Bienenstich Bee Sting Cake Ii Recipes

Steps:

• Rich Yeast Dough:.
• In large mixer bowl, combine 2 cups of the flour and the yeast.
• Heat together milk, butter, sugar and salt just until warm (115-120 deg F), stirring occasionally to melt butter.
• Add to dry mixture in mixer bowl; add egg.
• Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
• By hand, stir in enough of the remaining flour to make a stiff dough.
• Place dough in a greased bowl, turning once to grease surface.
• Cover; let rise in warm place until double, about 1-1/2 hours.
• Turn out on lightly floured surface.
• Divide in half and form each part into a ball.
• Note: Only one half will be used for this recipe. Use the second half for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for another time.
• Almond Syrup:.
• While Rich Yeast Dough is rising for the first time, prepare Almond Syrup.
• In saucepan, melt the butter, add the sugar, the milk, and the lemon juice; bring to boiling, stirring constantly.
• Remove from heat; stir in almonds and vanilla.
• Set aside to cool.
• On a lightly floured surface, roll out one half of the dough into a 13 x 9 rectangle.
• Carefully lift dough onto a well-greased 13 x 9 x 2 pan.
• Spread the dough to fit the bottom of the pan.
• Spread the cooled syrup over the dough.
• Cover with plastic wrap and let rise in a warm area until almost double; about 1 hour.
• Bake in a 375 F oven for 15 - 20 minutes.
• Cool 10 minutes; remove from pan and cool on a rack.
• Vanilla Creme Filling:.
• In saucepan, combine the sugar, cornstarch, and salt.
• Gradually add the milk.
• Cook and stir over medium heat until mixture thickens and bubbles, cook and stir 2-3 minutes more.
• Stir a moderate amount of hot mixture into beaten egg; return to hot mixture.
• Cook and stir just until mixture boils. Remove from heat.
• Stir in vanilla.
• Cover surface of pudding with waxed paper; cool.
• Cream butter.
• Remove the waxed paper from pudding and gradually beat cooled pudding into butter.
• Chill at least 30 minutes.
• Cut the bread into 3" squares or diamonds.
• Split each piece and fill with the vanilla cream.
• Note: Yeast equilavents are One package = 2 1/4 teaspoons = 1/4 ounce.

Steps:

• For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.

Steps:

• Preheat oven to 350°F.
• ALMOND SYRUP: In a small pan, combine all ingredients over medium-high heat. Stir until mixture reaches a rolling boil. Remove pan from heat.
• DOUGH: In a mixing bowl, stir together dry ingredients (flour,sugar, baking powder, and salt).
• Cut butter into pieces and, with a pastry blender or 2 knives, cut into flour mixture until mixture is very crumbly and no large particles remain. Add egg and mix with a fork until dough holds together.
• Press dough evenly over bottom of an ungreased 10x15-inch rimmed baking pan. Pour almond syrup over dough, spreading evenly.
• Bake in a 350°F oven for 20 to 25 minutes or until topping is deep golden. Let cool in pan on a rack.
• Cut into 2-inch squares; for smaller cookies, cut each square diagonally into 2 triangles. (Note: yield is based on number of cookies, not triangles.) Store airtight.

Steps:

• Cake Layer:.
• Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.
• 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.
• Pastry Cream Filling:.
• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch and then stir them into the egg until smooth.
• When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs do not curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended.
• Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled (at least one hour).
• Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
• Cut the cooled almond cake into 1 1/2 x 2 inch rectangles. Slice each horizontally into halves. Fill with vanilla pudding mixture, chill, and serve cold.

Steps:

• Topping:.
• Melt the butter in a saucepan over low heat. Stir in the honey, cream and sugar. Let the mixture boil for 5 minutes then add the almonds and vanilla. Set aside and allow to cool.
• Cake:.
• Mix the whipping cream and sugar until smooth, then add the eggs one at a time and beat well. Add the flour, vanilla and baking powder. Pour into two greased and floured jelly roll pans. Bake at 350°F for 20 minutes.
• Spread the topping on the partially cooked top layer of the cake and allow to bake for another 15-20 minutes until golden brown. Make the vanilla pudding mix according to the package. Allow the cake to cool before assembling the final product.

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.

Steps:

• 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.
• 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.
• 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).
• Bake in the preheated oven 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 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.
• Cut cooled almond bread into 1 1/4x2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

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.