Bienenstich 2
(Bee Stings 2) Recipe

Origin: German      Period: Traditional

Ingredients:

3½ oz (100g) cottage cheese, squeezed in a cheesecloth to dry
4 tbsp milk
4 tbsp oil
2 tbsp (heaped) of sugar
1 pinch salt
200g flour
4 tsp baking powder
50–75g butter
100g sugar
1 packet vanilla sugar
1 tbsp milk
100g almonds (blanched and thinly sliced)

Bienenstich 2
(Bee Stings 2) Preparation:

Method:

For the Pastry: rub the cottage cheese, if desired, through a fine sieve and mix with the milk, oil, sugar and salt. Mix and sieve together the flour and the baking powder and add to the mixed ingredients, a little at a time until slightly more than half has been used. Knead in the rest of the flour. Grease a round cake tin with a removable rim, 26cm in diameter and roll out the pastry to fit the base.

For the Topping: melt together the butter, sugar and vanilla sugar and add the milk; stir in the almonds and set aside to cool. If it should be too firm when cold, add a little milk. Spread evenly over the pastry.

Place in an oven pre-heated to 70°C and bake for about 25 minutes. Alternatively the cake may be filled with buttercream, made from ½ packet Oetker Pudding Powder, Vanilla Flavour, 2 well heaped tbsp sugar, 300ml milk and 100g butter (or about 110g of my own Vanilla Pudding Mix). When the cake is quite cold, cut it horizontally into two halves, spread the filling on the bottom half and lay the other half on top.

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1 US cup of butter/margarine or sugar = 7 oz = 200g

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