Bee Sting Cake (Bienenstich) I Recipe

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.