Sting of the Bee (Beinenstich) Cake
1 c. butter (no substitutes)
2/3 c. sugar
2 eggs
3 c. flour, sifted
1 tbsp. baking powder
1 tsp. salt
½ c. milk
Butter cream filling (below)
With mixer, cream butter and sugar until soft, add eggs and mix well. Mix in dry ingredients; slowly add milk. Beat until dough is thick and does not stick when touched.
Prepare 10-inch springform pan: Place parchment or waxed paper on bottom of pan. Attach side of pan; spray side with nonstick cooking spray and lightly dust with flour.
Press dough evenly in springform pan. Sprinkle small amount of flour on top of dough; gently tap dough down with flat bottom of a cup. (Dough should feel firm and press against the sides of pan.) Pour topping on dough and spread evenly.
Cover pan with foil and bake at 375 degrees for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cake looks firm and golden brown. Allow to cool. Split in half horizontally. Fill with Butter Cream Filling and raspberry preserves.
Note: This cake is similar to biscuits in texture.
Topping
½ c. butter (no substitutes)
½ c. sugar
2 tbsp. milk
1 c. almonds, slivered
2 tsp. vanilla
In medium saucepan, melt butter until almost boiling. Add sugar and bring to a boil, stirring constantly. Slowly add milk, stir carefully as mixture will pop. Return to a boil and add almonds. Bring to a boil once again. Remove from heat and stir in vanilla. Allow to cool to room temperature if made early in the day, or cool in refrigerator until thick and cool to the touch. For best product, topping should be same temperature as dough.
Butter Cream Filling
1 c. butter (no substitutes)
2 c. powdered sugar
2 egg yolks
2 tsp. vanilla
½ c. raspberry preserves
Soften butter. Beat in powdered sugar, egg yolks, and vanilla until fluffy. Spread on bottom of split cake. Spread preserves on top of butter cream and replace cake top.
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