- 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
- 50 gram raw sugar
- 50 gram Butter
- 50 gram honey
- 60 gram flaked almonds
- 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
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.
Custard Cream Filling
Great for any occasion or when you want to impress your friends!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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