Want to impress your friends with a German sweet treat? This is the recipe that will do just that. The cake itself is a typical European style (slightly dry) cake. But don’t let that scare you. The cake is filled with a luscious, rich and creamy, almond custard filling. To top it off, the cake is covered with a gooey, chewy almond topping fit for a Queen. Lots of steps to making this cake, but its worth every minute!

Bienenstich (Bee Sting Cake)

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

“”Cake Batter””
1¾ cups sifted flour
3 teaspoons baking powder
½ teaspoon salt
8 Tablespoons butter
2/3 cup sugar
2 eggs
1 teaspoon vanilla
6 Tablespoons milk
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“”Topping””
½ cup slivered blanched almonds
1/3 cup sugar
¼ cup butter
1 Tablespoon milk or cream
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“”Filling””
2½ Tablespoons sugar.
2 Tablespoons cornstarch
3 egg yolks, slightly beaten
1 cup milk
Pinch of salt
½ teaspoon almond extract
3 egg whites, stiffly beaten

Directions

Preheat oven to 375 degrees.
Grease and flour a 9” spring form pan.
Sift flour, baking powder and salt together in a bowl and set aside.
In a large mixing bowl, cream butter until fluffy.
Add sugar gradually and beat until light.
Add eggs one at a time, being well after each addition.
Stir in vanilla.
Add the dry ingredients, 1/3 at a time, alternating with the milk. Stir only enough to blend.
Pour into the prepared spring form pan.
10. In a saucepan, heat the “topping” ingredients together until sugar dissolves.Remove from stove.
11. Pat the top of the cake batter with a dusting of flour and then pour the “topping” over the batter.
12. Bake for 25 minutes.
13.Remove cake from oven and let cool.
14.Prepare the filling while the cake is cooling.
15. Combine sugar, cornstarch and egg yolks in the top of a double boiler.
16. In a separate saucepan, scald the milk.
17. Slowly pour the hot milk over the yolk mixture, stirring constantly and quickly so the egg yolks don’t cook.
18. Cook in the double boiler over water until smooth and thick.
19. Stir in the extract.
20. Fold in the egg whites and chill.
21. Place cooled cake on serving platter.
22. Cut cake in half and spread bottom half with filling. Put top layer back on and refrigerate until serving time.