Bienenstich
Bienenstich (Bee Sting) is an old German cake that is sweet and delicious. The original recipe calls for vanilla sugar but it's hard to find here so I just use vanilla extract. Also - you cannot substitute margarine for the butter. There are various versions of the filling for this recipe. To make things easier I cheat and use vanilla pudding mix made with whipping cream and beaten until light.
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INGREDIENTS
NutritionCake
- 1
- 1cup sugar
- 2cups all-purpose flour
- 4
- 1⁄2teaspoon vanilla
- 1teaspoon baking powder
Topping
- 1cup butter
- 1cup sugar
- 6tablespoons honey
- 4tablespoons heavy whipping cream
- 4cups blanched & slivered almonds
- 1teaspoon vanilla
Filling
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DIRECTIONS
- Topping:
- Melt the butter in a saucepan over low heat. Stir in the honey, cream and sugar. Let the mixture boil for 5 minutes then add the almonds and vanilla. Set aside and allow to cool.
- Cake:
- Mix the whipping cream and sugar until smooth, then add the eggs one at a time and beat well. Add the flour, vanilla and baking powder. Pour into two greased and floured jelly roll pans. Bake at 350°F for 20 minutes.
- Spread the topping on the partially cooked top layer of the cake and allow to bake for another 15-20 minutes until golden brown. Make the vanilla pudding mix according to the package. Allow the cake to cool before assembling the final product.
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