Bee Sting Cake- Bienenstich
From greekgirrrl 16 years ago
- 25 minutes to make
- Serves 8
Another German recipe, because I find this site lacking in German cuisine.
Ingredients
- Bienenstich cake mixture: shopping list
- 1 3/4 c. sifted all-purpose flour shopping list
- 3 tsp. baking powder shopping list
- 1/2 tsp. salt shopping list
- 8 Tbsp. (1 stick) of real butter shopping list
- 2/3 cup granulated sugar shopping list
- 2 eggs, unbeaten shopping list
- 1 tsp. vanilla shopping list
- 6 Tbsp. whole milk shopping list
- Almond topping mixture: shopping list
- 1/2 cup slivered blanched almonds shopping list
- 1/3 cup sugar shopping list
- 1/4 cup (4 Tbsp.) butter shopping list
- 1 Tbsp. milk or cream shopping list
- Filling mixture: shopping list
- 2 and 1/2 Tbsp. sugar shopping list
- 2 Tbsp. cornstarch shopping list
- 3 egg yolks, lightly beaten shopping list
- 1 cup milk shopping list
- 1/2 tsp. almond extract shopping list
- 3 egg whites, stiffly beaten shopping list
- a pinch of salt shopping list
How to make it
- Preheat oven to 375° F.
- Grease and flour a 9" spring form pan.
- Sift together flour, baking powder and salt.
- Cream the butter until fluffy, add sugar gradually, beating until light. Add eggs one at a time, beating well after each addition.
- Add vanilla.
- Add dry ingredients 1/3rd at a time alternating with the 6 tablespoons of milk.
- Stir only enough to blend thoroughly.
- Pour into the spring form pan.
- The topping:
- Heat together almonds, sugar, butter and milk or cream until the
- sugar dissolves.
- Pat a spoonful of flour over the top of the cake batter using the back of a spoon.
- Pour the almond mixture evenly over the batter.
- Bake 25 minutes or until cake tester comes out clean.
- Cool cake while preparing filling.
- The filling:
- Combine sugar, cornstarch and egg yolks in the top of a double boiler.
- Separately heat milk to scalding, slowly pour over egg yolk mixture, stirring constantly and quickly with a whisk.
- Place over hot water, cook stirring constantly until smooth and thick. DO NOT ALLOW TO BOIL.
- Stir in almond extract.
- Beat egg whites, adding the salt, until stiff peaks form.
- Fold egg whites into the yolk mixture.
- Place a piece of wax paper over the top and chill.
- Putting it all together:
- When the cake has cooled, slice in half crossways to
- make two layers.
- Place bottom layer cut side up on cake plate.
- Spread with filling.
- Top with the second layer with the almond glazed side up.
- Refrigerate until time to serve.
The Rating
Reviewed by 3 people-
What a coincidence - ha! I just pulled this same recipe off the internet last night and am making it for a German meal tomorrow. Can't wait to see how it turns out! Great post. =)
lunasea
in Orlando loved it
-
Turned out really great! Thanks again...=)
lunasea
in Orlando loved it
-
Gotta love that Bienenstich! Thanks.
Betty
recipesrule
in Winnipeg loved it
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