What a great day to Procrastibake!!
This week is mid/semester break, however some of us, like poor little me, are staying in Brisbane attending group meetings and trying really really hard and struggling just as much to start all the assignments due in two weeks time! Why did we leave so late…I have no clue.
It started out as a joke, but my friend Des has been asking me to bake this Beesting cake for quite a while now, and yesterday when he offered to buy all the ingredients I accepted to make it, and was helped out by Aki 🙂
Just one WARNING: if you do plan on making it, the cake dough has to rest FOR 12 HOURS in the fridge so plan it ahead of time.
1 1/2 cups of plain flour
1 tsp dry instant yeast
2 tbsp caster sugar
pinch of salt
1 egg+ 1 eggs yolk
1/2 cups warm milk
50 gr butter
50 gr butter in cubes
1/4 cup sugar
3/4 cup flaked almonds
1 tbsp milk
1 tbsp honey
300 ml thick cream
1 cup milk
1 tsp vanilla
2/3 cup sugar
4 LARGE egg yolks (its essential that the eggs are big as the mix won’t be as moist as it should, mine were freakishly small and had to use 5)
1/4 cup cornflour
DOUGH: Mix flour, yeast, sugar and salt in a large bowl. Make a well and add milk and eggs. Eventhough the recipe says to use a wooden spoon or dough beater, Aki just combined the dough with her hands, which makes it easier. When the dough is smooth, add the butter a piece at the time and working the dough to integrate all the ingredients.
Grease with some butter or veg oil a bowl, place the dough in it, cover it with cling film and put in the fridge for 12 hours.
Once a day has passed of pretending to study..
Grease and line a 21cm springform pan. Get the dough out of the fridge and start kneading it on a floured work surface. If starts sticking on the table, just add flour a little at the time and use your palm to work the dough for at least 10 mins.
Once its looks like this and is smooth, place the dough in the pan and flatten it to cover the whole pan base- I used my knuckles as the dough it pretty elastic and help to make it flatter quicker.
Cover it with cling film and let it rest in a warm place for an hour, and turn the oven on 170°
put all the ingredients in a saucepan on medium heat. Take of the heat and put aside once all the butter has melted and the ingredients start to simmer.
Put cream, milk and vanilla in a saucepan, and stir with wooden spoon until it start to simmer, then remove from heat.
Place sugar, yolks and cornflour in a large bowl and whisk it with the electric mixer until pale and smooth. Gradually beat with a hand whisk the cream in the egg mix. Once it’s all combined, pour all the mix in a new clean saucepan at medium heat and stir continuously with a wooden spoon. It will take a couple of minutes but it will start thickening and you’ll have stir quicker not to make it burn on the sides. When it’s nice and thick and looks yummy transfer it in a bowl, cover it and let it cool.
Pour the almond honey mix on the rested dough, very gently and bake it for 25-30 mins or until golden.
Take it out of the over and let it cool in the pan.
Remove it when completely cooled down and with a bread knife, cut it horizontally in half. It’s easier to cut it evenly if whilst cutting through you turn the bottom of the pan so you see exactly what and where you are cutting.
once the cream is cooled down ( i know it takes a while but don’t be impatient!) whisk it until smooth and spread it on the bottom half of the brioche. There is a lot of cream but if you pour it in the middle a little at the time it should not overflow as it is cooled and remains slightly solid.
Cover with the top and put it in the fridge to set for 2 hours…
This dessert takes for ever but I swear it is worth it.. If I hadn’t promised it to my friend, I wouldve finished it in a sitting… 😛
And there you!
Enjoy and ciao for now! xx