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Bienenstich (Bee Sting Cake)
Bienenstich cake mixture:
1
3
1
8
2
2
1
6
3/4 c. sifted all−purpose flour
tsp. baking powder
/2 tsp. salt
Tbsp. (1 stick) of real butter
/3 cup granulated sugar
eggs, unbeaten
tsp. vanilla
Tbsp. whole milk
Almond topping mixture:
1
1
1
1
/2 cup slivered blanched almonds
/3 cup sugar
/4 cup (4 Tbsp.) butter
Tbsp. milk or cream
Filling mixture:
2
2
3
1
1
3
and 1/2 Tbsp. sugar
Tbsp. cornstarch
egg yolks, lightly beaten
cup milk
/2 tsp. almond extract
egg whites, stiffly beaten
a pinch of salt
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
Bienenstich (Bee Sting Cake)
6
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