BIENENSTICK (GERMAN CAKE)

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Have you ever had one of those days when you decide to Google a recipe before posting and the results come up with a slightly different name (in this case the majority of recipes are called Bienenstich) and is *just* different enough (Bienenstich aka German Bee Cake is apparently a yeast-based cake while this recipe uses baking powder).

BIENENSTICK German Cake with pudding filling

Print Recipe

Course after church coffee hour, cake, Dessert

Cuisine German

Keyword cake

Cook Time 28 minutes mins

Author Mrs. David Dougall

Equipment

• spring form pan

Ingredients

Cake:

• ¼ pound butter unsalted
• 1¾ cup flour
• 3 – 5 tablespoons milk
• ½ cup white sugar
• 2 eggs
• 3 teaspoons baking powder

Filling:

• ¼ pound of butter unsalted
• 1 cup milk
• ½ package pudding powder vanilla
• ¼ cup white sugar

Topping:

• ⅔ cups walnuts or almonds chopped
• 2 – 3 tablespoons milk
• ¼ pound butter unsalted
• ⅓ cup sugar white

Instructions

Cake:

• Mix butter until creamy, add slowly eggs & sugar.
• Mix baking powder into flour, start adding flour together with milk slowly into mixture.
• Put dough in spring form pan.

Topping:

• Melt butter in sauce pan together with sugar & milk, add almonds or walnuts & bring to a boil.
• Let mixture cool off.
• If mixture gets too hard, add more milk.
• Put cooled mixture evenly on top of cake.
• Bake 30 to 40 minutes at 375“, preheat oven.
• After cake is cold, cut into two layers.
• Put filling in between two layers.

Filling:

• Mix pudding powder, sugar & 4 tablespoons of milk.
• Be sure mixture is smooth.
• Bring remaining milk to a boil, remove from stove & add mixture slowly, stirring constantly.
• Put back on stove & bring to a second boil, while pudding cools off, mix butter until creamy.
• Butter & pudding must have exactly the same temperature.
• Mix pudding into the butter.
• Put filling in between layers.