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| Bee Sting Cake (Bienenstich) II |
"Mmmm!! This German dessert is my boyfriend's and my favored!! It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling! MUST TRY!"
Ingredients :
- 1 5/eight cups all-cause flour
- 1 tablespoon energetic dry yeast
- 2 tablespoons white sugar
- 1 pinch salt
- three/4 cup lukewarm milk
- three tablespoons butter
- 3 tablespoons butter
- 1 half of tablespoons confectioners' sugar
- 1 tablespoon milk
- 5/8 cup sliced almonds
- 1 tablespoon honey (elective)
- 1 half cups milk
- 1/three cup cornstarch
- 1 tablespoon white sugar
- 1 egg, overwhelmed
- 1 teaspoon almond extract
- 1 cup heavy whipping cream
- half tablespoon cream of tartar
Instructions :
| Prep : | Cook : 16M | Ready in : |
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- Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead till easy and elastic, about 15 to twenty mins. Place in a nicely greased bowl, and cover. Let upward thrust in a heat location for 1 hour, or till doubled.
- Punch down the dough. Roll out to a 1/2 inch thickness. Spread right into a greased 8 inch rectangular baking pan. Cover, and permit rise for half-hour.
- Melt three tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to hold to rise for an additional half-hour.
- Bake at 400 ranges F (205 tiers C) for 20 to 25 minutes, or till crust turns golden brown. Cool completely on a wire rack.
- Dissolve cornstarch in a touch milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, approximately 2 to 3 minutes. Add in beaten egg, and preserve stirring for approximately 2 more minutes, or till thick. Remove from warmness, and stir in extract. Chill, blanketed, in fridge for as a minimum 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
- Cut the cooled almond crust bread into 1 1/four x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.
Notes :
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