Bee Sting Cake (Bienenstich) II

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Description

Mmmm!! This German dessert is my boyfriend’s and my favourite!! It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling! MUST TRY!

Ingredients

  • 1 ⅝ cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 2 tablespoons white sugar
  • 1 pinch salt
  • ¾ cup lukewarm milk
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 1 ½ tablespoons confectioners’ sugar
  • 1 tablespoon milk
  • ⅝ cup sliced almonds
  • 1 tablespoon honey (Optional)
  • 1 ½ cups milk
  • ⅓ cup cornstarch
  • 1 tablespoon white sugar
  • 1 egg, beaten
  • 1 teaspoon almond extract
  • 1 cup heavy whipping cream
  • ½ tablespoon cream of tartar

Instructions

  1. Combine flour
  2. yeast
  3. 2 tablespoons sugar
  4. salt
  5. 3/4 cup milk
  6. and 3 tablespoons butter in a large bowl. Turn dough out onto a lightly floured surface. Knead until smooth and elastic
  7. about 15 to 20 minutes. Place in a well-greased bowl; cover and let rise in a warm place for 1 hour
  8. or until doubled.
  9. Punch down dough. Roll out to a 1/2-inch thickness. Spread into a greased 8-inch square baking pan. Cover and let rise for 30 minutes.
  10. Melt 3 tablespoons butter and confectioners’ sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat
  11. and stir in honey. Spread evenly and carefully onto dough. Allow dough to rise for an additional 30 minutes. Meanwhile
  12. preheat the oven to 400 degrees F (200 degrees C).
  13. Bake in the preheated oven for 20 to 25 minutes
  14. or until crust turns golden brown. Cool completely on a wire rack.
  15. Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk
  16. cornstarch
  17. and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened
  18. about 2 to 3 minutes. Add in beaten egg
  19. and keep stirring for about 2 more minutes
  20. or until thick. Remove from heat and stir in extract. Chill
  21. covered
  22. in the refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.
  23. Cut cooled almond bread into 1 1/4×2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill
  24. and serve cold.

Servings: 16

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