Beesting Cake I World Baking Month I We Love Baking

The German who created this cake has clearly never been stung by a bee 🐝
When we were stung by a bee, it really really hurt. But this 'Bee Sting' cake just looks tasty and pleasant?
A sweet and chewy brioche sponge, it's filled with cream and topped with Lyle's Golden Syrup-soaked almonds!
A World Baking Month recipe from the hivemind of Deutschland 🇩🇪🌏
Ingredients:
FOR THE ALMOND SPONGE
150g Tate & Lyle Fairtrade Pure Cane Caster Sugar
150g soft unsalted butter
2 tsp almond extract
4 large eggs
150ml milk
250g self-raising flour
½ tsp baking powder
½ salt
50g ground almonds
FOR THE TOPPING
50g Tate & Lyle Fairtrade Pure Cane Caster Sugar
50g unsalted butter
100g Lyle’s Golden Syrup
2 tbsp double cream
120g flaked almonds
FOR THE FILLING
480ml whole milk
1 tsp vanilla extract
6 large egg yolks
150g granulated sugar
40g cornstarch
1 tbsp unsalted butter
Step 1
Prepare the filling.
Step 2
In a saucepan, combine the milk and vanilla on a medium heat and bring to a simmer for 6- 8 minutes. Separate your egg yolks and whisk until pale and smooth. Add in your sieved cornstarch and combine.
Step 3
Whilst whisking slowly start to add in your hot milk until all combined. Sieve the mixture back into the saucepan.
Step 4
On a medium heat whisk your mixture until thickened for 8 - 10 mins. Remove your saucepan from the heat and add your butter, combining into the mix and the chill your filling in the fridge for 3-4 hours.
Step 5
Preheat the oven to 180°C, fan 160°C, gas 4 and grease your Grease and line the base and sides of a 20cm springform tin. Beat together all of the almond sponge ingredients until combine and add to your tin.
Step 6
Bake your cake for 50 mins and remove when almost baked - you will get a partially clean skewer to the centre.
Step 7
To make your topping put your butter, sugar, golden syrup and cream in a small pan with a pinch of salt and heat gently until it turns pale.
Step 8
Add your flaked almonds to the topping mix and add to the top of your cooked cake returning to the oven to brown for 8-10 minutes.
Step 9
Once cooled slice the cake in half and fill with the filling, slice and enjoy!