Bienenstich (Bee Sting Cake)

By Thom7747

The first step is to make the cake. The process is just like a normal cake except that the batter will end up a bit thicker. Cream the butter and sugar then add the eggs one at a time and beat well. Next add the sifted flour and baking powder in small amounts with a little milk added between each addition of flour. The batter should be a bit stiff but still “spreadable”.

Ingredients

• Cake:
• 120 g Butter (softened)
• 120 g Sugar
• 2 Eggs
• 450 g Plain Flour
• 2 teaspoons Baking Powder
• 1 1/4 cup Milk
• Topping:
• 120 g Butter
• 180 g Sugar
• 2 tablespoons Honey
• 2 tablespoons Milk
• 180 g Flaked Almonds
• Topping:
• 2 cups Milk
• 6 Egg Yolks
• 1/2 cup Sugar
• 5 tablespoons Cornflour
• 1 teaspoon Vanilla Extract
• pinch Salt

Preparation

Step 1

Cake:

Preheat oven to 360 degrees F.

Grease a loose bottom deep sided 20cm round tin.

Cream butter and sugar, add eggs one by one and beat together well. Sift flour and baking powder together and add to the mixture alternately with the milk. Spread mixture into prepared tin.

Topping:

Melt butter, honey and sugar then add milk and nuts. Spread topping over cake mixture.

Bake in moderate (180 degree C) oven for approximately 40 minutes or until golden brown on top and a skewer inserted in the center of the cake comes out clean. Remove cake from tin after a couple minutes otherwise the caramel topping will stick to the tin.

Filling:

Warm milk and set aside. Whisk egg yolks and sugar together in saucepan until pale. Whisk in flour and salt. Add milk a little at a time, while whisking vigorously. Once all milk is combined with eggs, put saucepan on the heat and continue stirring until it starts to thicken. Remove from heat and stir in vanilla. Cool.

Assembly:

Once cake is cooled slice through the center to make two layers. Cover bottom layer with filling and place top of cake back on. Cake may be refrigerated until ready to be served.