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German: Bienenstich (Bee Sting Cake)

Source of Recipe


From "The Art of German Cooking" by Elizabeth Wason



List of Ingredients



• -- Bienenstich Cake Mixture --
  
• 1¾ cups sifted all-purpose flour
  
• 3 tsp baking powder
  
• ½ tsp salt
  
• 8 Tbsp (1 stick) butter (use real butter)
  
• 2/3 cup granulated sugar
  
• 2 eggs, unbeaten
  
• 1 tsp vanilla
  
• 6 Tbsp milk
  
• .
  
• -- Almond Topping Mixture --
  
• ½ cup slivered blanched almonds
  
• 1/3 cup sugar
  
• ¼ cup (4 Tbsp) butter
  
• 1 Tbsp milk or cream
  
• .
  
• -- Filling Mixture --
  
• 2½ Tbsp sugar
  
• 2 Tbsp cornstarch
  
• 3 egg yolks, lightly beaten
  
• 1 cup milk
  
• ½ tsp almond extract
  
• 3 egg whites, stiffly beaten
  
• Pinch of salt
  






Instructions



1. To make the cake:
   Preheat oven to 375° F. Grease and flour a 9-inch springform pan. Sift together the flour, baking powder and salt.
   
   
2. Cream the butter until fluffy, then add sugar gradually, beating until light. Add eggs, one at a time, beating well after each addition. Add vanilla. Add dry ingredients, a third at a time, alternating with 6 tablespoons of milk. Stir only enough to blend thoroughly. Pour into the springform pan.
   
   
3. The topping:
   Heat together the 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.
   
   
4. 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 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.
   
   
5. 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.
   
   Makes about 10 servings.