Ingredients
Cake
- 125 gram Full Cream Milk.
- 2 teaspoons dry yeast or 20g fresh yeast
- 300 gram bakers flour
- 70 gram raw sugar
- 1 egg
- 70 gram Butter, soft
Almond Topping
- 50 gram raw sugar
- 50 gram Butter
- 50 gram honey
- 60 gram flaked almonds
Custard Cream Filling
- 250 gram Pure cream
- 250 gram full cream milk
- 1 teaspoon vanilla extract
- 2 eggs
- 40 gram cornflour
- 60 gram raw sugar
- 40 gram Butter
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180ºC. Prepare 2 x 20cm springform round cake tins.
Place yeast, milk and a teaspoon of sugar into the mixing bowl and warm,3 minutes/37degrees/speed 1.
Add flour, rest of sugar and egg combine 30 seconds/speed 3.
Knead ingredients 6 minutes/kneading function - adding cubed soft butter within the first minute.
Tip out dough onto oiled Thermomat and hand knead into a ball with oiled hands and then let the dough rest in an oiled bowl for 30 minutes.
Place dough on an oiled bench and knock it down and cut into two piece, then roll out/stretch into a round shape that will fit inside your well oiled cake tins, that have a piece of baking paper just in the bottom as well, so they don’t stick (2 x 20cm cake tins – springform are great).
Place dough into cake tins, cover with oiled plastic and allow dough to prove for up to two hours, or until it has doubled in size. (It will only be about 1/3 of the way up the tin).
Preheat your oven to 180ºC and place almond topping over the dough mixture of one tin and cook both tins for 20 – 25 minutes or until golden brown.
When cooked, remove from the oven and allow to cool in the tin for about 5 minutes, then gentle remove from tin and place onto a cooling rack. The only places it might stick are where the honey almond mixture has stuck to the tin, so just help it loose with a Thermo spatula.
When completely cold, spread the bottom cake (no almond mixture) with custard.
Place the almond honey top on the top to finish your creation. The best way to cut the bee sting is with a serrated knife, like you were cutting very fresh bread.
Place all ingredients into mixing bowl.
Cook 8 minutes/ 90C/SP4.
Set aside to cool.
Place butter, honey and sugar from almond topping ingredients into the mixing bowl and cook 3 minutes /100C /speed 1.
Scrape down the sides of the bowl and cook 5 minutes/Varoma/speed 2.
Add flaked almonds and mix 30 seconds/reverse/speed 1.
Allow mixture to cool and use as required.
Cake
Custard Cream Filling
Almond Topping
Tip
Great for any occasion or when you want to impress your friends!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Made this yesterday so delicious!
Yes you can make the cake ahead of time. Great idea
Hi, I am doing a trial run for Christmas day!! Can I make the "cake" ahead of time & freeze it? I will make the custard the day before
Thanks!
I'm trying to add a photo but not wanting to upload.