INGREDIENTS

• 7 g sached dried yest
• 40 g butter, softened
• 3/4 cup warm water
• 1/4 cup caster sugar
• pinch salt
• 2 cups plain flour

Topping

• 60 g butter
• 1/2 caster sugar
• 1 tbsp honey
• 1/2 cup flaked almonds

Custard

• 2 tbsp custard powder
• 2 tbsp sugar
• 1/2 cup milk
• 1/2 cup thick cream
• 1/2 cup sour cream
• 2 tsp vanilla essence

INSTRUCTIONS

1. Brush a deep, 20 cm round cake tin with oil or melted butter. Line base and sides with baking paper. Combine yeast, butter, water, sugar, salt and 1 1/2 cups flour in large bowl. Stir until smooth and free of lumps. Cover with plastic wrap and leave in a warm place for 10-15 minutes. Add remaining flour, stir until almost combined. Turn onto lightly floured surface, knead 2-3 minutes or until smooth. Place in large, lightly oiled bowl; cover with plastic wrap. Leave to stand in a warm place for 20 minutes.

To make Topping: Combine butter, sugar and Honey in small pan. Stir over low heat without boiling until butter has melted and sugar has dissolved. Bring to boil, reduce heat, simmer for 2-3 minutes. Remove from heat, stir in almonds; cool. Turn dough onto lightly floured surface, knead 2 minutes or until smooth. Roll out to form a 20 cm circle. Place in tin. Carefully spread topping over dough without stretching surface. Cover with plastic wrap, leave in warm place for 20-25 minutes, or until dough has risen almost to top of tin.

Bake in preheated moderate 180°C oven for 35-45 minutes, or until u skewer comes out clean when inserted into centre and cake is golden brown. Leave in tin for 10 minutes before turning onto wire rack to cool. Turn top-side up.

To make Custard: Blend custard powder and sugar in medium pan. Gradually add milk, stir until smooth. Stir over medium heat until mixture boils and thickens. Remove from heat, transfer to medium bowl. Cover surface with plastic wrap to prevent skin forming. Cool completely.

2. Tо assemble the cake, cut it in half horizontally, place base on serving platter, beat custard with electric beaters 1 minute. Add creams and essence; beat until smooth and creamy, Spread over cake. Top with other cake half. Cut into wedges to serve.

Note – Cake may sink slightly when three-quarters cooked. This is normal—the almond mixture can cause small, heavy pockets to from on surface. If this happens, gently scoop out excess mixture with teaspoon; continue cooking.

Download Printable Classic Bienenstich (Bee Sting Cake) Recipe 

https://drive.google.com/open?id=18iqTh1A2ok6-LUX_goEe3TNdWg1EaMsO