Bienenstich Iii (german Bee Sting Cake)

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• 1 5/8 cups all-purpose flour
• 1 tablespoon active dry yeast
• 2 tablespoons sugar
• 1 pinch salt
• 3/4 cup lukewarm milk
• 3 tablespoons butter
• 3 tablespoons butter
• 1 1/2 tablespoons confectioners' sugar
• 1 tablespoon milk
• 5/8 cup almonds, sliced
• 1 tablespoon honey
• 2 cups milk
• 1/4 cup sugar
• 2 egg yolks
• 1 egg
• 1/4 cup cornstarch
• 1/3 cup sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1/2 teaspoon cream of tartar

Recipe

• 1 cake layer:.
• 2 combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 pastry cream filling:.
• 8 in a heavy saucepan, stir together the milk and 1/4 cup of sugar. bring to a boil over medium heat.
• 9 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.
• 10 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.
• 11 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.
• 12 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).
• 13 beat the whipping cream with the cream of tartar until stiff. fold into the chilled pudding.
• 14 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.