Bienenstich IIi (German Bee Sting Cake) Recipe

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Bienenstich IIi (German Bee Sting Cake)
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Ingredients
21
Count
Nutrition
588
Calories
Total time
165
Minutes
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Ingredients:

  • 1 5/8 cups all-purpose flour
  • 2 tbsp white sugar
  • 1 pinch salt
  • 3/4 cup lukewarm milk
  • 3 tbsp butter
  • 3 tbsp butter
  • 1 1/2 tbsp confectioners' sugar
  • 1 tbsp milk
  • 1 tbsp honey
  • 2 cups milk
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 cup cornstarch
  • 1/3 cup white sugar
  • 2 tbsp butter

Directions:

  1. Cake Layer:.
  2. Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pastry Cream Filling:.
  8. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  9. 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.
  10. 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.
  11. 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.
  12. 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).
  13. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
  14. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 588.29 Kcal (2463 kJ)
Calories from fat 301.54 Kcal
% Daily Value*
Total Fat 33.5g 52%
Cholesterol 151.63mg 51%
Sodium 98.17mg 4%
Potassium 381.69mg 8%
Total Carbs 60.49g 20%
Sugars 25.54g 102%
Dietary Fiber 3.13g 13%
Protein 13.37g 27%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 6%
Iron 1.3mg 7%
Calcium 174.8mg 17%
Amount Per 100 g
Calories 262.48 Kcal (1099 kJ)
Calories from fat 134.54 Kcal
% Daily Value*
Total Fat 14.95g 52%
Cholesterol 67.65mg 51%
Sodium 43.8mg 4%
Potassium 170.3mg 8%
Total Carbs 26.99g 20%
Sugars 11.4g 102%
Dietary Fiber 1.4g 13%
Protein 5.96g 27%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 6%
Iron 0.6mg 7%
Calcium 78mg 17%

* 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

  • 13.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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