This is one of our cherished family recipes. It’s a light, sweet dessert, that serves well with coffee or tea.
This is a Rille Family Recipe! Oma Rille’s sister, Erika, used to make this cake for each family gathering and it was always a family favourite. It was almost not a Rille Family gathering without Bienenstich. I had asked my Great Auntie Erika for this recipe a few times and she replied that she thought she had already given it to me. Then one day, I received a letter from Great Auntie Erika; she had written out the recipe and on the bottom of the recipe had written, “Good Luck, Happy Baking, Enjoy. Auntie Erika. Love you. Tell me how you made out.” Auntie Erika passed away before I ever had a chance to make the recipe and let her know how delicious it was! Now I try to make Bienenstich for Rille Family gatherings or events. I’m going to write out the recipe in the format of Auntie Erika’s letter.
Ann Marie - I hope you can make heads or tails out of all this - It’s easy after your first try.
Good Luck, Happy Baking Enjoy! Auntie Erika. Love you.
Cake
- 1¼ cups milk
- 3 tbsp margarine or butter
- 1 tsp vanilla
- 5 eggs
- 2 cups white sugar
- 2½ cups flour
- 3 tsp baking powder
Scald the milk, then stir in the margarine and vanilla. Set aside to cool; it takes a while, so do this first.
Heat the oven to 200°C (400°F). Line a half sheet (jelly roll) pan with parchment.
Beat the eggs and sugar until smooth and pale. Mix the flour and baking powder, then fold them into the eggs alternately with the cooled milk until just smooth.
Spread the batter in the pan. Bake until golden brown, about 15 minutes. Make the topping while it bakes.
Topping
- 10 tbsp brown sugar
- 4 tbsp margarine or butter
- 6 tbsp whipping cream
- ¾ cup medium shredded coconut
- ¾ cup blanched almonds
Melt the brown sugar and margarine with the cream in a medium saucepan, then bring to a slow boil. Stir in the coconut and almonds.
Spread over the hot cake. Put it under the broiler for a few minutes, until golden. Watch carefully; it browns fast.
Cool on a rack, then freeze the cake for 1–2 hours so it’s firm enough to split.
Filling
- 1½ cups whipping cream
- ¼ cup sugar
- 3 tbsp instant vanilla pudding mix
Beat the cream, sugar, and pudding mix until firm, but not too firm. Refrigerate 10–15 minutes.
Loosen the cake from the pan and lift it out. Cut it in half. Spread the filling on one half and set the other half on top, topping side up.
Put the cake in a clean pan and keep it in the fridge.
Notes
- It freezes well and is very good for company.