Bee Sting Cake (Bienenstich) Tarifi

Malzemeler

• 1.625 cups all-purpose flour1 tablespoon active dry yeast2 tablespoons white sugar1 pinch salt0.75 cup lukewarm milk3 tablespoons butter3 tablespoons butter1.5 tablespoons confectioners' sugar1 tablespoon milk0.625 cup sliced almonds1 tablespoon honey1.5 cups milk0.33329999446869 cup cornstarch1 tablespoon white sugar1 egg, beaten1 teaspoon almond extract1 cup heavy whipping cream0.5 tablespoon cream of tartar

Hazırlanışı

1. Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter in a large bowl. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well-greased bowl; cover and let rise in a warm place for 1 hour, or until doubled.
2. Punch down 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.
3. Melt 3 tablespoons butter and confectioners' sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto dough. Allow dough to rise for an additional 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. Bake in the preheated oven for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
5. Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat and stir in extract. Chill, covered, in the refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.
6. Cut cooled almond bread into 1 1/4x2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

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