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
- spring form pan
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)
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.
