Sting of the Bee

For the next for days, I'll be posting all of the recipes from my birthday party.

[It's penance.]

To remind me that eating four cakes in a week probably isn't a good idea.  

I do, however, still stand firm that is was totally worth it.  

Only 30 pounds to go!  [Today is day four, and this cake is titled remarkably like my legs feel.]

Sting of the Bee is directly behind
the raspberry cheesecake.

Sting of the Bee (Beinenstich) Cake
Adapted from The Lion House Bakery

TOPPING
In a medium saucepan, melt until almost boiling:
-1/2 cup butter

Add, stirring constantly, and bring to a boil:
-1/2 cup sugar

Slowly add and stir carefully, returning to a boil:

-2 tablespoons milk

Add and bring to a boil: 

-1 cup macadamia nuts (whole, dry roasted is my preference)

Remove from heat and stir in: 

-2 teaspoons vanilla

Allow to cool to room temperature, or in refrigerator.  It should be thick and creamy.  It should be the same temperature as the cake batter for best results.

CAKE

Preheat oven to 375*.  Prepare a 10-inch springform pan: place parchment or waxed paper on bottom and attach the side, then coat the sides with nonstick spray and dust lightly with flour.

Cream until fluffy: 

-1 cup softened butter

-2/3 cup sugar

Add and mix well: 

-2 eggs

Mix in: 

-3 cups sifted flour

-1 tablespoon baking powder

-1 teaspoon salt

Slowly add:

-1/2 cup milk

Beat until dough is thick and doesn't stick when touched.

Press dough evenly in springform pan.  Sprinkle lightly with flour and tap dough down with the bottom of a cup.  Dough should feel firm and press against the sides of the pan.  

Pour topping on dough and spread evenly.  

Cover with foil and bake for 30 minutes.  Uncover and bake additional 10-15 minutes until cake looks firm and golden brown.  

Allow to cool.  Slice horizontally.  Fill with Butter Cream Filling and raspberry preserves.

BUTTER CREAM FILLING

In mixer, beat until fluffy: 

-1 cup softened butter

-2 cups powdered sugar

-2 eggs yolks

-2 teaspoons vanilla

Spread on bottom half of split cake.  Spread about 1/2 cup raspberry preserves on top of butter cream and replace cake top.