Bienenstich

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