Bee sting cake with plum

Method

• step 1

  To make the custard, put the milk, vanilla and half the sugar in a pan, and bring to a simmer. Put the remaining sugar, cornflour and eggs in a large bowl, and whisk until smooth. Pour over the milk mixture, whisking as you pour. Pour the custard back into the pan and cook over a medium heat, whisking constantly until very thick and bubbling. Cook for 1 min, then scrape into a bowl and whisk through the butter. Cover and chill until needed.

• step 2

  For the dough, put the flour, sugar, salt and yeast in the bowl of a stand mixer, and mix to combine. Add the milk and eggs, and mix to form a dough. Knead the dough on medium speed for 10 mins until smooth and elastic. Add the butter and knead until fully combined and the dough is once again smooth and elastic, and no longer sticking to the sides of the bowl. Form into a ball, put into a lightly buttered bowl and cover, setting aside for 1 hr-1 hr 30 mins until doubled in size.

• step 3

  Lightly butter a 23cm springform cake tin, lining the base and sides with baking paper.

• step 4

  Tip the dough onto a lightly floured worksurface and knock back. Shape the dough into a neat ball and then roll or press into a 23cm diameter disc. Put it into the prepared pan, cover and prove for 1 hr until doubled in size.

• step 5

  For the topping, cook everything except the almonds in a small pan over a medium heat until melted and bubbling vigorously. Stir through the almonds and remove from the heat.

• step 6

  Heat the oven to 200C/180C fan/gas 6. When the dough has proved, gently spoon on the topping, trying to ensure an even layer. Bake for 20-25 mins until the topping is a rich golden brown. Remove and set aside to cool.

• step 7

  For the compote, cut the plums in half, discarding the pits. Cut each half into 4 slices and put in a pan along with the lemon juice and sugar. Cook over a medium heat for 5 mins until it has a reduced, almost jammy consistency. Set aside to cool.

• step 8

  Remove the custard from the fridge and beat until smooth. In a separate bowl, whisk the cream until it holds medium peaks. Add the cream to the custard and fold to combine. Remove the cake from the tin and use a bread knife to slice into two even layers. Spread the compote over the bottom layer and top with the cream, spreading to the edges. Use a serrated knife to cut the top cake layer into triangles (as if portioning a cake) and put these on top of the cream layer – pre-cutting the top layer allows for cleaner slices. The cake is best served on the day.