Bee Sting (Bienenstich) Recipe

• 3 c. Flour
• 1 pkt Active dry yeast
• 2/3 c. Lowfat milk
• 1/3 c. Sugar
• 6 Tbsp. Butter or possibly margarine
• 1 x Egg
• 1 c. Sugar
• 9 Tbsp. Butter or possibly margarine
• 1 1/4 c. Almonds, (sliced)
• 2 Tbsp. Lowfat milk
• 1 1/2 c. Lowfat milk
• 1 pkt Vanilla pudding, (3 5/8 ounce)

1. Place flour in a large bowl.
2. Add in yeast and sugar.
3. Scald lowfat milk, stir in butter or possibly margarine and cold to lukewarm.
4. Pour over flour, add in the egg and beat till smooth.
5. Cover and let it rise in a hot place till it doubles in size.
6. Punch down dough and roll into a 10" round.
7. Place in a 10" X 3" springform pan.
8. Cover and let it rise again in a hot place till it doubles in size.
9. Once the cake has doubled, place sugar, butter or possibly margarine and almonds in a saucepan.
10. Cook over medium heat approximately five min till butter and sugar have melted.
11. Take if off the heat, add in two Tbsp.
12. lowfat milk and cold to lukewarm.
13. Spread over the top of the cake and bake in a preheated oven at 375!F for 30 min.
14. Loosen the edge with a knife, take the cake out of the pan and cold.
15. Prepare pudding according to the package's directions using 1 1/2 c. lowfat milk.
16. Set aside to cold.
17. Once the cake is cool, cut it into two layers.
18. Spread the cool pudding in the middle and replace the top layer.
19. Serve.
20. Makes one 10" X 3" cake.

flour, yeast, milk, sugar, butter, egg, sugar, butter, almonds, milk, milk, vanilla pudding

Taken from cookeatshare.com/recipes/bee-sting-bienenstich-81384 (may not work)