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RECIPES FROM THE RETRO HOUSEWIFE

DESSERT

Bienenstich (Bee Sting), German

Ingredients

    Batter

  • 1/4 lb. shortening
  • 1/4 lb. sugar
  • 1/2 lb. flour
  • 1 or 2 eggs
  • 1 tsp. baking powder
  • 3 tbsp. milk
  • Dash of salt
  • Spread

  • 1/4 lb. butter
  • Vanilla extract (or real vanilla dissolved in a little milk and sugar)
  • 1/4 lb. sugar
  • 2 tbsp. milk
  • 2 oz, almonds
  • Butter Cream (optional)

  • 1/2 package vanilla pudding
  • 2 tbsp. sugar
  • 1 cup milk
  • 1 tbsp. cocoa fat
  • 1 tbsp cream
  • 2 tbsp. butter
Preparation Instructions

Batter: Beat shortening until fluffy, add sugar, then eggs, then gradually the flour, baking powder, milk and dash of salt. Pat dough into greased springform about 1/2-inch thick, (A baking pan may be used.)Buzzing Bee

Spread: Melt butter, add sugar, vanilla, ground almonds, 2 tbsp. of milk. Boil a few minutes. Spread evenly over dough. Bake cake in moderate oven (350°) for about 30 minutes,

Butter Cream Filling: Mix vanilla pudding with 1 cup milk and 2 tbsp. sugar. Heat over low flame while stirring. Remove from flame, continue stirring until cool. Melt cocoa fat, add butter slowly while stirring, add 1 tbsp. cream. When thoroughly blended, beat. Cut cake in half and spread with butter cream. Chill thoroughly before cutting and serving.

Contributed by Mrs. Anna Munzer, 1950

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