Jul 272012

Bee-Sting Cake

2-1/4 cups all-purpose flour
1/2 cup lukewarm milk
3 tablespoons granulated sugar
2 teaspoons yeast
4 tablespoons butter, room temperature
1 egg, room temperature
a pinch of salt

6 tablespoons butter
1/3 cup granulated sugar
3/4 cup slivered almonds
pinch of cinnamon
1 teaspoon vanilla
3 tablespoons heavy whipping cream

3 egg yolks
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
1 tablespoon cornstarch
1 cup milk
6 tablespoons butter

Dough: Sift flour into a large bowl and make a hole in the center.
Pour half of the milk into the hole.
Add the sugar and yeast.
Sprinkle some of the flour over the yeast.
After the yeast begins to foam 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. (If using an electric mixer with a dough hook 2-4 minutes is sufficient.)
Cover the dough with a kitchen towel and let rest for 1 to 2 hours or until doubled in size.
Make the topping: Melt butter.
Add sugar.
Add almonds, cinnamon, vanilla, and cream.
Stirring constantly, keep over the heat until this mixture becomes soft and spreadable. Do not brown.
Shape as dough as desired.
Let rise another 15 minutes.
Preheat oven to 350F.
Spread dough with almond topping.
Bake 35 to 45 minutes.
To make filling: beat yolks with sugar and vanilla in a heavy saucepan until the yolks are frothy and the sugar has dissolved.
Add the cornstarch and milk, 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 cooled custard.
Slice the cooled cake in half and spread with the filling.
Return the top of the cake.
Keep cake refrigerated until serving time.

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 July 27, 2012  Posted by at 11:03 am Desserts