Bee-Sting Cake
cake
2-1/4 cups flour
1/2 cup lukewarm milk
3 tablespoons granulated sugar
2 teaspoons yeast
4 tablespoons butter, room temperature
1 egg, room temperature
salt
topping
6 tablespoons butter
1/3 cup granulated sugar
3/4 cup slivered almonds
pinch of cinnamon
3 tablespoons light whipping cream
filling
3 egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon cornstarch
1 cup milk
6 tablespoons butter
Sift flour into a large bowl and make a well in the center.
Into the well pour one half the milk; add in the sugar and
sprinkle the yeast over the top. Sprinkle some of the flour
over the yeast. After the yeast begins to foam (15 to 20
minutes) add the butter, eggs, and salt and slowly work in the
remaining milk to make an elastic dough.
Knead the dough for 15 minutes by hand. It should not stick to
the table or bowl anymore. (Kneading time with the dough hooks
of an electrical kitchen helper is only 2 to 4 minutes.) Cover
the dough with a clean kitchen towel and let rest for 1 to 2
hours. During this time it should rise and double in bulk.
Shape as desired and/or put in a form.
Let rise another 15 minutes and bake in a preheated oven at
about 350°F for 35 to 45 minutes. To make the almond topping,
start by melting the butter in a skillet over moderate heat;
add the
sugar, stir well, then add the slivered almonds, cinnamon, and
milk.
Stirring constantly, keep over the heat until this mixture
becomes soft and spreadable--but the butter and sugar should
not be allowed to brown.
Preheat the oven to 350°F. Grease a 10" springform pan. Place
the dough in the pan and press flat. Allow the almond topping
mixture to cool off, then spread evenly over the dough. Bake
for about 45 minutes, or until golden brown. To make the
custard filling, beat the yolks with sugar and vanilla extract
in a heavy saucepan until the yolks are frothy and the sugar
has entirely dissolved. Add the cornstarch and milk, and,
while stirring constantly, heat until just about to boil.
Remove from the heat and allow to cool, stirring vigorously
for brief intervals. Whisk the butter until frothy and whisk
into the custard filling mixture when it has had a chance to
cool. When the torte has cooled, cut in half horizontally so
you can spread the custard filling onto the bottom layer.
Cover again with the upper almond crusted layer
