Now it’s that time again: at the beginning of the pre-Christmas season, people bake a lot. A classic winter cake is bee stings – if you make it like grandma, it will be a real butter cake. A recipe from when it was about flavor and not about cutting calories.
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When I was little, my grandmother who lived in Telto was my grandmother Ingle. Because Albrecht Dürer’s “Praying Hands” was a copper sculpture hanging in the living room and it reminded me of angels. And Rosa-Maria, that was her real name, baked blue. As passed down in my family, very simple, when allowed, full of calories – because it should taste good.
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Born in 1916, my grandmother came from East Prussia near Königsberg, today’s Kaliningrad. And she brought the recipe from there. And everyone was addicted to this simple yet delicious cake. My uncle, my mom, my girlfriend…recipes that I now treasure. Today I will share the recipe of one of them: bee sting a la Grandma Engel.
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Very important: the level of difficulty is not high, even a beginner can manage the cake. No fancy ingredients are needed and the cake is ready in less than 90 minutes.
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The beehive recipe is suitable for those who want to eat gluten-free. All you have to do is change one ingredient. Instead of regular flour, simply use gluten-free flour, which is available in almost every supermarket.
The bee stings Grandma’s angel: the recipe, the ingredients
For the basic ingredients: 150 grams of flour, 1/2 teaspoon of baking powder, 100 grams of sugar, a little salt, two eggs and 125 grams of butter. I deviated a bit from Grandma Engle’s recipe here. She used to take margarine.
Additional ingredients: 200 grams of finely chopped almonds, 200 grams of sugar, 200 grams of butter, 3 tablespoons of milk and a packet of vanilla sugar.
It is better to start by preparing the roof. Because it must be cooled later, meanwhile the base can be stirred together.
The cake is ready in less than 90 minutes
Step 1: For the topping, melt 200 grams of butter in a pan, then add sugar (200 grams) and vanilla sugar and mix. Gradually add 200 grams of almonds and three tablespoons of milk. Bring to a boil and let the mixture cool.
Step 2: For the base flour (150 grams), baking powder (1/2 teaspoon), sugar (100 grams), a little salt, butter (125 grams) and two eggs. Until the butter is completely part of the mass.
Step 3: Grease the spring form pan with margarine to prevent the cake from burning or cake baking later. Then fill the floor with mass and spread it properly. It comes out at the top, which is also distributed evenly.
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Step 4: The springform pan is now placed in a preheated oven at 210°C on the middle shelf. The baking time (45 minutes) is only an estimate. Remove the cake when the crust starts to brown. And the grandmother’s angel cake is ready.