Bienenstich Cake
Adapted from Barossa Food by Angela Heuzenroder
I will warn you that the custard recipe below turned out runny for me. I would suggest adding some custard powder to the heated milk mixture (about 1/2 or 2/3 cup of custard powder should do) to it and treat it like a vanilla custard slice that will set firm.
For dough
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2.5 cups plain bread flour
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1 tablespoon dried instant yeast
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2/3 cup caster or superfine sugar
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1 cup warmed milk
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55g/2 ozs butter melted plus some extra for greasing the bowl and tin
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2 eggs, beaten
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1/4 teaspoon salt
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zest from 1 lemon
For nut topping
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7 tablespoons butter
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1/2 cup caster or superfine sugar
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1 cup slivered, blanched almonds (I used whole almonds sliced up)
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2-3 tablespoons milk
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1 tablespoon honey
For custard filling* see note above about custard powder
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4 egg yolks
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2/3 cup sugar
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1 teaspoon vanilla extract
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1.5 tablespoons cornflour
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1.5 cups whole milk
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8 tablespoon or 112g butter at room temperature
You will also need a round springform tin
Step 1 - In the bowl of an electric mixer fitted with a dough hook mix the flour, yeast and sugar and knead for about 4-5 minutes until elastic. Add the butter, eggs, salt and lemon zest and mix for another couple of minutes until it forms a cohesive but sticky dough. Grease a large bowl with butter or oil and place the batter in the bowl and cover with cling film. Place in a warm area to prove and rise for an hour or so. It was quite cold so I turned the oven onto 60C and then turned it off and placed it in there where it rose better.
Step 2 - Meanwhile make the topping by combining all of the ingredients to a small saucepan and stirring on low heat until the mixture thickens.
Step 3 - Preheat the oven to 170C/340F. Grease a 21cm/8.5 inch springform tin and line the bottom and sides (line all the way up the sides as it rises high) with baking parchment. When the dough has risen place it in the lined baking tin, cover with cling film again and allow it to rise again for another 30 minutes. Once it has risen again spread the topping mixture over the top of the risen dough and bake for 30-35 minutes. Cool in the tin.
Step 4 - While you are waiting, make the custard filling. Bea the yolks, sugar, vanilla and custard powder (if using, see note above) in a heavy based saucepan until the yolks turn from a sunny orange to a pale yellow. Add the cornflour and milk and heat gently stirring constantly to ensure that there are no lumps . Cool to room temperature but do not chill. Whip the butter until it becomes light and fluffy. Beat the whipped butter into the cooled custard mixture. It should be smooth and hold its shape. Chill it to make it firm.
Step 5 - Remove the cake from the tin once cool and slice in half horizontally. Place it back in the springform tin and spread the cake with the cooled custard and then place the other half on top. Cover with clingfilm and chill until set-about 1 hour.