Miss Cartledge-Lawn's Bienenstich
Bee Sting Cake!
There are lots of small variations of this German speciality, but they all have three layers to their structure.
Here is an easy recipe.
125g soft butter
250g self-raising flout
1 pinch of salt
6 tablespoons milk
2 teaspoons vanilla sugar
4 tablespoons cream
150g sliced almonds
2 tablespoons honey
2 packets of vanilla pudding powder (approx 75g)
Mix butter and sugar until creamy. Add the eggs then stir in the flour and the salt. Add the milk gradually.
Pour the mixture into a greased 26cm springform cake tin. Preheat oven to 180°C (350°F).
For the topping melt the butter in a small pan over a low heat. Add the sugar, vanilla sugar, cream, honey and the sliced almonds. Bring briefly to the boil stirring continually.
Spread the almond mixture onto the cake mixture and bake for 40 minutes on the lowest shelf. Remove the cake from the baking tin after cooling it down for about 10 minutes.
For the filling pour most of the milk into a pan leaving about 10 tablespoons to mix the pudding powder with the sugar until there are no lumps left. Bring the milk to the boil, them remove it from the heat and stir in the pudding mixture.
Bring to the boil again for one minute.
Cut the cake into two layers while the pudding mixture is cooling down. Then spread the filling on the bottom layer. Place top layer on top of the filling. To make it easier to serve, cut the top layer into wedges and then place it on top of the filling.
Keep refrigerated until ready to serve.