Bienenstich (Bee-sting cake)

Bienenstich was a specialty of my husband's Aunt Sue and I think of her whenever I make it.

Bienenstich is German for bee-sting and although the original recipe somewhere back in time may have had honey in it, this one doesn't.

This yummy dessert starts with a "Lazy Daisy" or Hot milk Cake to which you add a broiled topping and cream filling.

I've adapted this recipe from one in the yellow Greendale cookbook.

I usually double or triple the recipe as it freezes well and is a good cake to have ready for unexpected company.

Laisy Daisy Cake:

• 2 eggs
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup scalded milk
• 1 tbsp. butter

Broiled Topping:

• 4 tbsp. butter melted
• 2/3 cup brown sugar
• 2 tbsp. cream
• 1/2 cup shredded coconut
• 1/2 cup slivered almonds

Cream Filling:

• 1/2 pint whipping cream
• 1/3 cup icing sugar
• 2 tsp. vanilla instant pudding powder (opt.)
• 1/2 tsp. vanilla

1. Beat the eggs and gradually add sugar. Beat until thick and light
2. Add vanilla and mix in.
3. Sift dry ingredients and add to mixture, mixing only until blended.
4. Scald milk (I do it in the microwave) and add butter, stirring until it is melted.
5. Slowly add milk and incorporate into batter.
6. Pour into a greased 8 inch pan.
7. Bake at 350 degrees F for 25-30 minutes or until toothpick inserted in cake comes out dry.
8. Mix all topping ingredients together and, spooning onto cake in small amounts, spread mixture gently over cake. Be sure to spread topping right to the edges of the pan.
9. Place back in oven and bake until topping bubbles. You can broil it if you like but you will need to watch it carefully as it will burn quickly.
10. When cake has cooled, put it in the freezer for an hour or 2. This makes it easier to slice the cake into layers.
11. Remove cake from freezer and slice horizontally into 2 layers.
12. Beat filling ingredients together until cream holds firm peaks.
13. Fill cake with cream filling.
14. Replace top of cake and freeze until firm.
15. Remove from freezer and cut into serving pieces about 1/2 - 1 hour before serving. Refrigerate any leftovers.