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Archive for the ‘Munchie Monday’ Category

Bienerstich (German Honey Bee Sting Cake)–A little complicated but worth the work.

1 5/8 cup flour
1 Tbsp active dry yeast
2 Tbsp granulated sugar
pinch of salt
3/4 cup lukewarm milk
3 Tbsp butter

Combine flour, sugar, yeast, salt, lukewarm milk, and butter. Turn out dough onto lightly floured board, Knead until smooth and elastic (about 15 to 20 minutes). Place in a well-greased bowl and cover. Place in warm place to rise for 1 hour or until doubled in size.
Punch down dough. Rol out to 1/2 inch thickness. Spread in greased 8 inch round pan. Cover and let rise 30 minutes in warm place.

3 Tbsp butter
1 1/2 Tbsp confectioner’s sugar
5/6 cup sliced almonds
1 Tbsp honey

Melt butter and sugar in saucepan. Add almonds and milk. Remove from heat and stir in honey, Spread evenly and carefully over the dough. Cover and allow the dough to rise 30 minutes more.
Preheat oven to 400°F. Bake dough for 20-25 minutes or until crust is golden brown. Cool completely on wire rack.

1 1/2 cup milk
1/3 cup cornstarch
1 Tbsp granulated sugar
1 large egg, beaten
1 tsp almond extract

Dissolve the cornstarch in some of the milk. Combine the rest of the milk, sugar, cornstarch and milk in a double boiler.Heat while stirring about 2 or 3 minutes or until thickened. Add beaten egg and stir for 2 minutes until thickened,

Remove from heat and stir in almond extract. Chill, covered, in refrigerator for 1 hour.

1 cup heavy whipping cream
1/2 tsp cream of tartar.

Beat cream and cream of tartar until stiff. Fold into chilled pudding mixture.

Cut the cooked almond crust bread in half horizontally. Fill with pudding/cream mixture. Chill, serve cold.

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