Bienenstich
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PASTRY | ||
| 3½ | ounce | (100g) cottage cheese, well |
| Pressed out | ||
| 4 | tablespoons | Milk |
| 4 | tablespoons | Oil |
| 2 | tablespoons | Heaping of sugar |
| Pinch salt | ||
| 7 | ounces | (200g) flour |
| 4 | teaspoons | Baking powder |
| TOPPING: | ||
| 1¾ | ounce | To 2 1/2 (50-75g)butter |
| 3½ | ounce | (100g) sugar |
| Packet vanillin sugar | ||
| 1 | tablespoon | Milk |
| 3½ | ounce | (100g) almonds (blanched and |
| Thinly sliced) | ||
Directions
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 ½ packet Oetker Pudding Powder, Vanilla Flavour, 2 well heaped tbs.
sugar, ½ pint cold milk and 3½ 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.