Recipe#11333

Title: Bee Sting Cake 02

From: Pattie and Drew Fulton fulton@emi.net 
 Newsgroups: rec.food.recipes 
 Subject: Bienenstich (Bee Sting Cake) 
 Date: 12 Mar 1997 23:00:17 -0700 
 Message-ID: <3326157F.A9B@emi.net> 

1/2 recipe Rich Yeast Dough
 Almond Syrup
 Vanilla Creme Filling
 Rich Yeast Dough
 3-1/2 cup all-purpose flour
 1 pkg active dry yeast
 1 cup milk
 1/2 cup butter or margarine
 1/4 cup sugar
 1 tsp salt
 1 egg
 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.  Use half the
 dough for Bienenstich and other half for Zimt Nusskuchen (Cinnamon Nut
 Cake--sorry, I've lost this part of the recipe).
 Almond Syrup
 1/4 cup butter
 1 cup sugar
 1 tbsp milk
 1 tsp lemon juice
 3/4 cup blanched sliced almonds
 1/2 tsp vanilla
 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. 
 Vanilla Creme Filling
 1/4 cup sugar
 2 tbsp cornstarch
 dash salt
 3/4 cup milk
 1 beaten egg
 1/2 tsp vanilla
 3/4 cup butter
 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.
 Assembly
 On lightly floured surface, roll out the half recipe of Rich Yeast 
 Dough to a 13x9 inch rectangle.  Carefully lift dough into a
 well-greased 13x9x2 inch baking pan.  Pat out to fit bottom of pan. 
 Spread cooled Almond Syrup over dough.  Cover; let rise in warm place
 until almost double, about 1 hour.  Bake in 375 deg F oven, 15-20
 minutes.  Almond Syrup should look caramelized and liquid, not crumbly.
 Cool 10 minutes; remove from pan.  Cool on rack.  Cut bread into 3-inch
 squares.  Split each piece of bread horizontally and fill with some
 Vanilla Creme Filling.  Makes 12 servings.