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Bienenstichdesserts, ethnic, german 1 pastry 3 1/2 oz (100g) cottage cheese, well 1 pressed out 4 tablespoon milk 4 tablespoon oil 2 tablespoon heaping of sugar 1 pinch salt 7 oz (200g) flour 4 teaspoon baking powder 1 topping: 1 3/4 oz to 2 1/2 (50-75g)butter 3 1/2 oz (100g) sugar 1 packet vanillin sugar 1 tablespoon milk 3 1/2 oz (100g) almonds (blanched and 1 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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