Bee Sting Cake (bienenstich) I

Ingredients

• Servings: 2
• 2 (.25 ounce) packages active dry yeast
• 1/4 cup warm water
• 3/4 cup unsalted butter, softened
• 3/4 cup white sugar
• 2 eggs, room temperature
• 3 egg yolks
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 2 teaspoons vanilla extract
• 1/2 cup sour cream, room temperature
• 4 cups all-purpose flour
• 2 tablespoons unsalted butter, melted
• 2/3 cup packed light brown sugar
• 6 tablespoons unsalted butter
• 3/8 cup heavy whipping cream
• 3/8 cup honey
• 1/4 cup lemon juice
• 5/8 cup sliced almonds
• 2 cups pastry cream

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• combine the yeast, and the warm water; set aside to proof for 5 minutes.
• cream 3/4 cup butter and sugar until light. beat in the eggs and yolks one at a time. add the vanilla, milk, sour cream, and yeast. beat until smooth. add the flour a little at a time to form a soft dough. add all of the flour, and continue to beat until elastic, about 8 minutes. place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. can be placed in the refrigerator overnight instead.
• beat down the dough, and divide into two pieces. place each in a buttered 9 inch square pan. brush the top of each with 1 tablespoon of the melted butter. cover and let rise until doubled.
• for the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. bring to a boil, and stir until the sugar dissolves. boil for 30 seconds. remove from heat; add the lemon juice and almonds. let cool slightly. drizzle the warm glaze, not hot, over each of the cakes.
• bake at 375 degrees f (190 degrees c) for 30 minutes, or until the nuts are golden. cool on a rack.
• split the cakes lengthwise using a serrated knife, and fill with the pastry cream. sandwich cakes back together and serve.