Bee Sting Cake
Cook: No Cook Time
A delicious cake that originated in Germany, called "Bienenstich Cake" (Bee Sting Cake).
Vanilla flavored, natural cream, topped with almonds in a praline honey
glazing on a tender yeast-based cake layer, this mouth-watering confection
will have them coming back for more.
The "Bee Sting Cake" is delicious and well worth trying if you've never had the pleasure. It's a cake with a butter-honey-almond topping.
3 cups all-purpose flour
1 envelope active dry yeast
2/3 cup milk
1/3 cup sugar
6 Tbs. butter or margarine
1 large egg
1 cup granulated sugar
9 Tbs. butter or margarine
1 1/4 cup sliced almonds
2 Tbs. milk
1 1/2 cups milk
1 small package Vanilla Pudding and Pie Filling Mix (Jell-O Brand is fine)
Place flour in a large bowl. Mix yeast and sugar into flour. Scald milk, stir in butter or margarine and cool to lukewarm. Pour over flour, add the egg and beat until smooth. Cover and let it rise in a warm place until it doubles in size. Punch down dough and roll into a 10" round circle. Place in a 10" X 3" spring form pan. Cover and let it rise again in a warm place until it doubles in size. Once the cake has doubled, place sugar, butter or margarine and almonds in a saucepan. Cook over medium heat approximately five minutes until butter and sugar have melted. Take if off the heat, add two tablespoons milk and cool to lukewarm. Spread over the top of the cake and bake in a preheated oven at 375 degree F for 30 minutes. Loosen the edge with a knife, take the cake out of the pan and cool. Prepare pudding according to the directions on package using 1 1/2 cup milk. Set aside to cool. Once the cake is cold, cut it horizontally into two layers. Spread the cold pudding in the middle and replace the top layer. Slice cake in wedges. Serve at room temperature. Store in refrigerator.