Bee Sting Cake (Bienenstich) II Tasty Recipes

A delicious Recipes is actually wanted by everyone, just because a delicious Recipes may be the beginning of any happy family. Therefore for you personally housewives, create scrumptious, delicious and healthy and balanced dishes. If you're after a Recipes or menu for Bee Sting Cake (Bienenstich) II, you've located it, listed below are available thousands of delicious food selection food, the Bee Sting Cake (Bienenstich) II recipes is among the favorite menus with this blog.

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 five/eight cups all-purpose flour
1 tablespoon active dry yeast
2 tablespoons white sugar
1 pinch salt
three/four cup lukewarm milk
three tablespoons butter
three tablespoons butter
1 1/2 tablespoons confectioners' sugar
1 tablespoon milk
5/8 cup sliced almonds
1 tablespoon honey (optionally available)
1 half of cups milk
1/3 cup cornstarch
1 tablespoon white sugar
1 egg, crushed
1 teaspoon almond extract
1 cup heavy whipping cream
half 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 lightly floured floor. Knead until smooth and elastic, about 15 to twenty mins. Place in a nicely greased bowl, and cowl. Let upward thrust in a warm location for 1 hour, or until doubled.
Punch down the dough. Roll out to a half of inch thickness. Spread right into a greased 8 inch square baking pan. Cover, and let upward thrust for 30 minutes.
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 thoroughly onto the dough. Allow dough to hold to upward thrust for a further half-hour.
Bake at four hundred ranges F (205 degrees C) for 20 to twenty-five minutes, or till crust turns golden brown. Cool completely on a twine rack.
Dissolve cornstarch in a touch milk. Combine 1 half of cups milk, cornstarch, and 1 tablespoon sugar resort the pinnacle of a double boiler. Heat while stirring until thickened, approximately 2 to three minutes. Add in crushed egg, and keep stirring for approximately 2 greater minutes, or until thick. Remove from warmness, and stir in extract. Chill, blanketed, in refrigerator for at the 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 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

Notes :

If this Bee Sting Cake (Bienenstich) II recipe suits your family's flavour, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the visit!