BEE STING CAKE (BIENENSTICH) II
Mmmm!! This German dessert is my boyfriend's and my favourite!! It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling! MUST TRY!
Provided by Carol Chung
Categories World Cuisine Recipes European German
Yield 16
Number Of Ingredients 18
Steps:
- Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. 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.
- 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.
Nutrition Facts : Calories 226 calories, Carbohydrate 20.2 g, Cholesterol 46.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 7 g, Sodium 56.3 mg, Sugar 6.2 g
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Betty Wurzauf
[email protected]This cake was a bit dry for my taste. I think I would add more moisture to the batter next time.
Mohammad Sabbir All Ifnan
[email protected]This cake is so delicious! The almond flavor is amazing, and the custard filling is the perfect complement.
Azka Khan
[email protected]I've never made a bee sting cake before, but this recipe made it easy. The instructions were clear and concise, and the cake turned out perfectly.
Maria Enriquez
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort. It's a showstopper that will impress your guests.
Panjali Sah
[email protected]I'm not a big fan of custard, but I really enjoyed the custard filling in this cake. It was light and fluffy, and it paired perfectly with the cake.
Waseem tahir Khattak
[email protected]This cake is so good! I love the combination of flavors and textures. It's definitely a keeper.
Small Singer Noyon
[email protected]I had a hard time finding some of the ingredients for this recipe, but I was able to substitute them with other things. The cake still turned out great!
Maryam Sheikh
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference. Overall, it was a good recipe and I would recommend it to others.
Erica Jovanelly
[email protected]I love the simplicity of this recipe. It only uses a few ingredients, but the end result is a cake that is both delicious and visually appealing.
Arafat Hasan
[email protected]This cake was a bit more challenging to make than I expected, but it was totally worth it. The end result was a beautiful and delicious cake that everyone loved.
Prakash Majakoti
[email protected]I've made this cake several times now, and it always turns out perfect. It's a great recipe for a special occasion or just as a treat for the family.
Luis Morales
[email protected]This cake was a huge hit at my dinner party! Everyone loved the combination of sweet and sour, and the custard filling was divine. I will definitely be making this again.