Bienenstich - Beesting Cake

Ingredients for Bienenstich - Beesting Cake:
Eggs 2
Flour 2 ½ cup
Sugar 3/4 cup
Vanilla essence 1 tsp
Oil ½ cup
Butter, unsalted 5 tbsp
Buttermilk 1 cup
Baking powder 2 tsp
Baking soda 1 tsp
Ingredients for Topping
Flakes almonds ½ cup
Butter, unsalted 5 tbsp
Sugar 5 tbsp

Ingredients for Filling
Milk ½ liter
Vanilla custard 6 tbsp heaped
Corn flour 7 tbsp
Sugar to taste

Method for Cake
Sieve together the dry ingredients.
With an electric beater mix well the butter and oil then add sugar and beat again on high speed. 
Then add eggs in at a time and beat on medium speed until mixed well. 
Then divide the dry ingredients into three portions and put in the egg mixture Alternating with buttermilk, beat just until the mixture is just mixed and fluffy, DO NOT OVER BEAT.
Grease a 4" round pie pan and pour the mixture in it. 
Sieve a little flour into the cake covering all sides and center equally. 
Keep it aside.
Heat oven on 180 degrees for 7 minutes.

Method for Topping:
In a saucepan put together all the ingredients and cook till the sugar has melted.
Remove from heat and with the help of a spoon pour onto the cake top and pat with the back of spoon pressing evenly
.Bake for 20 minutes on 150 degrees.
When cooked, keep on cooling rack.

Method for Filling:
In a wok, heat milk till simmering then all the corn flour and custard powder and cook on medium heat and bring to boil, then add sugar cook further till it thickens. Remove from stove and chill completely.
Cut the cake into two portions and fill the center with custard and place the other half of the cake on top and refrigerate. 
Serve chilled.

Bienenstich - Beesting Cake By Zarmina Kadir

The guest Zarmina Kadir is the owner of Dessert Bar.

Zarnak's wardrobe for this episode was sponsored by RAS.