Magic beesting custard cake
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.
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.