Bienenstich (Bee Sting Cake) II

READY IN: 2hrs 50mins




  • 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.