Post by tassi on Aug 21, 2003 22:45:02 GMT -6
BEESTING CAKE
Yeast Dough:
30g compressed yeast (14g dry yeast)
1 teasp sugar
500g flour
1 1/2 cups milk
1 egg
65g sugar
165g butter
pinch salt
Topping:
150g butter
1 teasp vanilla essence
200g sugar
2 tablsp milk
2 tablsp lemon juice
2 tablsp honey
150g flaked blanched almonds
Filling:
50g custard powder [cornstarch,vanilla essence,yellow colouring]
3 tablsp sugar
2 cups milk
150g butter
mix custard powder sugar and butter together and melt in the microwave ~ add milk gradually stirring in carefully until cornstarch is evenly mixed and not lumpy.
cook on full in the microwave and stir.. repeat this step until custard is thick and smooth ~ allow to cool..
Method:
Yeast Dough:
Mix yeast with 1 teasp sugar and 1 teasp flour.
Cover and keep in a warm place.
Warm milk until skin forms.
Put in warm bowl, add egg, sugar, butter and salt.
Add all but 1 cup flour then yeast mixture and mix well with a wooden spoon.
Add remaining flour.
Leave to rise in warm place (about 1 hour), then pat out into a lamington pan with buttered hands and leave to rise again (10-15 minutes).
Brush with beaten egg then cover with topping. Cook in moderate oven until brown, 20-25 minutes.
Topping:
Put in pot all ingredients, except almonds and bring to the boil.
Add almonds, pour over dough before cake is cooked.
when cooked cool on a rack ~ split through the middle and spread with the filling...
Yeast Dough:
30g compressed yeast (14g dry yeast)
1 teasp sugar
500g flour
1 1/2 cups milk
1 egg
65g sugar
165g butter
pinch salt
Topping:
150g butter
1 teasp vanilla essence
200g sugar
2 tablsp milk
2 tablsp lemon juice
2 tablsp honey
150g flaked blanched almonds
Filling:
50g custard powder [cornstarch,vanilla essence,yellow colouring]
3 tablsp sugar
2 cups milk
150g butter
mix custard powder sugar and butter together and melt in the microwave ~ add milk gradually stirring in carefully until cornstarch is evenly mixed and not lumpy.
cook on full in the microwave and stir.. repeat this step until custard is thick and smooth ~ allow to cool..
Method:
Yeast Dough:
Mix yeast with 1 teasp sugar and 1 teasp flour.
Cover and keep in a warm place.
Warm milk until skin forms.
Put in warm bowl, add egg, sugar, butter and salt.
Add all but 1 cup flour then yeast mixture and mix well with a wooden spoon.
Add remaining flour.
Leave to rise in warm place (about 1 hour), then pat out into a lamington pan with buttered hands and leave to rise again (10-15 minutes).
Brush with beaten egg then cover with topping. Cook in moderate oven until brown, 20-25 minutes.
Topping:
Put in pot all ingredients, except almonds and bring to the boil.
Add almonds, pour over dough before cake is cooked.
when cooked cool on a rack ~ split through the middle and spread with the filling...