Recipe#11334

Title: Bee Sting Cake 03

rec.food.recipes archive

Yield: 1 servings
 1 1/8 lb flour
 1 oz yeast
 1 teaspoon sugar
 1 2/3 c milk
 1/3 lb sugar
 pinch salt
 egg
 1/3 lb butter
 7 oz sugar
 1 pk vanille sugar
 2 tb milk
 1/3 lb almonds, sliced
 2 tb lemon juice
 1 pk vanille pudding
 2 1/8 c milk
 pinch salt
 3 tb sugar
 1/3 lb butter
 Put flour into bowl, make a well in the middle, add yeast in small
 pieces, add the 1 T of sugar and the tepid milk. Use a spoon the
 make a small dough in the well. Now add the rest of the flour from
 the sides, cut margarine into small pieces and add to the rim of
 the mixture. Add sugar and salt, then knead into a smooth and dry
 dough. Grease cookie sheet with margarine and roll out the dough.
 Cover and let rest for 20 min.
 For the Topping: Combine butter, sugar, vanilla sugar, milk, almonds
 and lemon juice. Stir together in a pot and heat for 5 min. Let
 cool slighthly and add to rised dough.
 Bake for 35 min at 375. After baking take the cake from the
 cookiesheet and cool. Cut into 5-7 long rows then into 3" pieces.
 You should have about 40 pieces. Now cut each piece across in the
 middle for the filling.
 For the Filling: combine the vanille pudding with some cold milk.
 Cook remaining milk with salt and sugar. Take from stove and add
 vanille pudding. Now heat until it cooks then take from stove let
 cool and still stir some. Whip Butter and add pudding one spoon at
 the time. Now top the lower dough piece with the filling and put
 the top piece on. Keep cool until serving.