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Bienenstich - A Cake




Source of Recipe


internet


List of Ingredients




CAKE:
1 3/4 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 stick butter
2/3 cup granulated sugar
2 eggs, unbeaten
1 teaspoon vanilla
6 tablespoons milk
1/2 cup slivered, blanched almonds
1/3 cup sugar
1/4 cup butter1 tablespoon milk or cream

Preheat oven to 375*F.
Grease and flour a 9" springform 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, 1/3 at a time, alternately with the 6 tablespoons milk.
Stir only enough to blend thoroughly.
Pour into the prepared pan.
Heat together almonds, sugar, butter and milk or cream until the sugar is dissolved.
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 cake batter.
Bake 25 minutes or until cake tester comes out clean.
Cool while preparing the filling.

FILLING:
2 1/2 tablespoons sugar
2 tablespoons cornstarch
3 egg yolks, lightly beaten
1 cup milk
1/2 teaspoon almond extract
3 egg whites, stiffly beaten
pinch of salt

Combine sugar, cornstarch and egg yolks in top of a double boiler.
Separately heat the milk to scalding, slowly pour over the 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 the almond extract.
Beat egg whites, adding the salt, until stiff peaks form.
Fold egg whites into the yolk mixture.
Place a piece of waxed paper over the top, chill.
When the cake has cooled, slice in half crosswise to make 2 layers.
Place bottom layer, cut side up, onto serving platter.
Spread with the filling.
Top with the second layer, with the almond-glazed side up.
Refrigerate until time to serve.
Makes about 10 servings.


Recipe