Bee Sting Cake

Bun Mix

STEP 1

Add products into bowl and mix in a spiral mixer for 2 minutes on 1st speed, then 7-9 minutes on 2nd speed or until optimum dough development to achieve a finished dough temperature of 26-28°C.

STEP 2

Place the dough covered in a bowl and allow to rest for 20

STEP 3

Knock back the dough and begin rolling out the dough to between 5-10mm in thickness. Lightly fork or dock the entire dough and allow to relax for 3 minutes.

STEP 4

Using a spatula or palate knife thinly spread the almond topping mixture over the top of the rolled dough covering the entire surface.

STEP 5

With a round cutter approximately 9cm in diameter, cut out discs of dough placing them on a prepared baking tray spaced far enough apart to avoid sticking together during baking.

STEP 6

If available, use egg rings of the same diameter as the cut discs. Place the disc of dough inside each ring on the baking tray to maintain an even round shape when baking.

STEP 7

Alternatively place them on a baking tray without rings and bake freely.

STEP 8

Proof for 40-60 minutes at 85% relative humidity, 38ºC.

STEP 9

Bake for 10-12 minutes (no steam) at 180-190°C.

Almond Topping

STEP 1

Place all ingredients together (except almonds) in a saucepan and bring to the boil.

STEP 2

Simmer mixture on low heat for 30 minutes to slightly thicken.

STEP 3

Mix in almonds and set aside in the fridge until required.

STEP 4

Mixture is best used at room temperature.

RAP Custard

STEP 1

Add cold tap water and Mauri RAP Instant Custard Mix to bowl.

STEP 2

Blend on low speed for 1 minute and scrape down.

STEP 3

With a whisk, mix for 5 minutes on high speed.

STEP 4

Leave to stand for 5 minutes.

STEP 5

Whisk the cream to stiff peaks.

STEP 6

In a bowl place together the whipped cream and the RAP custard and mix until combined.

Note

Once the RAP Custard is made-up the product can be kept at 4°C (refrigerator temperature) for up to 4 days, provided good sanitation and handling practices occur. If other ingredients are incorporated such as creams, fruits etc, then this may have an effect on the shelf life.

Assembly

STEP 1

Cut in half each round bun and remove the top piece with almonds.

STEP 2

Pipe an even layer of the RAP Custard mix on top of the base of each bun. Finish by placing the almond top layer and sandwich together.

STEP 3

Lightly dust with icing sugar (optional).