Recipe#11335

Title: Bee Sting Cake 04

From: rebecca didt pge93bks@studserv.uni-leipzig.de 
 Newsgroups: rec.food.recipes 
 Subject: Bienenstich. (German) 
 Date: 19 Jun 1998 10:02:22 -0400 
 Message-ID: <358189FF.DA190B3E@studserv.uni-leipzig.de> 

Quantity makes 20-25 pieces
 Measurements in brackets are UK Imperial, a tablespoon is 15ml.
 For the dough:
 2 tablespoons sunflower oil
 1/2 teaspoon salt
 500g (1lb 4oz) flour
 300ml (1/2 pint) milk or buttermilk
 40g (1 1/2 oz) fresh yeast
 3 tablespoons sugar
 2 teaspoons vanilla sugar or a few drops of essence
 1 egg
 For the topping:
 100g (4oz) butter
 250g (9oz) flaked almonds
 200g (8oz) sugar
 2 teaspoons vanilla sugar or a few drops of essence
 2 tablespoons milk
 For the filling:
 40g (1 1/2 oz) vanilla flavour blancmange powder  *see note below
 450ml (3/4 pint) milk
 1 teaspoon powdered gelatine
 2 tablespoons sugar
 The dough: Put the salt, oil and flour in a bowl. Mix the milk or
 buttermilk with the yeast, sugar, vanilla and the egg and add to the flour
 mixture, kneading well until the dough is smooth - at least 5 minutes.
 Cover and leave in a warm place for about 30 minutes. Line a deep oven
 tray with baking paper, or grease it.  Roll out the dough so it fits the
 tray, pushing it into the corners, and prick it all over with a fork, then
 leave it to rise for 15 minutes. 
 The topping: Melt the butter in a pan then add all the other topping
 ingredients. Bring it to the boil, allow it to cool, then spread it onto
 the uncooked dough. Bake at 200C (400F, gas mark 6) for 30-35 minutes,
 then cool it on a wire rack.  To fill: Make up the blancmange with the
 milk, adding the gelatine and sugar at the end of the cooking time. Cut
 the 'Bienenstich' into two or more pieces (to make it easier!) and
 carefully slice them open. Sandwich the two halves together with the
 cooled vanilla cream and carefully slice into rectangles. 
 * note - I translated this recipe from one of my German books
 ('Backen mit Erfolg' - Baking with Success), and the original
 called for 'pudding powder'. Blancmange is the closest thing I can
 think of. If this filling doesn't appeal to you, you could try
 filling the Bienenstich with a simple vanilla flavour creme
 patissiere - I probably would.
 There is another Bienenstich recipe in the same book.  I have
 included the topping
 directions as an alternative because it sounds more delicious.
 Alternative Topping for Bienenstich
 30g (1 1/2 oz) butter
 225g (8 1/2 oz) sugar
 3 tablespoons honey
 200g (8oz) flaked almonds
 6 tablespoons milk
 Melt the butter then add all the other ingredients, bring to the
 boil then allow to cool, but spread onto the uncooked dough while
 still warm.