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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Bienenstich Cake ( Sting of the Bee ) Recipe

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This recipe for Bienenstich Cake ( Sting of the Bee ) is from Higgie's Delight-ful Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 cup butter ( no substitutes )
2/3 cup sugar
2 eggs
3 cups sifted flour
3 tsp. baking powder
1 tsp. salt
1/2 cup milk

Topping:
1/2 cup butter
1 cup finely chopped almonds, blanched or unblanched
1/2 cup sugar
2 tbsp. milk
2 tsp. vanilla

Butter Cream Filling:
1 cup butter
2 egg yolks
2 cups icing sugar
2 tsp. vanilla
1/2 cup raspberry jam
Directions:
Directions:
Cake: Cream butter. Gradually add sugar, creaming well. Beat in eggs one at a time; beat until light and fluffy. Add sifted dry ingredients alternately with milk. Spoon batter into a well greased 9 inch springform pan.
Topping: Melt butter; blend in chopped almonds, sugar, milk, and vanilla. Bring to a boil. Remove from heat and cool slightly. Spread over batter.
Bake at 375º for 50 minutes. Remove from oven and cool. Remove from pan. Prepare filling.
Filling: Soften butter. Beat in egg yolks, icing sugar, and vanilla.
Split cake horizontally into two layers. Spread bottom layer with cream filling . Top filling with raspberry jam. Very carefully replace top layer of cake.
Cut into very thin slices and serve.
Number Of Servings:
Number Of Servings:
16-20 servings
Personal Notes:
Personal Notes:
This is a Lion House recipe and a favorite in our family.

 

 

 

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