaks. Stir about 2 tablespoons of the whipped cream into the chilled custard, then fold in the remainder. Slice the cake in half crosswise and place the bottom half, cut side up on a serving platter. Gently spread the custard filling on the cake, then top with remaining cake layer, cut side down. Refrigerate the cake until serving time. Dust lightly with confectioners sugar just before serving.
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