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
- 4 tbsp. butter melted
- 2/3 cup brown sugar
- 2 tbsp. cream
- 1/2 cup shredded coconut
- 1/2 cup slivered almonds
- 1/2 pint whipping cream
- 1/3 cup icing sugar
- 2 tsp. vanilla instant pudding powder (opt.)
- 1/2 tsp. vanilla
- Beat the eggs and gradually add sugar. Beat until thick and light
- Add vanilla and mix in.
- Sift dry ingredients and add to mixture, mixing only until blended.
- Scald milk (I do it in the microwave) and add butter, stirring until it is melted.
- Slowly add milk and incorporate into batter.
- Pour into a greased 8 inch pan.
- Bake at 350 degrees F for 25-30 minutes or until toothpick inserted in cake comes out dry.
- 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.
- 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.
- When cake has cooled, put it in the freezer for an hour or 2. This makes it easier to slice the cake into layers.
- Remove cake from freezer and slice horizontally into 2 layers.
- Beat filling ingredients together until cream holds firm peaks.
- Fill cake with cream filling.
- Replace top of cake and freeze until firm.
- Remove from freezer and cut into serving pieces about 1/2 - 1 hour before serving. Refrigerate any leftovers.