Bee sting cake with plum Pressure Cooker Recipe
A delicious pressure cooker bee sting cake with soft custard, buttery dough, juicy plums, and a honey almond topping for a tender, luscious dessert.
Ingredients
Ingredients
- 250 ml whole milk warmed up with 1 teaspoon vanilla bean paste
- 75 g caster sugar for soft custard base
- 25 g cornflour for soft custard base
- 2 eggs for creamy filling and dough
- 25 g unsalted butter melted into custard mix
- 175 ml double cream to spread over the dough before topping
- 250 g strong white bread flour for sturdy dough
- 50 g caster sugar to balance sweet
- 5 g fine sea salt to balance salt
- 5 g fast-action dried yeast to make dough rise
- 60 ml whole milk for dough
- 3 plums
- to taste lemon juice
- to taste honey for topping mix
- to taste butter for topping mix
- to taste caster sugar for topping mix
- to taste flaked almonds for topping
Instructions
Instructions
- You start by warming the milk with the vanilla bean paste on low heat. Slow and gentle here, don’t rush or you’ll scald it.
- In a bowl, you whisk caster sugar, cornflour, and eggs till it’s smooth and no lumps are visible. This makes your custard base.
- Pour the warm milk bit by bit into your egg mixture. Keep whisking or you’ll get scrambled eggs, which ain’t what you want here.
- Put it back on medium heat, stirring constantly. Soon it thickens up like pudding. Take it off the heat and stir in the butter till melted. Let it cool down now.
- Mix your bread flour, sugar, and salt in a large bowl. Add cooled custard mix and knead to a soft dough. It might stick a bit but that’s okay.
- Cover the dough and let it rise till doubled. Faster if your kitchen’s warm, slower if cool.
- Roll out and spread double cream all over that dough. Slice your plums and arrange on top, ready to go into a buttered tin.
- Pop it in your pressure cooker, seal the lid with the sealing ring, and wait for pressure build. Cook for about 30 minutes under steady float valve up. Slow release the pressure—the cake will be tender and golden.
Notes
Serve warm or chilled. Cover leftovers tightly and store in the fridge. Can freeze slices for later. Reheat gently with damp paper towel for best texture.