Bee Sting Cake- Bienenstich Recipe

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Bee Sting Cake- Bienenstich
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Ingredients
22
Count
Nutrition
6876
Calories
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Ingredients:

  • bienenstich cake mixture
  • 1 3/4 cup. sifted all-purpose flour
  • 1/2 tsp. salt
  • 8 tbsp. (1 stick) of real butter
  • 2 eggs , unbeaten
  • 1 tsp. vanilla
  • 6 tbsp. whole milk
  • 1/2 cup slivered blanched almonds
  • 1/3 cup sugar
  • 1/4 cup (4 tbsp.) butter
  • 1 tbsp. milk or cream
  • filling mixture
  • 2 and 1/2 tbsp. sugar
  • 2 tbsp. cornstarch
  • 1 cup milk
  • 1/2 tsp. almond extract
  • 3 egg whites , stiffly beaten

Directions:

  1. Preheat oven to 375° F.
  2. Grease and flour a 9 spring form pan.
  3. Sift together flour, baking powder and salt.
  4. Cream the butter until fluffy, add sugar gradually, beating until light. Add eggs one at a time, beating well after each addition.
  5. Add vanilla.
  6. Add dry ingredients 1/3rd at a time alternating with the 6 tablespoons of milk.
  7. Stir only enough to blend thoroughly.
  8. Pour into the spring form pan.
  9. The topping:
  10. Heat together almonds, sugar, butter and milk or cream until the
  11. Sugar dissolves.
  12. Pat a spoonful of flour over the top of the cake batter using the back of a spoon.
  13. Pour the almond mixture evenly over the batter.
  14. Bake 25 minutes or until cake tester comes out clean.
  15. Cool cake while preparing filling.
  16. The filling:
  17. Combine sugar, cornstarch and egg yolks in the top of a double boiler.
  18. Separately heat milk to scalding, slowly pour over egg yolk mixture, stirring constantly and quickly with a whisk.
  19. Place over hot water, cook stirring constantly until smooth and thick. DO NOT ALLOW TO BOIL.
  20. Stir in almond extract.
  21. Beat egg whites, adding the salt, until stiff peaks form.
  22. Fold egg whites into the yolk mixture.
  23. Place a piece of wax paper over the top and chill.
  24. Putting it all together:
  25. When the cake has cooled, slice in half crossways to
  26. Make two layers.
  27. Place bottom layer cut side up on cake plate.
  28. Spread with filling.
  29. Top with the second layer with the almond glazed side up.
  30. Refrigerate until time to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6875.61 Kcal (28787 kJ)
Calories from fat 4999.61 Kcal
% Daily Value*
Total Fat 555.51g 855%
Cholesterol 10760.13mg 3587%
Sodium 227.39mg 9%
Potassium 377.33mg 8%
Total Carbs 118.09g 39%
Sugars 69.34g 277%
Dietary Fiber 0.96g 4%
Protein 511.36g 1023%
Vitamin A 26.6mg 888%
Iron 4441mg 24672%
Calcium 6981.1mg 698%
Amount Per 100 g
Calories 5057.7 Kcal (21176 kJ)
Calories from fat 3677.72 Kcal
% Daily Value*
Total Fat 408.64g 855%
Cholesterol 7915.16mg 3587%
Sodium 167.27mg 9%
Potassium 277.56mg 8%
Total Carbs 86.87g 39%
Sugars 51g 277%
Dietary Fiber 0.71g 4%
Protein 376.16g 1023%
Vitamin A 19.6mg 888%
Iron 3266.8mg 24672%
Calcium 5135.3mg 698%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 183.6
    Points
  • 202
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar,
  • High in Total Fat

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