Sting of the Bee Cake

Recipe Rating:
 1 Rating
Serves: 16-20
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

STING OF THE BEE TOPPING
1/2 c butter, (no substitutes) softened
1 c slivered almonds, unblanched
1/2 c sugar
2 Tbsp milk
2 tsp vanilla
STING OF THE BEE CAKE
1 c butter (no substitutes)
2/3 c sugar
2 eggs
3 c sifted flour
3 tsp baking powder
1 tsp salt
1/2 c milk
1/2 c raspberry jam
BUTTER CREAM FILLING
1 c butter, softened (no substitutes)
2 pasteurized egg yolks
2 c powdered sugar
2 tsp vanilla

The Cook

Jolayne Cooper Recipe
x2
Well Seasoned
Americus, GA (pop. 17,041)
jwcooper
Member Since Sep 2011
Jolayne's notes for this recipe:
This is a speciality from a restaurant called the Lion House in Salt Lake City. I had this when eating there and had to have the recipe, so I bought the cook book. It is fairly easy to make and very good. I hope you enjoy it.
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Directions

1
Preheat oven to 375 degrees F. Grease a 9-inch springform pan and set aside. Make the Sting of the Bee Topping. Melt butter in a small saucepan over medium heat, blend in slivered almonds, sugar, milk, and vanilla. Bring to a boil. Remove from heat and allow to cool slightly before spreading over cake batter.
2
While topping cools, cream butter in a large bowl, gradually add sugar, creaming well. Beat in eggs, one at a time, until batter is light and fluffy. In a separate bowl, sift together dry ingredients. Alternately add sifted dry ingredients and milk to creamed mixture, mixing after each addition. Spoon batter into springform pan. Carefully spread cooled Sting of the Bee Topping over batter. Bake cake for 50 minutes. Remove from oven and cool on a wire rack. Once cool, remove sides from springform pan and assemble cake.
3
To make butter cream filling, beat softened butter, egg yolks, powdered sugar, and vanilla together in a medium bowl.
4
To assemble, split cake horizontally into two layers. Spread bottom layer with Butter Cream Filling; drizzle raspberry jam over top. Very carefully replace top layer of cake. Cut vertically into thin slices and serve.
5
Note: This batter is almost like a biscuit dough, so don't be alarmed if it seems thick, unlike the usual cake batter.

I used more jam than called for in the recipe, just because I like the raspberry flavor.

About this Recipe

Comments

1-5 of 9 comments

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user Kelly Lollman kelollman - Dec 10, 2012
This sounds really delicious! Can't wait to try it.
user Jolayne Cooper jwcooper - Dec 11, 2012
It is really delicious and different. I hope you enjoy, can't wait to hear.
user Joyce Kelley Magnoliatn - Dec 11, 2012
Interesting name for a cake...any history on why it has that name? Just curious. Just challenging enough to give it a try. Thanks for taking the time to share!
user Jolayne Cooper jwcooper - Dec 11, 2012
Joyce, the original name is Bienenstich, I believe it is roughly translated to Sting of the Bee.
user Joyce Kelley Magnoliatn - Dec 11, 2012
Interesting....I just had to do a little research Bienenstich: "was named after one walled town successfully repelled the inhabitants of another town with bee hives, then baked a cake to celebrate the victory. If that sounds a bit far-fetched, then it's because the honey-almond topping looks like the layers of "fur" on the back of a bee and maybe like the honeycomb or beehive pattern." By Jennifer McGavin (About.com Guide German Food) Will have to make it for sure! Thanks for sharing!

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