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LAST ORDERS FOR CHRISTMAS DELIVERY ARE 18TH DECEMBER. ORDER NOW TO SAVE ANY STRESS!

Beesting Cake

Delicious, sweet treat for afternoon tea or dessert, filled with Creme Patisserie or even whipped cream and fresh fruit.  You can make it as 2 round cakes in cob loaf tins, or one large cake,  or it can be made into a slice when cooked in a wide flat roll tray. 

Dough Mix

Dry Ingredients

450gms SNK Sweet Bread Mix

2 tsp SNK Active Dry Yeast

2 Tbsp vanillin sugar

Liquid

180mls quite warm milk

50gms melted butter

1 large egg

 

Method

Mix

  1. Measure all the dry ingredients into a bowl, stir well, combine melted butter with the flour. 
  2. Warm milk, add the butter & egg, check that milk is pleasantly warm, add the milk slowly to the dry ingredients, mix thoroughly. Add warm milk to make a soft, slightly sticky dough. 
  3. Tip the dough onto an oiled or water sprayed bench, perform a Stretch and Fold. 
  4. Return dough to bowl, cover the dough with a plate/lid or thick towel, leave for about 20 mins and repeat the Stretch and Fold and return the dough to the bowl and cover again. 
  5. Leave in a warm place to double in size. 

Shape Dough

  1. Turn the dough out of bowl onto lightly floured surface, gently shape into a ball. 

  2. You can make small, medium or large beestings. 
    2 x cobs - Divide the dough in half, shape each piece of the dough to fit oiled cob loaf tins. or 
    Slice - Use the whole batch of dough, flattened to fit a baking mat lined roll tray.

 

Caramel Topping

Ingredients 

50gms butter

3 Tbsp brown sugar

1 Tbsp cream 

2 tsp flour

2 tsp honey

¾ Cup flaked almonds 

  1. Put all ingredients except almond flakes in saucepan or micro dish.  Heat till boiling, stirring regularly. 
  2. Remove from heat, stir in flaked almonds, and allow to cool and thicken before spreading on dough. (If topping becomes cold and hard to spread, warm gently to soften before spreading on dough.) 
  3. Gently spread the caramel/nut topping on the dough, allow dough to rise to double in size. 

video

Bake

  1. Heat oven to 180*C fan forced / 200*C Electric
  2. Bake for 20-25 mins (till golden brown). 
  3. Gently, poke a fork into the side of the cooked loaf, lift out and slide onto a cooling rack.  Leave to cool.
  4. When cold, split in two and fill with Creme Patisserie Custard or French Vanilla Filling. 

Creme Patisserie

This easy, rich, creamy custard is great for Beestings, and other pastry or dough desserts.  A microwave is great for this custard. 

Ingredients 

¾ Cup cream

1¼ Cup milk 

¼ Cup cornflour

¼ Cup custard powder

¼ Cup sugar 

15gms butter

1 egg yolk

1 tsp vanilla essence 

  1. Place all dry ingredients into a large microwaveable jug and blend together. 
  2. Gradually add milk, stirring till smooth, then add cream. 
  3. Heat in microwave on medium-high, stirring occasionally, till custard boils and thickens. 
  4. Add butter and stir through as it melts, heat a further 20-30 secs. 
  5. Remove from microwave and beat in vanilla and egg yolk. 
  6. Place freezer wrap on the surface of the custard and allow to cool. 

Creamy Thick Custard for Beesting

Great shortcut to quick, thick custard. 

Ingredients 

75gms (½ Cup) Patisserie Custard Mix

75mls cream

175mls milk 

add extra milk to adjust the thickness to your liking

Flavourings (optional) few drops vanilla flavouring, or a few drops brandy flavour. 

  1. Place custard mix into a large bowl, make a well in the centre.  
  2. Add cream, milk and other flavouring, beat until thick and smooth (about 2-3 minutes).