Bienenstich (Bee Sting Cake)

Ingredients

Cake

• 120g Butter (softened)
• 120g Sugar
• 2 Eggs
• 450g Plain Flour
• 2 teaspoons Baking Powder
• 1 1/4 cup Milk

Topping

• 120g Butter
• 180g Sugar
• 2 tablespoons Honey
• 2 tablespoons Milk
• 180g Flaked Almonds

Filling

• 2 cups Milk
• 6 Egg Yolks
• 1/2 cup Sugar
• 5 tablespoons Cornflour
• 1 teaspoon Vanilla Extract
• pinch Salt

Directions

Cake

Preheat oven to 180 degrees C. Grease a loose bottom deep sided 20cm round tin.

Cream butter and sugar, add eggs one by one and beat together well. Sift flour and baking powder together and add to the mixture alternately with the milk. Spread mixture into prepared tin.

Topping

Melt butter, honey and sugar then add milk and nuts. Spread topping over cake mixture.

Bake in moderate (180 degree C) oven for approximately 40 minutes or until golden brown on top and a skewer inserted in the centre of the cake comes out clean. Remove cake from tin after a couple minutes otherwise the caramel topping will stick to the tin.

Filling

Warm milk and set aside. Whisk egg yolks and sugar together in saucepan until pale. Whisk in flour and salt. Add milk a little at a time, while whisking vigorously. Once all milk is combined with eggs, put saucepan on the heat and continue stirring until it starts to thicken. Remove from heat and stir in vanilla. Cool.

Assembly

Once cake is cooled slice through the centre to make two layers. Cover bottom layer with filling and place top of cake back on. Cake may be refrigerated until ready to be served.