Bee Sting Cake from the Black Forest Region

German Bienenstich

A summer Sunday family favorite!

• 3 ½ oz cottage cheese, well pressed out
• 4 tablespoons of Milk
• 4 tablespoons Oil
• 2 tablespoons heaping of sugar
• 1 pinch salt
• 7 oz flour
• 4 tablespoons baking powder

Topping:

• 2 sticks butter
• 3 ½ oz sugar
• 1 packet vanilla sugar
• 1 tablespoon milk
• 3 ½ oz almonds, blanched and thinly sliced.

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, 10 in. (26cm) in diameter and roll out the pastry to fit the base.

For the Topping: melt together the butter, sugar and vanillin 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.

OVEN: moderately hot, Baking Time: about 20 minutes

Alternatively the cake may be filled with buttercream, made from 1/2 packet Oetker Pudding Powder, Vanilla Flavour, 2 well heaped tbs. sugar, 1/2 pint cold milk and 3 1/2 oz. (100g) butter. When the cake is quite cold, cut it horizontally into two halves, spread the filling on the bottom half and lay the other on top.

Source: GNTO