Bee Sting Cake (Bienenstich) I

Ingridients

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

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

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.