Bienenstich Cake- Germany #22

Bienenstich Cake- Germany #22

Also known as the Bee Sting Cake. The cake has 3 different layers- sponge cake, a custard cream filling and caramelized almond topping. Usually made from a yeast dough, this version does not.

Cake:

2 eggs
3/4 c. sugar
1 c. all-purpose flour
1 tsp. baking powder
pinch salt
1/2c. milk
1 T. butter

1. Preheat oven 350F.
2. Grease a 9"springform pan.
3. Into a large mixing bowl, mix eggs and sugar until thick and creamy.
4. Stir flour, baking powder and salt together.
5. Stir into egg mixture.
6. Heat milk and butter to just about boiling (microwave 30 sec) stir mix into batter.
7. Pour into pan.
8. Bake 20-30 mins. until firm.
9. Make topping while cake is baking. (You'll need to put it on the cake as it comes out of the oven.)

Topping:

1/4 c. butter

1/4 c. sugar

1-1/2 tsp. honey

1 T. heavy cream

1 c. slivered almonds

1/2 tsp. vanilla extract

1. In a small pan, melt butter over low heat. 
2. Add sugar, honey and heavy cream, stirring continually.
3. Bring to boil. Boil gently 5 mins, stirring continually.
4. Stir in almonds and vanilla.
5. Set aside to cool slightly.
6. Carefully spread topping on cake immediately as it comes out of the oven.
7. Set oven to broil.
8. Broil cake for a few minutes until the top is nicely browned, (Be careful, it can burn easily.)
9. Cool cake on rack. Remove outer ring.

(If topping gets too stiff, add extra T. of honey or cream and reheat.)

Filling:

2 c. heavy cream

2 T. sugar

2 T. vanilla pudding powder

1. Whip cream, sugar and instant pudding until stiff.
2. Cut cake in half horizontally.
3. Place outer ring of the spring-form pan back around the bottom layer. (This will help to keep the filling in place.)
4. Spread filling on bottom layer.
5. Place top layer on top of filling.
6. Keep refrigerated until ready to serve.
   

Results: The cake was thinner than I expected. However, once you put the cream between the layers it does become taller. I've never used instant vanilla pudding powder as a thickening agent before. but it does work. The caramelized almond mixture became thick and not spreadable as it cooled.  I added extra cream and reheated the mixture.The almonds add a nice crunchy texture. The whole cake was delicious. The 5 people who tried it said it was amazing. I agree.

Bottom Line: I will definitely make this again. I looked at several versions of this recipe and this was the easiest. 

Please share this blog. Thanks, Linda.