Magic beesting cus­tard cake

Wangaratta Chronicle - North East Regional Extra - - News -

THIS im­pres­sive cake from Dairy Aus­tralia sees one thin milky bat­ter sep­a­rate into three unique tex­tures in the oven, a firmer thick bat­ter at the bot­tom, creamy cus­tard in the cen­tre and a spongy cake top­ping.

Ideal for af­ter­noon tea on a sunny spring af­ter­noon.

For more recipes like this, go to www. leg­endairy.com.au.

Method

Pre­heat an oven to 160°C (140°C fan forced). Line the base and sides of a 20cm round cake pan.

In a clean mix­ing bowl, beat egg whites with an elec­tric mixer un­til firm peaks form. Set aside. In a sep­a­rate bowl, beat the egg yolks, su­gar, vanilla and wa­ter with an elec­tric mixer over high speed for five min­utes or un­til mix­ture is light and fluffy.

Grad­u­ally add in the but­ter un­til mixed through.

Re­duce mixer speed to low, add flour and mix in un­til just com­bined.

Grad­u­ally beat in the luke­warm milk un­til in­cor­po­rated.

Gen­tly fold in beaten egg whites with a large metal spoon.

Pour mix­ture into pan and bake for 1 hour 10 min­utes or un­til the top is golden, and the cen­tre is slightly wob­bly. Cool in the pan un­til com­pletely cold.

Com­bine su­gar, wa­ter and honey in a small saucepan.

Stir over medium heat un­til su­gar has dis­solved.

Bring to the boil, re­duce heat and sim­mer for 15-20 min­utes or un­til thick­ened into a syrup.

Al­low to cool to room tem­per­a­ture.

Sprin­kle al­monds over cake and driz­zle with syrup, then serve.

Hint: The eas­i­est way to toast nuts is to place them in the oven after the cake has fin­ished cook­ing. In­crease oven tem­per­a­ture to 180°C and cook for 5 min­utes or un­til golden brown.

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