Bienenstich

I found this recipe in the church cook book. This is a tasty dessert that you can keep in the freezer, ready for unexpected company. Its like a glorified Lazy Daisy Cake, only better.

• Ready In: 2 hrs 20 mins
• Yields: 1 10x15 inch pan

Ingredients

• 6  eggs
• 2  cups sugar
• 1  teaspoon vanilla
• 3  teaspoons baking powder
• 2 3⁄4 cups flour
• 1 1⁄4 cups milk
• 3  tablespoons butter

• Cake Topping

• 3⁄4 cup brown sugar
• 4 1⁄2 tablespoons butter
• 4 1⁄2 tablespoons  whipping cream
• 1  cup coconut
• 1 1⁄2 cups  sliced almonds

• Whipped Cream Filling

• 1  pint  whipping cream, whipped
• 2  tablespoons icing sugar
• 1  teaspoon vanilla

Directions

1. Beat eggs a little, add sugar gradually and beat for about 7 minutes.
2. Add vanilla.
3. Mix flour and baking powder; add to egg mixture.
4. Scald milk, remove from heat and add butter.
5. Add to egg mixture and stir well.
6. Oil and flour large cookie sheet (10 x 15), and spread batter evenly.
7. Bake at 350 deg.F until golden brown (approx. 15 - 20 minutes).
8. Prepare topping for cake: melt butter, add sugar and remaining ingredients.
9. Spread on cake and broil until golden brown.
10. Cool.
11. Put the cake with pan into the freezer for at least 1/2 - 1 hour. After the cake is removed from the pan, using a large sharp knife, cut the cake in half horizonally.
12. Spread the lower layer with the whipped cream filling and replace the upper half of cake.
13. The cake can be stored in the pan till ready to serve.
14. You can freeze this cake and it will always taste fresh.