Bienenstich Cake
Ingredients
- 1 and 3/4 cups sifted all-purpose flour
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoon (1 stick) of butter (use real butter)
- 2/3 cup granulated sugar
- 2 eggs, unbeaten
- 1 teaspoon vanilla
- 6 tablespoon milk
- 1/2 cup slivered blanched almonds
- 1/3 cup sugar
- 1/4 cup (4 tablespoons) butter
- 1 tablespoon milk or cream
- 2 and 1/2 tablespoons sugar
- 2 tablespoon cornstarch
- 3 egg yolks, lightly beaten
- 1 cup milk
- 1/2 teaspoon almond extract
- 3 egg whites, stiffly beaten
- a pinch of salt
Instructions
Preheat oven to 375 degrees F. Grease and flour a 9 inch spring from 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. 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. 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. 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. Makes about ten servings