Bee Sting Cake (Bienenstich) II Best Family Recipes

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Bee Sting Cake (Bienenstich) II

"Mmmm!! This German dessert is my boyfriend's and my favorite!! It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling! MUST TRY!"

Ingredients :

  • 1 5/8 cups all-purpose flour
  • 1 tablespoon energetic dry yeast
  • 2 tablespoons white sugar
  • 1 pinch salt
  • 3/four cup lukewarm milk
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 1 half tablespoons confectioners' sugar
  • 1 tablespoon milk
  • five/eight cup sliced almonds
  • 1 tablespoon honey (non-compulsory)
  • 1 half cups milk
  • 1/3 cup cornstarch
  • 1 tablespoon white sugar
  • 1 egg, crushed
  • 1 teaspoon almond extract
  • 1 cup heavy whipping cream
  • half of tablespoon cream of tartar

Instructions :

Prep : Cook : 16M Ready in :
  • Combine flour, yeast, 2 tablespoons sugar, salt, 3/four cup milk, and three tablespoons butter or margarine. Turn dough out onto a gently floured surface. Knead till smooth and elastic, about 15 to twenty mins. Place in a properly greased bowl, and cover. Let upward thrust in a warm place for 1 hour, or until doubled.
  • Punch down the dough. Roll out to a half of inch thickness. Spread into a greased 8 inch rectangular baking pan. Cover, and allow rise for half-hour.
  • Melt three tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from warmness, and stir in honey. Spread flippantly and carefully onto the dough. Allow dough to keep to rise for an extra 30 minutes.
  • Bake at four hundred tiers F (205 stages C) for 20 to twenty-five minutes, or till crust turns golden brown. Cool absolutely on a twine rack.
  • Dissolve cornstarch in a touch milk. Combine 1 half of cups milk, cornstarch, and 1 tablespoon sugar lodge the pinnacle of a double boiler. Heat at the same time as stirring till thickened, approximately 2 to a few minutes. Add in crushed egg, and hold stirring for about 2 greater minutes, or until thick. Remove from warmth, and stir in extract. Chill, blanketed, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar till stiff. Fold into the chilled pudding.
  • Cut the cooled almond crust bread into 1 1/four x 2 inch rectangles. Slice every horizontally into halves. Fill with pudding aggregate. Chill, and serve cold.

Notes :

A standardized recipe refers to a particular standard-of-use of particular metrics in cooking - Standard dimensions, time, temperature, amount, etc.. Abiding by this rule creates uniformity in kitchen produce, whether it is tangible or intangible.If this Bee Sting Cake (Bienenstich) II recipe complements your family's preference, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the check out!If this Bee Sting Cake (Bienenstich) II recipe suits your family's flavor, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the check out!

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