Sa­man­tha’s recipe cor­ner

BBC History Magazine - - Contents -

The ori­gin of this Ger­man cake’s name is de­bated: some say bees stung its cre­ator; oth­ers claim it re­calls a group of 15th­cen­tury bak­ers who threw bee­hives at in­vaders.

IN­GRE­DI­ENTS

250g plain flour 1½ tsp dried yeast Pinch of salt 2 large eggs 100ml whole milk 50ml honey ½ tsp vanilla-bean paste 65g un­salted but­ter, slightly soft For the crème pâtis­sière: 3 egg yolks 35ml honey 10g plain flour 10g corn­flour 200ml whole milk 50ml sin­gle cream ½ tsp vanilla-bean paste Ic­ing sugar for dust­ing

For the top­ping: 100g but­ter 100g caster sugar 50g honey 75g sin­gle cream 100g flaked al­monds METHOD

Add cake in­gre­di­ents to a bowl, mix thor­oughly, cover with cling­film and leave to rise for an hour.

For the crème, whisk egg yolks and honey in a bowl un­til frothy. Add flour and corn­flour; mix again. Heat cream, milk and vanil­l­abean paste in a saucepan un­til sim­mer­ing. Add two la­dles of the heated milk mix to the eggs and whisk. Pour egg mix­ture into the pan and heat for two min­utes, whisk­ing con­tin­u­ously. Once thick­ened, turn into a chilled bowl, dust with ic­ing sugar and re­frig­er­ate.

Pour cake mix­ture into a greased, pa­per-lined 8-inch square cake tin. Leave for 30 min­utes.

Add top­ping in­gre­di­ents ex­cept al­monds to a pan, heat till caramelised, add al­monds and stir. Spread over the cake dough.

Bake at 180˚C for 30 min­utes. Di­vide into rec­tan­gles, slice and fill with the crème pâtis­sière.

VER­DICT

“De­li­ciously mor­eish!”

Dif­fi­culty: 4/10 Time: 2 hours

Recipe from Coun­try Life Mag­a­zine

Ev­ery is­sue, picture ed­i­tor Sa­man­tha Nott brings you a recipe from the past. This month it’s a sweet Ger­man honey cake with a st­ing in the tale...

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