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