Jolayne Cooper Recipe

Sting of the Bee Cake

By Jolayne Cooper jwcooper


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

Jolayne's Story

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.

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

Directions Step-By-Step

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

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: German

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9 Comments

user
Jaded spoon Jaded_spoon
Dec 14, 2012
I'll have to have a sit down and write it out for here. Now that I have been talking about it I have the hankering to make it for the week end...
user
Jolayne Cooper jwcooper
Dec 13, 2012
Jaded spoon, you need to share the recipe, it sounds similar, but different enough to share.
user
Jaded spoon Jaded_spoon
Dec 13, 2012
We make something simular to this, we call it a "Bee Sting" The filling is a smear of lemon butter then topped with vanilla custard. On top we have a caramel toffee topping with toasted flaked almonds sprinkled. It was always a favorite with workmates and family.
user
Jolayne Cooper jwcooper
Dec 11, 2012
Joyce, thanks for the history. Now I will enjoy it even more.
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!