Bienenstich Cake Bee Sting Cale Food

BIENENSTICH (BEE STING CAKE) II

Steps:

• Rich Yeast Dough:.
• 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.
• Note: Only one half will be used for this recipe. Use the second half for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for another time.
• Almond Syrup:.
• 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.
• On a lightly floured surface, roll out one half of the dough into a 13 x 9 rectangle.
• Carefully lift dough onto a well-greased 13 x 9 x 2 pan.
• Spread the dough to fit the bottom of the pan.
• Spread the cooled syrup over the dough.
• Cover with plastic wrap and let rise in a warm area until almost double; about 1 hour.
• Bake in a 375 F oven for 15 - 20 minutes.
• Cool 10 minutes; remove from pan and cool on a rack.
• Vanilla Creme Filling:.
• 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.
• Cut the bread into 3" squares or diamonds.
• Split each piece and fill with the vanilla cream.
• Note: Yeast equilavents are One package = 2 1/4 teaspoons = 1/4 ounce.

BIENENSTICH III (GERMAN BEE STING CAKE)

Steps:

• Cake Layer:.
• Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place 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 let rise for 30 minutes.
• Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
• Pastry Cream Filling:.
• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch and then stir them into the egg until smooth.
• When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs do not curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended.
• Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled (at least one hour).
• Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
• Cut the cooled almond cake into 1 1/2 x 2 inch rectangles. Slice each horizontally into halves. Fill with vanilla pudding mixture, chill, and serve cold.