Bee Sting Cake (Bienenstich) II Best Dishes

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Bee Sting Cake (Bienenstich) II

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

Ingredients :

1 5/eight cups all-purpose flour
1 tablespoon energetic dry yeast
2 tablespoons white sugar
1 pinch salt
3/four cup lukewarm milk
three tablespoons butter
3 tablespoons butter
1 half tablespoons confectioners' sugar
1 tablespoon milk
5/8 cup sliced almonds
1 tablespoon honey (non-compulsory)
1 half cups milk
1/3 cup cornstarch
1 tablespoon white sugar
1 egg, crushed
1 teaspoon almond extract
1 cup heavy whipping cream
half of tablespoon cream of tartar

Instructions :

Prep :	Cook : 16M	Ready in :

Combine flour, yeast, 2 tablespoons sugar, salt, three/four cup milk, and three tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until clean and elastic, about 15 to 20 mins. Place in a well greased bowl, and cover. Let rise in a heat vicinity for 1 hour, or until doubled.
Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and allow upward push for 30 minutes.
Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from warmth, and stir in honey. Spread calmly and punctiliously onto the dough. Allow dough to preserve to rise for an additional half-hour.
Bake at 400 ranges F (205 ranges C) for 20 to twenty-five minutes, or until crust turns golden brown. Cool completely on a cord rack.
Dissolve cornstarch in a bit milk. Combine 1 half cups milk, cornstarch, and 1 tablespoon sugar hotel the pinnacle of a double boiler. Heat while stirring till thickened, about 2 to a few minutes. Add in crushed egg, and hold stirring for approximately 2 greater minutes, or till thick. Remove from heat, and stir in extract. Chill, included, in refrigerator 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 every horizontally into halves. Fill with pudding aggregate. Chill, and serve cold.

Notes :

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