South African Beesting Cake With Custard Filling Recipes

Steps:

• For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
• Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
• Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
• Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
• Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
• For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
• Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.

Steps:

• For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.

Steps:

• Cake method.
• Preheat oven to 180 degrees Celsius. Sift flour and baking powder. Cream butter and sugar until light and fluffy. Add vanilla. Add eggs one at a time beating well after each addition. Add sifted dry ingredients alternating with milk. Spread batter into a greased and floured 22cm loose bottomed cake tin.
• Topping method.
• Combine all ingredients in a pot and heat until sugar has dissolved over medium heat. Pour over cake and spread evenly. Bake in oven for 35 minutes or centre of skewer comes clean.
• Custard method.
• While cake is in oven make filling.
• Scald milk and cream. Beat egg yolks with sugar until light and creamy. Add cornflour and vanilla extract; then slowly add scalded milk and cream. Cook on top of double boiler stirring until mixture thickens. Stir in butter and set aside to cool.
• Once cake is cool split cake in three layers carefully and sandwich together with custard.

Steps:

• Buy one those slabs of un-iced cake in a supermarket for this.
• Pour the warm milk over the cake crumbs and leave for 30 minutes.
• Preheat oven to 350 deg F/180 deg. Celsius.
• Whisk milk mixture to make sure there are no clumps. You could put it in a processor to get a really smooth mixture.
• Add all the other ingredients to the milk mixture.
• Mix well, and pour into either greased individual bowls, or into a large greased oven dish.
• Place the bowl(s) in a pan with water (which comes about 1/3 up the sides) and bake about 40 minutes or until set.
• Remove from oven and let stand 5 minutes.
• Turn out and serve with a cream or butter sauce. (Whatever that means. I copied this from "Cook and Enjoy It", the South African cooking bible!).

Steps:

• Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside.
• In a small saucepan over medium-high heat, melt 6 tablespoons butter and 1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 teaspoon vanilla and the almonds; let cool.
• In a large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed.
• In a medium bowl, combine 1-3/4 cups flour, the baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour.
• Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally.
• In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve.