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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a cake I came up with, while trying to attempt to make the Bee Sting Cake from The Cheesecake Shop. Unfortunately it was NOTHING like that one, but it was delicious just the same! It is kind of like a shortcake (similar the traditional German version of this cake), and is also delicious with cream cheese frosting! Although this is not what I was trying to make, everyone thought it was delicious, and it has already been made twice in my house! I will try again to make the one from The Cheesecake Shop, and post my recipe attempt! :D Ingredients:
125 g butter |
1/3 cup sugar |
1 egg |
2 cups flour |
1/2 teaspoon salt |
2 teaspoons baking powder |
2 tablespoons milk |
125 g butter |
1 cup ground almonds |
1/2 cup honey |
2 tablespoons milk |
2 tablespoons vanilla |
1 cup raspberry jam |
1/4 cup butter |
1 egg yolk |
2 tablespoons honey |
1 cup icing sugar |
1 teaspoon vanilla |
Directions:
1. CAKE:.
2. Cream butter and sugar until smooth.
3. Slowly beat in 1 egg.
4. Sift flour twice with salt and baking powder.
5. Add dry ingredients to the butter mixture alternatively with milk.
6. Spoon mixture into a greased and floured 8 inch pan.
7. GLAZE:.
8. Melt butter and stir in ground almonds, honey, milk, and vanilla.
9. Mix well and bring to the boil.
10. Cool and pour over cake batter, spreading it evenly.
11. Bake at 200C for 25 minutes.
12. Cool cake, remove from pan, and slice in half, horizontally.
13. RASPBERRY FILLING:.
14. Heat jam a little to make it easier to spread. Spread over bottom layer of cake. Put cake back together.
15. BUTTER CREAM FILLING:.
16. Cream butter until soft, and beat in egg yolk and honey.
17. Add icing sugar, a little at a time, and beat until fluffy.
18. Beat in vanilla.
19. Spread top and sides of cake with butter cream.
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