BIENENSTICH
(Bee Cake)
3 1/2 c. all-purpose flour
1 pkg. active dry yeast
1 c. milk
1/2. c. butter
1/4 c. sugar
1 tsp. salt
1 egg
Almond Topping Syrup (recipe
follows)
Vanilla Creme (recipe follows)
In large mixer bowl, combine 2 cups flour and yeast.
Heat together milk, butter, sugar and salt until warm, stirring
occasionally. Add to dry mixture in bowl; add egg. Beat at
low speed of electric mixer for half a minute, scraping sides
of bowl constantly. Beat 3 minutes at high speed. Stir in
enough remaining flour to make a stiff dough. Place dough in
greased bowl, turning once to grease surface. Cover; let rise
in warm place until doubled, about 1 1/2 hours. Turn out onto
lightly floured surface. Roll out into 2 (13 x 9-inch) rectan-
gles. Carefully lift onto 2 well-greased 13 x 9-inch pans.
Pour over the Almond Topping Syrup. Cover and let rise until
almost doubled, 1 hour. Bake in a 375 degrees oven, 15 to 20 minutes.
Cool, 10 minutes. Split and fill with Vanilla Creme.
Note: Some of the syrup remains on top of the dough,
so, when it bakes, it browns and caramelizes. Also, dough does
not rise a great deal.
Almond Topping Syrup for Bienenstich (Bee Cake):
1 c. sugar
1 c. butter
2 Tbsp. cream
1 1/2 c. sliced almonds
1 tsp. vanilla
Melt sugar in saucepan, stirring constantly until sugar
is dissolved and slightly caramel colored. Stir in butter and
cream and continue cooking until well blended. Remove from
heat; add almonds and vanilla. Pour over dough as directed.
Vanilla Creme for Bienenstich (Bee Cake):
1/2 c. sugar
4 Tbsp. cornstarch
1/4 tsp. salt
2 c. milk
2 eggs, beaten
1 Tbsp. vanilla
In saucepan, combine sugar, cornstarch and salt.
Gradually, stir in milk. Cook and stir over medium heat until
mixture thickens and bubbles, 2 or 3 minutes. Stir large
spoonfuls of hot mixture into beaten eggs. Return to hot
mixture. Heat through, stirring until thickened. Cool and
stir until mixture comes to a boil. Remove from heat and add
vanilla. Cover surface with wax paper. Cool.