Bienenstich (German Bee Sting Cake)

The Bienenstich is one of the most popular German desserts.  The original recipe is made with a yeast dough, but here is an American version made without yeast.  This recipe was given to me by one of Leavenworth's best bakers:

TO MAKE THE CAKE:

1 3/4 c. sifted flour                                    3 tsp. baking powder

1/2 tsp. salt                                                8 Tbsp. butter

2/3 c. sugar                                                2 eggs

1 tsp. vanilla                                              6 Tbsp. milk

1/8 tsp. almond extract 

Sift flour, baking powder and salt together and set aside.  Cream butter and sugar until light.  Add eggs and vanilla and beat well.  Add dry ingredients alternately with milk and stir only to blend thoroughly.  Pour into 9” square springform pan.  Top with almond honey glaze:

ALMOND HONEY GLAZE:

1/4 c. butter                                               2 Tbsp. milk or cream

1/2 c. sugar                                                2 Tbsp. honey

3/4 c. sliced almonds

Melt butter and sugar in saucepan.  Add almonds and milk.  Remove from heat and add honey.  Spread evenly and carefully onto batter.  Bake 25 minutes or until cake tester comes out clean. 

CREAM FILLING:

1 1/2 c. milk                                               1/3 c. cornstarch

1 Tbsp. sugar                                             1 egg, beaten

1 c. heavy whipping cream                          1 tsp. almond extract

1/2 Tbsp. cream of tartar

Dissolve cornstarch in a little milk, then combine with rest of milk and sugar in top of double boiler.  Heat while stirring 2-3 minutes until thickened.  Add beaten egg and stir 2 more minutes until thick.  Remove from heat and stir in extract.  Chill, covered in refrigerator at least 1 hour.  Beat whipping cream with cream of tartar until stiff.  Fold into chilled pudding.

TO ASSEMBLE CAKE:  Slice cooled cake in squares and each square in half horizontally.  Place bottom layer cut side up.  Spread with cream filling.  Top with second layer, almond glazed side up.