Recipe

Bienenstich (bee Sting Cake) Ii Recipe

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Ingredients

3 1/2 c all-purpose flour .
1 tsp lemon juice .
1/2 c butter .
1 c milk .
1/4 c sugar .
1/4 c sugar .
1 tsp salt .
1/4 c butter .
1 tbsp milk .
2 1/4 tsps active dry yeast (equilavents are posted at the end of the recipe) .
1 c sugar .
1/2 tsp vanilla .
Rich Yeast Dough .
Vanilla Creme Filling .
1/2 tsp vanilla .
1 dash salt .
3/4 c sliced blanched almonds .
3/4 c butter .
3/4 c milk .
2 tbsps cornstarch .
Almond Syrup .
1 egg .
1 beaten egg

Directions

Step #1 Rich Yeast Dough:.
Step #2 In large mixer bowl, mix 2 c of the flour & the yeast.
Step #3 Heat together milk, sugar & salt just until warm (115-120 deg F), butter, stirring every once in awhile to melt butter.
Step #4 Add to dry mixture in mixer bowl; add egg.
Step #5 Beat at lowish speed of electric mixer for 30 seconds, scraping sides of bowl constantly.
Step #6 Beat 3 mins at high speed.
Step #7 By hand, stir in the enough of the remaining flour to make a stiff dough.
Step #8 Place dough in a greased bowl, turning once to grease surface.
Step #9 Cover up; let rise in warm place until double, about 1-1/2 hrs.
Step #10 Turn out on lightly floured surface.
Step #11 Divide in half & form each part into a ball.
Step #12 Note: Only one half will be used for this recipe.
Step #13 Use the second half for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended.
Step #14 Or freeze for another time.
Step #15 Almond Syrup:.
Step #16 While Rich Yeast Dough is rising for the first time, prepare Almond Syrup.
Step #17 In saucepan, melt the butter, add the sugar, & the lemon juice; bring to boiling, the milk, stirring constantly.
Step #18 Remove from heat; stir in the almonds & vanilla.
Step #19 Set aside to cool.
Step #20 On a lightly floured surface, roll out one half of the dough into a 13 x 9 rectangle.
Step #21 Carefully lift dough onto a well-greased 13 x 9 x 2 pan.
Step #22 Spread the dough to fit the bottom of the pan.
Step #23 Spread the cooled syrup over the dough.
Step #24 Cover up with plastic wrap & let rise in a warm area until almost double; about 1 hr.
Step #25 Bake in a 375 F oven for 15 – 20 mins.
Step #26 Cool 10 mins; remove this from pan & cool on a rack.
Step #27 Vanilla Creme Filling:.
Step #28 In saucepan, mix the sugar, cornstarch, & salt.
Step #29 Gradually add the milk.
Step #30 Cook & stir over med-heat/flame until mixture thickens & bubbles, cook & stir 2-3 mins more.
Step #31 Stir a moderate amount of hot mixture into beaten egg; return to hot mixture.
Step #32 Cook & stir just until mixture boils.
Step #33 Remove from heat.
Step #34 Stir in vanilla.
Step #35 Cover up surface of pudding with waxed paper; cool.
Step #36 Cream butter.
Step #37 Remove the waxed paper from pudding & slowly beat cooled pudding into butter.
Step #38 Chill at least 30 mins.
Step #39 Cut the bread into 3” squares or diamonds.
Step #40 Split each piece & fill with the vanilla cream.
Step #41 Note: Yeast equilavents are One package = 2 1/4 tsps = 1/4 oz.
Enjoy the Bienenstich (Bee Sting Cake) II recipe

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Bienenstich (bee Sting Cake) Ii Recipe

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