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LOCATION: Recipes >> German >> Bee Sting Cake 05

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Bienenstich Cake

1 and 3/4 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
8 Tablespoons (1 stick) of butter (use real butter)
2/3 cup granulated sugar
2 eggs, unbeaten
1 teaspoon vanilla
6 tablespoons milk

1/2 cup slivered blanched almonds
1/3 cup sugar
1/4 cup (4 tablespoons) butter
1 tablespoon milk or cream

2 and 1/2 tablespoons sugar
2 tablespoons cornstarch
3 egg yolks, lightly beaten
1 cup milk
1/2 teaspoon almond extract
3 egg whites, stiffly beaten
a pinch of salt

Preheat oven to 375 degrees F. Grease and flour a 9 inch spring
from pan. 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 addition. Add
vanilla. Add dry ingredients 1/3rd at a time alternating with the
6 tablespoons of milk. Stir only enough to blend thoroughly. Pour
into the spring form pan.

Heat together 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.

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.

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 ten servings


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