Bienenstich (Bee Sting Cake) II Recipe

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Bienenstich (Bee Sting Cake) II
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Ingredients
20
Count
Nutrition
480
Calories
Total time
32
Minutes
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Ingredients:

  • 3 1/2 cups all-purpose flour
  • 2 1/4 tsp active dry yeast (equilavents are posted at the end of the recipe)
  • 1 cup milk
  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 egg
  • 1/4 cup butter
  • 1 cup sugar
  • 1 tbsp milk
  • 1/2 tsp vanilla
  • 1/4 cup sugar
  • 2 tbsp cornstarch
  • 1 dash salt
  • 3/4 cup milk
  • 1/2 tsp vanilla
  • 3/4 cup butter

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 479.67 Kcal (2008 kJ)
Calories from fat 260.5 Kcal
% Daily Value*
Total Fat 28.94g 45%
Cholesterol 89.03mg 30%
Sodium 239.08mg 10%
Potassium 181.89mg 4%
Total Carbs 47.95g 16%
Sugars 17.06g 68%
Dietary Fiber 2.22g 9%
Protein 8.2g 16%
Vitamin C 0.2mg 0%
Vitamin A 0.3mg 9%
Iron 0.8mg 4%
Calcium 83.5mg 8%
Amount Per 100 g
Calories 351.08 Kcal (1470 kJ)
Calories from fat 190.67 Kcal
% Daily Value*
Total Fat 21.19g 45%
Cholesterol 65.16mg 30%
Sodium 174.98mg 10%
Potassium 133.13mg 4%
Total Carbs 35.1g 16%
Sugars 12.49g 68%
Dietary Fiber 1.62g 9%
Protein 6g 16%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 9%
Iron 0.6mg 4%
Calcium 61.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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