Beinenstich (or bee sting cake)


Ingredients                       DSCF1286

For the cake…

175g self raising flour


150g butter

90g sugar

2 eggs

1/2 tsp vanilla essence

1-2 tablespoons of milk

For the topping…

60g sugar

60g butter

1 tablespoon of milk

60g flaked almonds


60g sugar

2 tablespoons cornflour

3 egg yolks

140ml milk

1/2 teaspoon of vanilla essence

90ml double cream whipped



  • Preheat the oven to 190C/375F/Gas mark 5 and sift the flour and salt into a large mixing bowl.
  • Cream the butter until soft and gradually add the sugar, beating until the mixture is pale and fluffy.  Beat in the eggs one at a time and add the vanilla.
  • Using a metal spoon, fold in the milk and the flour, alternating between the two.  Use enough milk to bring the mixture to thick dropping consistency.  Grease and flour a springform cake tin and spoon in the cake mixture.
  • Heat the topping ingredients in a saucepan to just dissolve the sugar.  Pour on the topping.  Bake for 25-30 minutes.
  • Meanwhile, prepare the filling.  Combine the sugar, cornflour and egg yolks in a bowl and whisk until light.  Gently pour on the milk and gradually whisk into the egg yolk mixture.  Strain the mixture into a saucepan and cook over a very gentle heat until the mixture coats the back of a spoon.
  • Add the vanilla and allow to cool.  Once completely cool fold in the cream.
  • To assemble the cake, remove it from the tin and cut in half, horizontally through the middle.  Sandwich the cake together with the filling and chill thoroughly before serving.


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