Emilie's Beinenstich Cake (German Bee Sting Cake)
Emilie
ingredients
- Cake Mixture:
- 1 3/4 c. sifted all-purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. (1 stick) of real butter
- 2/3 cup granulated sugar
- 2 eggs, unbeaten
- 1 tsp. vanilla
- 6 Tbsp. whole milk
- Almond topping mixture:
- 1/2 cup slivered or flaked almonds
- 2 Tbsp
- 1/3 cup sugar
- 1/4 cup (4 Tbsp.) butter
- 1 Tbsp. milk or cream
- Filling mixture:
- 2 1/2 c. whipping cream
- 2 Tbsp sugar
- 3-4 Tbsp Instant Vanilla Pudding
directions
- 1
Preheat oven to 375° F. Grease and flour a 9" spring form pan.
- 2
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. Add vanilla. Add dry ingredients 1/3rd at a time, alternating with the 6 Tbsp of milk. Stir only enough to blend thoroughly. Pour into the spring form pan.
- 3
The topping: Heat together almonds, sugar, butter and milk or cream until 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 20-25 minutes or until cake tester just comes out clean. Make sure that the almond topping does not burn. Do not over cook! Cool cake while preparing filling.
- 4
The filling: Whip all the ingredients together in medium mixing bowl until it holds shape. Chill while cake finishes cooking.
- 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.
Source: Emilie
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