Bee Sting Cake recipe

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Ingredients

⅔ cup milk
6 tablespoons butter
3 cups all-purpose flour
⅓ cup white sugar
1 (.25 ounce) package active dry yeast
1 egg
1 ¼ cups sliced almonds
1 cup white sugar
9 tablespoons butter
2 tablespoons milk
1 ½ cups milk
1 (3.5 ounce) package instant vanilla pudding mix

Nutrition Info

536.6 calories
carbohydrate: 69.5 g
cholesterol: 68.9 mg
fat: 25.3 g
fiber: 2.4 g
protein: 9.3 g
saturatedFat: 12.4 g
servingSize: -
sodium: 294.9 mg
sugar: 37 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2/3 cup milk in a small saucepan over medium heat until it begins to bubble, 3 to 4 minutes. Remove from heat and stir in 6 tablespoons butter. Cool to lukewarm, about 5 minutes.

  2. Combine flour, 1/3 cup sugar, and yeast in a large bowl. Pour in milk and butter mixture, add egg. Beat with an electric mixer on low speed until dough is smooth. Cover and let rise until doubled in size, about 1 hour.

  3. Punch dough down gently to deflate. Roll out to a 10-inch round on a floured work surface. Place in a 10-inch springform pan. Cover and let rise until doubled, about 30 minutes.

  4. Preheat oven to 375 degrees F (190 degrees C).

  5. Combine almonds, 1 cup sugar, and 9 tablespoons butter in a saucepan over medium heat, cook and stir until butter is melted and sugar is dissolved, about 5 minutes. Remove from heat, add 2 tablespoons milk and cool until lukewarm, about 5 minutes. Spread over the dough in the pan.

  6. Bake in the preheated oven until golden brown, about 30 minutes. Run a knife around the edge of the pan to loosen cake, transfer to a wire rack to cool completely, 30 to 45 minutes.

  7. Combine 1 1/2 cup milk and vanilla pudding mix in a bowl, beat with a whisk until very smooth, about 2 minutes. Chill pudding until set, about 30 minutes.

  8. Slice cake in half lengthwise. Spread pudding over bottom cake layer and cover with top cake layer.

Recipe Yield

1 10-inch cake

Recipe Note

A German-style Boston cream pie, given to me by my son's in-laws in Germany.

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