Bee Sting Cake (Bienenstich) II Recipe

Combine flour yeast 2 tablespoons sugar salt 3/4 cup milk and 3 tablespoons butter or margarine. 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.

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.

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.

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.

Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk cornstarch and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened about 2 to 3 minutes. Add in beaten egg and keep stirring for about 2 more minutes or until thick. Remove from heat and stir in extract. Chill covered in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.

Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill and serve cold.