Title: Bienenstich
Categories: German
Yield: 12 Servings

		PASTRY
3 1/2	oz	(100g) cottage cheese, well
		Pressed out
4	tb	Milk
4	tb	Oil
2	tb	Heaping of sugar
		Pinch salt
7	oz	(200g) flour
4	ts	Baking powder
		TOPPING:
1 3/4	oz	To 2 1/2 (50-75g)butter
3 1/2	oz	(100g) sugar
		Packet vanillin sugar
1	tb	Milk
3 1/2	oz	(100g) 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.

previous

next