Bienenstich

---------- Recipe via Meal-Master (tm) v8.02

Title: BIENENSTICH
Categories: German, Ethnic, Desserts
Yield: 12 servings

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.

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