Bienenstich

A local family restaurant that I regularly enjoy serves a great Bienenstich. It looks amazing and is surprisingly easy to make. In a restaurant this cake would be baked to be a tall two layer cake with a thick custard filling. The recipe that I use asks for mostly whipping cream and I have to say I prefer the taste, it's lighter and changes the taste. It also has only half the height, it doesn't look as elegant but it's easier to eat.

Bienenstich (Honeycomb Cake)
4 eggs
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1 cup milk
2 tbsp butter
1 tsp vanilla

Beat eggs with sugar, add four and baking powder. Scald milk with butter and add quickly to eggs with vanilla. Grease and flour a 12x18 in cookie sheet, or two round cake pans for a higher (better looking) cake. Bake at 400F for 15 minutes. Prepare topping.

Topping
10 tbsp brown sugar
4 tbsp butter
6 tbsp whipping cream
3/4 cup coconut
3/4 cup sliced almonds

Melt butter and sugar in a saucepan, add coconut, cream and almonds. Spread on cake and broil to a golden brown. Freeze and prepare filling.

Filling:
2 cups whipping cream (I use nutriwhip)
1/2 cup sugar (don't use if using nutriwhip)
2 tbsp instant vanilla pudding mix

Whip cream and add sugar and pudding mix. Slice frozen cake in half horizontally. Spread bottom later with the cream and reassemble.

*Note: Freezing the cake makes cutting the cake a lot easier. You could even serve this frozen.

Have a great day!
Tina