Cake:
3 cups cake flour
2/3 cup milk
1/3 cup sugar
1 package active dry yeast
8 tablespoons unsalted butter
1 egg
powdered sugar
Filling:
1 1/2 cups whipped cream or
1 1/2 cups milk +
1 package vanilla pudding
Topping:
2 sticks unsalted butter
1 cup sugar
1 1/3 cups sliced almonds
2 tablespoons milk
Punch down dough and place in a greased 10 inch springform pan. Let rise one more time until the dough doubles in size.
Melt butter in a skillet and add sugar and let simmer for about 5 minutes or until almonds turn golden brown; take off the heat and add the milk. Cook for another 5 minutes. Spread it on top of the dough when it is lukewarm.
Bake in a preheated oven at 375 degrees for about 30 minutes. Take out of the form and cool and cut in two layers. Prepare the Whipped cream (it should be stiff but not dry - it is ready, when you can pull a knife through it and it leaves a clean cut) or you can fill the cake with fresh made pudding, let cool and spread it in between the layers. Sprinkle top with powdered sugar.
As a kid I loved Bienenstich. I think the name "Beesting" comes from the bees who would love to get a chunk of it in the summer, when it was served outdoors of the coffee houses in Germany.
