bee sting cake (bienenstich) ii

Ingredients

• Servings: 16
• 1 5/8 cups all-purpose flour
• 1 tablespoon active dry yeast
• 2 tablespoons white 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 sliced almonds
• 1 tablespoon honey (optional)
• 1 1/2 cups milk
• 1/3 cup cornstarch
• 1 tablespoon white sugar
• 1 egg, beaten
• 1 teaspoon almond extract
• 1 cup heavy whipping cream
• 1/2 tablespoon cream of tartar

Recipe

• combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. turn dough out 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 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.
• dissolve cornstarch in a little milk. combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn 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 refrigerator for at least 1 hour. beat the whipping cream with the cream of tartar until stiff. fold into the chilled pudding.
• cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. slice each horizontally into halves. fill with pudding mixture. chill, and serve cold.