Bienenstich

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Title: Bienenstich
Yield: 12 Servings
Categories: German, Ethnic, Desserts

Ingredients:

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini