Bienenstich (Bee Sting Cake) II
Ready In: 2 hrs 50 mins
Serves: 12
Ingredients
Rich Yeast Dough
- 3 1⁄2 cups all-purpose flour
- 2 1⁄4 teaspoons active dry yeast (equilavents are posted at the end of the recipe)
- 1 cup milk
- 1⁄2 cup butter
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 egg
Almond Syrup
- 1⁄4 cup butter
- 1 cup sugar
- 1 tablespoon milk
- 1 teaspoon lemon juice
- 3⁄4 cup sliced blanched almond
- 1⁄2 teaspoon vanilla
Vanilla Creme Filling
- 1⁄4 cup sugar
- 2 tablespoons cornstarch
- 1 dash salt
- 3⁄4 cup milk
- 1 beaten egg
- 1⁄2 teaspoon vanilla
- 3⁄4 cup butter
Directions
- Rich Yeast Dough:
- In large mixer bowl, combine 2 cups of the flour and the yeast.
- Heat together milk, butter, sugar and salt just until warm (115-120 deg F), stirring occasionally to melt butter.
- Add to dry mixture in mixer bowl; add egg.
- Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
- By hand, stir in enough of the remaining flour to make a stiff dough.
- Place dough in a greased bowl, turning once to grease surface.
- Cover; let rise in warm place until double, about 1-1/2 hours.
- Turn out on lightly floured surface.
- Divide in half and form each part into a ball.
- Note: Only one half will be used for this recipe. Use the second half for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for another time.
- Almond Syrup:
- While Rich Yeast Dough is rising for the first time, prepare Almond Syrup.
- In saucepan, melt the butter, add the sugar, the milk, and the lemon juice; bring to boiling, stirring constantly.
- Remove from heat; stir in almonds and vanilla.
- Set aside to cool.
- On a lightly floured surface, roll out one half of the dough into a 13 x 9 rectangle.
- Carefully lift dough onto a well-greased 13 x 9 x 2 pan.
- Spread the dough to fit the bottom of the pan.
- Spread the cooled syrup over the dough.
- Cover with plastic wrap and let rise in a warm area until almost double; about 1 hour.
- Bake in a 375 F oven for 15 – 20 minutes.
- Cool 10 minutes; remove from pan and cool on a rack.
- Vanilla Creme Filling:
- In saucepan, combine the sugar, cornstarch, and salt.
- Gradually add the milk.
- Cook and stir over medium heat until mixture thickens and bubbles, cook and stir 2-3 minutes more.
- Stir a moderate amount of hot mixture into beaten egg; return to hot mixture.
- Cook and stir just until mixture boils. Remove from heat.
- Stir in vanilla.
- Cover surface of pudding with waxed paper; cool.
- Cream butter.
- Remove the waxed paper from pudding and gradually beat cooled pudding into butter.
- Chill at least 30 minutes.
- Cut the bread into 3” squares or diamonds.
- Split each piece and fill with the vanilla cream.
- Note: Yeast equilavents are One package = 2 1/4 teaspoons = 1/4 ounce.
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