"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bienenstich (Bee Sting Cake) Recipe

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This recipe for Bienenstich (Bee Sting Cake), by , is from Funk Family Favourites 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!

Contributor:  
Contributor:  
*Marta Funk/Oma

Category:
Category:
 

Base


Ingredients:  
Ingredients:  
1 cup milk
2 tbsp margarine

4 eggs
Lemon rind (1/4 tsp)
1 tsp Vanilla (or 2 pks Dr. Oetker powder vanilla)
2 cups sugar
2 cups flour
3 tsp baking powder

Directions:
Directions:
Boil milk and margarine and cool to warm. Beat eggs and sugar till fluffy, then add milk, vanilla or 2 pkgs Dr Oetker powder vanilla and lemon rind. Add flour, baking powder and pinch of salt. Mix until blended. Grease cookie sheet with butter/shortening then pour base evenly into a cookie sheet. Bake at 350F for 30 minutes. While baking make topping.
 

Topping


Ingredients:  
Ingredients:  
10 tbsp yellow/brown sugar
(Oma uses yellow)
4 tbsp margarine
6 tbsp whipping cream

1 cup slivered almonds.

Directions:
Directions:
Cook and bring to a boil (first 3 ingredients) and pour immediately onto baked base and sprinkle evenly with slivered almonds. Then broil to brown. Cool before cutting and adding pudding.

Pudding - Oma uses Dr. Oetker vanilla pudding. Make pudding as directed. When the pudding is cold take 1 cup whipping cream, whip it stiff then fold in the pudding. Do not over mix.

Base cut into four pieces then cut in half lengthwise each square. Fill with pudding and put back together.

Ready to eat!

Number Of Servings:
Number Of Servings:
24-36
Personal Notes:
Personal Notes:
Good for freezing or keep refrigerated up to a week. Time consuming to make, but everyone loves it!

 

 

 

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