Bienenstich
I can not take credit at all for either the photo or the recipe as I am posting both here with a link to their original sites.
On this recipe, the true way of making it is not the way Nanny made it. She did not add the cream filling into the cake as the recipe calls for. What we had while growing up was the yeast cake with the honey almond topping. She also did not use slivered almonds but opted to crush her almonds so it resembled a coarse chop. I believe she had made this using walnuts as a substitute as well but when I made it I used the chopped up almonds. I hope you enjoy as much as I did! Happy Baking!
Bienenstich To find recipe click on link
Cake layer
Cake Layer:.
On this recipe, the true way of making it is not the way Nanny made it. She did not add the cream filling into the cake as the recipe calls for. What we had while growing up was the yeast cake with the honey almond topping. She also did not use slivered almonds but opted to crush her almonds so it resembled a coarse chop. I believe she had made this using walnuts as a substitute as well but when I made it I used the chopped up almonds. I hope you enjoy as much as I did! Happy Baking!
Bienenstich To find recipe click on link
Cake layer
- 3 1/4 cups all-purpose flour
- 2 tablespoons active dry yeast
- 4 tablespoons white sugar
- 2 pinches salt
- 1 1/2 cups lukewarm milk
- 6 tablespoons butter
- 6 tablespoons butter
- 3 tablespoons confectioners' sugar
- 2 tablespoons milk
- 1 1/4 cups almonds, sliced
- 2 tablespoons honey
- 4 cups milk
- 1/2 cup white sugar
- 4 egg yolks
- 2 egg
- 1/2 cup cornstarch
- 2/3 cup white sugar
- 4 tablespoons butter
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1 teaspoon cream of tartar
Cake Layer:.
- Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
- Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
- Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
- Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch and then stir them into the egg until smooth.
- When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs do not curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended.
- Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled (at least one hour).
- Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
- Cut the cooled almond cake into 1 1/2 x 2 inch rectangles. Slice each horizontally into halves. Fill with vanilla pudding mixture, chill, and serve cold.