Bienenstich

By á-114543

Ingredients

• Cake mixture:
• 1 3/4 c sifted all purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 stick butter
• 2/3 c sugar
• 2 eggs
• 1 tsp vanilla
• 6 tbsp whole milk
• Almond topping:
• 1/2 c slivered blanched almonds
• 1/3 c sugar
• 4 tbsp butter
• 1 tbsp milk or cream
• Filling:
• 2 1/2 tbsp. sugar
• 2 tbsp cornstarch
• 3 egg yolks, beaten
• 1 c milk
• 1/2 tsp almond extract
• 3 egg whites, beaten

Details

Adapted from google.com

Preparation

Step 1

Preheat oven 350. Grease and flour a 9” springform pan.
Cake: Sift together flour, baking powder, and salt. Cream 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 1/3 at a time alternating with milk. Stir enough to blend thoroughly. Pour into pan.

Topping: Heat almond, sugar, butter, and milk until sugar has dissolved. Pat a spoonful of flour over the top of cake batter. Pour almond mixture evenly over batter. Bake 25 minutes or until cake tester comes out clean. Cool cake.

Filling: Combine sugar, cornstarch, and egg yolks on top of double broiler. Separately heat milk to scalding slowly pour over egg mixture, whisking constantly. Do not boil. Stir in almond extract. Beat egg whites to stiff peaks. Fold egg whites into yolk mixture. Cover top so a skin doesn’t develop and chill completely.