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South African Beesting Cake With Custard Filling

The first time I tasted Beesting Cake was at a tiny bakery tucked away in a bustling market in Cape Town. The aroma of toasted almonds and vanilla custard hung heavy in the air, beckoning me closer. One bite of the soft, almond-studded topping, followed by the creamy, rich custard, and I was hooked. It was a taste of home, even though I was miles away from my own. It was a reminder that sometimes, the simplest things – a cake baked with love and care – can be the most extraordinary.

Recipe Overview

Prep Time: 1 hour 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes
Servings: 10
Yield: 1 cake
Dietary Type: Not specified

Ingredients

Cake Ingredients

2 cups flour (500 ml)
3 teaspoons baking powder (15 ml)
½ teaspoon salt
4 ounces butter (125 g)
½ cup superfine sugar (125 ml caster sugar)
1 teaspoon vanilla
2 eggs
½ cup milk

Topping

2 ounces butter (60 g)
4 tablespoons sugar (60 ml)
3 ½ ounces sliced almonds (100 g)
1 tablespoon milk (15 ml)

Custard Filling

1 cup milk (250 ml)
1 cup cream (250 ml)
2 egg yolks
4 tablespoons sugar (60 g)
3 ½ tablespoons cornstarch (45 ml cornflour)
1 teaspoon vanilla
1 ounce butter (30 g)

Equipment Needed

9-inch (22 cm) loose-bottomed cake tin
Sifter
Mixer (hand or stand)
Small pot
Whisk
Double boiler or pot
Wire rack
Thick cotton thread or long serrated knife

Instructions

Preheat your oven to 350°F (180°C).
Grease and flour a 9-inch (22 cm) loose-bottomed cake tin. This will prevent the cake from sticking and make it easier to remove after baking.
In a medium bowl, sift together the flour, baking powder, and salt. Sifting ensures that these dry ingredients are evenly distributed, resulting in a lighter, more tender cake.
In a separate bowl, cream the butter and superfine sugar together until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, contributing to the cake’s overall texture. Add the vanilla.
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
Gradually add the sifted dry ingredients, alternating with the milk, to the creamed butter and sugar. Begin and end with the dry ingredients. Mix until you have a smooth sponge batter. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
Spread the batter evenly in the prepared cake tin.
Prepare the topping before the cake goes into the oven.
Topping: In a small pot, combine the butter, sugar, sliced almonds, and milk.
Stir the topping ingredients and heat until the sugar has dissolved and the butter is melted.
Pour the topping evenly over the cake batter and spread it gently. The almonds should be distributed uniformly.
Bake the cake in the preheated oven for 35 – 45 minutes, or until a skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so keep a close eye on the cake.
Remove the cake carefully from the oven and cool it on a wire rack.
While the cake is baking, prepare the custard filling. This can also be done a day in advance to save time.
In a saucepan, bring the milk and cream just to a simmer. Do not boil!
In a separate bowl, add the cornstarch to the sugar. This prevents the cornstarch from clumping when added to the hot milk and cream.
Beat the egg yolks with the sugar-cornstarch mixture and vanilla until light and creamy.
Slowly, in a thin stream, add the scalded milk to the egg yolk mixture while whisking constantly. This tempering process prevents the egg yolks from scrambling.
Now, pour the mixture back into the pot you scalded the milk in, or into a double boiler.
Heat, stirring constantly (preferably with a whisk), until the mixture thickens well. Be very careful not to boil the custard, as this can cause the eggs to cook and the custard to separate.
Stir in the butter, remove from heat, and cool completely.
Once the cake and custard have cooled down completely, split the cake carefully into three thin layers. You can use thick cotton thread, pulling it through the cake from both sides, or use a long serrated knife like a bread knife. Take your time to ensure even layers.
Sandwich the layers together with the cooled custard filling. The top layer should be the almond-covered top of the cake. The finished cake should have a generous layer of custard between each layer.
The top of the cake should be golden brown, with lovely golden sliced almonds.

Expert Tips & Tricks

For a richer flavor, use brown butter in the topping. Simply melt the butter and cook it until it turns a nutty brown color, then proceed with the recipe.
To prevent the almond topping from burning, you can tent the cake with foil during the last 10-15 minutes of baking.
If the custard becomes lumpy, try passing it through a fine-mesh sieve to remove any cooked egg particles.
Make sure all ingredients are at room temperature for the cake batter for a better emulsion.

Serving & Storage Suggestions

Serve the Beesting Cake chilled or at room temperature. It pairs perfectly with a cup of coffee or tea. To store, wrap the cake tightly in plastic wrap or place it in an airtight container and refrigerate. It will last for up to 3 days in the refrigerator. The cake is best enjoyed fresh, as the custard filling can soften the cake layers over time. I do not recommend freezing the cake, as the custard filling may change texture upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	501 kcal	N/A
Total Fat	32g	49%
Saturated Fat	17g	83%
Cholesterol	155mg	51%
Sodium	383mg	15%
Total Carbohydrate	47g	15%
Dietary Fiber	2g	7%
Sugars	21g	N/A
Protein	8g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
Dairy-Free: Use plant-based milk and cream alternatives in the custard filling. You can also use a vegan butter substitute in the cake and topping.
Nut-Free: Replace the almond topping with a sunflower seed topping. Simply substitute the almonds with an equal amount of sunflower seeds.
Citrus Zest: Add a teaspoon of lemon or orange zest to the cake batter for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the custard filling ahead of time?
A: Yes, the custard filling can be made a day in advance. Store it in an airtight container in the refrigerator. This will cut down on preparation time.

Q: How do I prevent the cake from sticking to the tin?
A: Thoroughly grease and flour the cake tin. Alternatively, you can use parchment paper to line the bottom of the tin.

Q: Can I use a different type of nut for the topping?
A: Yes, you can substitute the sliced almonds with other nuts such as pecans, walnuts, or hazelnuts. Adjust the baking time accordingly.

Q: My custard is too thick. How can I fix it?
A: Whisk in a little extra milk or cream, one tablespoon at a time, until the custard reaches the desired consistency.

Q: How can I prevent the almond topping from burning?
A: If the almond topping starts to brown too quickly, tent the cake with foil during the last 10-15 minutes of baking.

Final Thoughts

This South African Beesting Cake with Custard Filling is more than just a recipe; it’s a taste of tradition, a slice of comfort, and a celebration of simple pleasures. Don’t be intimidated by the multiple steps; each one contributes to the delightful symphony of flavors and textures that make this cake so special. I encourage you to give it a try, share it with loved ones, and let me know what you think. Perhaps serve it alongside a strong cup of rooibos tea for an authentic South African experience!

South African Beesting Cake With Custard Filling Recipe