GERMAN BIENEN STICH (BEE STING CAKE)
This is a little time consuming but to die for. Very light. One of my grandmother's recipies. Makes an awesome coffee cake. My kids love it, when I make it I always have to make double because they just devour it. I have to hide the one for guests.
Provided by Marlitt
Categories Dessert
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Dough:.
- Make sure cottage cheese is well drained then push the cottage cheese through a sieve (or in blender).
- Blend in oil, sugar and salt (If mixture is in a blender turn it into a bowl.).
- Mix in 1 cup flour, baking powder, and add milk.
- Knead remaining flour into dough add a little more if necessary.
- Grease a 20cm (8-9") springform pan and spread evenly with dough.
- Topping:.
- Melt butter, add sugar and stir until it dissolves.
- Add vanilla and milk, stir in almonds.
- Let topping cool.
- Spread on top of dough.
- Bake for 20 minutes at 200 deg C or 400 deg F.
- Cool cake.
- Filling:.
- Blend custard powder, 1/4 cup of the milk and sugar, stirring until custard powder is dissolved.
- Boil the remainder of the milk (3/4 cup), add to custard milk mixture stirring until thickened.
- Cream butter and add the custard bit by bit.
- Cover with plastic wrap and let chill in fridge.
- Assembly:.
- Cut the cooled cake horizontally (to make 2 layers).
- Spread chilled custard cream on bottom half of cake (cut side up).
- Replace the top layer, almonds on top.
Nutrition Facts : Calories 367.8, Fat 24.7, SaturatedFat 10.8, Cholesterol 42.7, Sodium 218.9, Carbohydrate 33.1, Fiber 1.1, Sugar 20.4, Protein 5.4
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