Sting of the Bee (Bienenstich) Cake: Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Prepare Topping and allow to cool while preparing Cake.
Topping:
1/2 cup butter (no substitutes)
1/2 cup sugar
2 tablespoons milk
1 cup almonds, slivered
2 tsps. vanilla
Directions: In medium saucepan, melt butter until almost boiling. Add sugar and bring to a boil, stirring constantly. Slowly add milk, stir carefully as mixture will pop. Return to a boil and add almonds. Bring to a boil once again. Remove from heat and stir in vanilla. Allow to cool to room temperature if made early in the day, or cool in refrigerator until thick and cool to the touch. For best results, topping should be the same temperature as dough.
Cake:
1 cup butter (no substitutes)
2/3 cup sugar
2 eggs
3 cups flour, sifted
1 Tbsp. baking powder
1 tsp. salt
1/2 cup milk
Butter Cream Filling (below)
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Directions: |
Directions:Directions: With mixer, cream butter and sugar until soft; add eggs and mix well. Mix in dry ingredients, slowly add milk. Beat until dough is thick and does not stick when touched.
Prepare 10-inch spring form pan: Place parchment or waxed paper on bottom of pan. Put on the side of pan; either spray nonstick cooking spray and lightly dust with flour, or butter the sides, and lightly dust with flour.
Press dough evenly in spring form pan. Sprinkle small amount of flour on top of dough, gently tap dough down with flat bottom of a cup. (Dough should feel firm and press against the sides of pan.) Pour topping on dough and spread evenly (my topping was more solid, and so I broke it up in pieces, placing it on top).
Cover pan with foil and bake at 375 degrees F. (or 185 degrees C.) for 30 minutes. Remove foil and bake for an additional 10 to 15 minutes, until cake looks firm and golden brown. Allow to cool. Split in half horizontally; fill with Butter Cream Filling and raspberry preserves.
Note: This cake is similar to biscuits in texture.
Butter Cream Filling:
1 cup butter (no substitutes)
2 cups powdered sugar
2 egg yolks
2 tsps. vanilla
1/2 cup raspberry preserves
Directions: Soften butter. Beat in powdered sugar, egg yolks, and vanilla until fluffy. Spread on bottom of split cake. Spread preserves on top of butter cream and replace cake top with almond topping. |
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Number Of
Servings: |
Number Of
Servings:12 - 15 |
Preparation
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Preparation
Time:labor intense |
Personal
Notes: |
Personal
Notes: Every time I make this for guests or for a special party, it's always the hit of desserts! I believe that the multiple layers of cake, raspberry or strawberry preserves, and butter cream frosting, along with the carmelized almonds makes it so decadent and delicious!
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