German: Bee Sting Cake 04 by Recipe Cottage

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	Bee Sting Cake 04

		Bienenstich German cream filled yeast dough cakes with a crunchy nut topping. Quantity makes 20-25 pieces Measurements in brackets are UK Imperial, a tablespoon is 15ml. 2 tablespoons sunflower oil 1/2 teaspoon salt 500g (1lb 4oz) flour 300ml (1/2 pint) milk or buttermilk 40g (1 1/2 oz) fresh yeast 3 tablespoons sugar 2 teaspoons vanilla sugar or a few drops of essence 1 egg 100g (4oz) butter 250g (9oz) flaked almonds 200g (8oz) sugar 2 teaspoons vanilla sugar or a few drops of essence 2 tablespoons milk 40g (1 1/2 oz) vanilla flavour blancmange powder 450ml (3/4 pint) milk 1 teaspoon powdered gelatine 2 tablespoons sugar Put the salt, oil and flour in a bowl. Mix the milk or buttermilk with the yeast, sugar, vanilla and the egg and add to the flour mixture, kneading well until the dough is smooth - at least 5 minutes. Cover and leave in a warm place for about 30 minutes. Line a deep oven tray with baking paper, or grease it. Roll out the dough so it fits the tray, pushing it into the corners, and prick it all over with a fork, then leave it to rise for 15 minutes. Melt the butter in a pan then add all the other topping ingredients. Bring it to the boil, allow it to cool, then spread it onto the uncooked dough. Bake at 200C (400F, gas mark 6) for 30-35 minutes, then cool it on a wire rack. To fill: Make up the blancmange with the milk, adding the gelatine and sugar at the end of the cooking time. Cut the 'Bienenstich' into two or more pieces (to make it easier!) and carefully slice them open. Sandwich the two halves together with the cooled vanilla cream and carefully slice into rectangles. Note - I translated this recipe from one of my German books and the original called for 'pudding powder'. Blancmange is the closest thing I can think of. If this filling doesn't appeal to you, you could try filling the Bienenstich with a simple vanilla flavour creme patissiere - I probably would. There is another Bienenstich recipe in the same book. I have included the topping directions as an alternative because it sounds more delicious. Alternative Topping for Bienenstich 30g (1 1/2 oz) butter 225g (8 1/2 oz) sugar 3 tablespoons honey 200g (8oz) flaked almonds 6 tablespoons milk Melt the butter then add all the other ingredients, bring to the boil then allow to cool, but spread onto the uncooked dough while still warm.