HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Destinations

 

Bienenstich (Bee Sting Cake)

from Germany
 

Bienenstich cake mixture:

  • 1-3/4 cup 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 blanched almonds
  • 1/3 cup sugar
  • 1/4 cup (4 Tbsp.) butter
  • 1 Tbsp. milk or cream

Filling mixture:

  • 2 and 1/2 Tbsp. sugar
  • 2 Tbsp. cornstarch
  • 3 egg yolks, lightly beaten
  • 1 cup milk
  • 1/2 tsp. almond extract
  • 3 egg whites, stiffly beaten
  • A pinch of salt

Preheat oven to 375° F. Grease and flour a 9" spring form 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.

The topping: 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.

The 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.

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.


Germany

Oktoberfest

Also visit our Austria section

German Recipes

from Cooking with Beer

from Black Forest Cuisine

from Kate's Global Kitchen

More German Recipes

 

Back to the main Germany page

Germany on Wikipedia

More country Destinations

 

This page modified January 2008


The Global Gourmet
The Global Gourmet®
Main Page

 

Easter
Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

FoodWine
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

 
,