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1
Batter: Pre-heat oven to 190 degrees C.
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2
Grease and flour a 23cm springform pan.
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3
Sift together flour, baking powder and salt.
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4
Cream butter until fluffy.
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5
Gradually add sugar, beating until light.
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6
Add eggs one at a time, beating well after each addition.
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7
Add vanilla and beat into batter.
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8
Add dry ingredients one-third at a time, alternating with the 6 tablespoons of milk.
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9
Stir ONLY enough to blend.
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10
Pour into springform pan.
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11
Glaze: Heat together almonds, sugar, butter and milk (or cream) until the sugar is disolved.
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12
Pat a spoonful of flour over the top of the cake batter, using the back of a spoon to pat the flour onto the batter.
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13
Pour almond glaze mixture evenly over the batter.
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14
Use the back of the spoon to help you pour the almond glaze mixture evenly over the batter.
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15
Bake the batter for 25 minutes, or until cake tester comes out clean.
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16
Cool while preparing filling.
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17
Filling: Combine sugar, cornflour and egg yolks into the top of a double boiler.
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18
Separately heat milk to scalding.
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19
Slowly pour the milk over the egg yolk mixture, stirring constantly and quickly with a whisk.
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20
Place over hot water.
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21
Cook, stirring constantly, until smooth and thick.
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22
Do not allow to boil.
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23
Stir in almond extract, then remove from the heat and slightly cool.
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24
In the mean time, beat egg whites, adding the salt, and continue beating the egg whites until stiff peaks form.
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25
Fold egg whites into the custard.
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26
Cover with waxed paper and chill in the fridge.
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27
Assembly of the Bee Sting Cake: When the cake has cooled, slice in half horizontally to make two layers.
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28
Place bottom layer cut side up on plate.
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29
Spread this layer with the filling.
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30
Top with the second layer, almond glaze side up.
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31
Refrigerate until time to serve.
