Bienenstich (Bee Sting Cake)

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.