Bee Sting(Bienenstich)

* Exported from MasterCook *

BEE STING (BIENENSTICH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
3 c Flour
1 pk Active Dry Yeast
2/3 c Milk
1/3 c Sugar
6 tb Butter OR Margarine
1 Egg
-----TOPPONG-----
1 c Sugar
9 tb Butter OR Margarine
1 1/4 c Almonds -- (sliced)
2 tb Milk
-----FILLING-----
1 1/2 c Milk
1 pk Vanilla Pudding -- (3 5/8 oz)

Place flour in a large bowl. Add yeast and sugar.
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. Place in a 10" X 3" springform 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!~F
for 30 minutes. Loosen the edge with a knife, take the
cake out of the pan and cool. Prepare pudding
according to the package's directions using 1 1/2 cup
milk. Set aside to cool. Once the cake is cold, cut it
into two layers. Spread the cold pudding in the middle
and replace the top layer. Serve. Makes one 10" X 3"
cake.



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