The bread is pretty much as you'd expect for bread; you start off by activating the yeast with some sugar in a bit of warm milk, then add the wet ingredients to dry and mix together.
Full disclosure: I doubled the topping from the original recipe as I think this is the best part by a long way and thought the initial measurements sounded a bit sparse - and I think it was a good call, as the lusciously thick coating of almonds and honey toffee made it both look and taste spectacular. So, you know, if you want to be restrained you can drop the quantities back. But I recommend it this way. ;-)
The almond-topped cake goes back in the oven for a few more minutes to brown up; at this stage you will want to make sure you have a baking tray underneath your cake tin, as a bit of the sugar will probably leak through the tin and it would not be fun trying to clean that off the bottom of your oven!
When it is cool and ready for filling, get the custard out, whip it to make it nice and smooth and pipeable/spreadable, and then fold through the thickened cream. This makes a fabulously luscious filling. I piped mine but you could happily just spread it - you'd hardly know the difference. Mine is a bit sloppy due to not making the bread and custard far enough ahead of time - you can learn from my mistakes. ;-)
It was pretty delicious, though, and seemed to be enjoyed.
Some of the other treats provided are shown below: some delicious nutty truffle-type things by Oakley and Fred (not sure what they were called but they were yummy!); tasty, rich brownies (which took out the prize for best due to being the only item from the table completely consumed); a gigantic and delicious cheese ball; and not in the picture were Clare's perfect little triangular peanut butter and jelly sandwiches. A great variety of fare!
Beesting / Bienenstich
7g/2 tsp dried yeast
75g/1/3 cup caster sugar
180ml/3/4 cup warm milk
375g/2 1/2 cups flour
60g melted butter
6 Tbsp caster sugar
8 tsp honey
100g/1 1/4 cups flaked almonds
6 Tbsp custard powder
110g/1/2 cup caster sugar
2 cups milk
1 cup thickened cream
2 tsp vanilla extract
For the bread:
Grease a 22cm springform tin. Combine yeast, 1 tsp sugar and 1/4 C of the warm milk in small bowl, cover, and stand in warm place about 10 minutes or until mixture is frothy.
Mix flour and sugar together in a large bowl. Make a well in centre, stir in yeast mixture, butter and enough of the remaining milk to mix to a soft dough (I used all of mine). Turn dough onto lightly floured surface and knead for about 8 minutes or until dough is smooth and springs back when pressed. Place dough in large greased bowl, cover stand in warm place for about an hour or until dough is double in size.
Turn dough onto lightly floured surface, knead until smooth. Press dough into 15cm circle, place in prepared tin, cover, and stand in warm place until dough expands to the edge of the tin and rises again.
Bake at 150 C for 25 minutes. After about 20 minutes prepare the topping.
For the topping:
Combine butter, sugar and honey in small saucepan, and cook over medium low heat, stirring without boiling until sugar is dissolved. Increase the temperature to medium high, and boil without stirring about 1 1/2 minutes or until light caramel colour. Stir in the nuts, then remove the cake from the oven and spread topping over the top. Increase the oven temperature to 180 C and return to the oven for 5-10 minutes until the topping is firm and golden brown.
For the filling
Combine custard powder and sugar in small pan, and add enough of the milk to make a smooth paste. Gradually stir in remaining milk, and stir over medium low heat until mixture boils, then simmer (still stirring) for about 1 minute or until very thick. Cover surface of custard with plastic wrap, refrigerate until cold.
Cut the cake open using a serrated knife. Beat custard with eletric mixer until smooth, then fold in thickened cream. Pipe or spread the filling over the bottom half of the cake then put top half on top. Serve!