Recipe#11336

Title: Bee Sting Cake 05

From: nicolaf@my-dejanews.com 
 Newsgroups: rec.food.recipes 
 Subject: Bienenstich (Bee Sting Cake) 
 Date: 19 Jun 1998 10:03:31 -0400 
 Message-ID: <6lssia$s8t$1@nnrp1.dejanews.com> 

1 and 3/4 cups sifted all-purpose flour
 3 teaspoons baking powder
 1/2 teaspoon salt
 8 Tablespoons (1 stick) of butter (use real butter)
 2/3 cup granulated sugar
 2 eggs, unbeaten
 1 teaspoon vanilla
 6 tablespoons milk
 Almond topping mixture:
 1/2 cup slivered blanched almonds
 1/3 cup sugar
 1/4 cup (4 tablespoons) butter
 1 tablespoon milk or cream
 Filling mixture:
 2 and 1/2 tablespoons sugar
 2 tablespoons cornstarch
 3 egg yolks, lightly beaten
 1 cup milk
 1/2 teaspoon almond extract
 3 egg whites, stiffly beaten
 a pinch of salt
 To make the cake:
 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.
 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.  Makes
 about ten servings