Title: Bee sting (bienenstich)
 Categories: Cakes, German
      Yield: 1 Servings
 
MMMMM----------------------------CAKE---------------------------------
      3 c  Flour
      1 pk Active Dry Yeast
    2/3 c  Milk
    1/3 c  Sugar
      6 tb Butter OR Margarine
      1    Egg

MMMMM--------------------------TOPPONG-------------------------------
      1 c  Sugar
      9 tb Butter OR Margarine
  1 1/4 c  Almonds; (sliced)
      2 tb Milk

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Milk
      1 pk Vanilla Pudding; (3 5/8 oz)
 
  Place flour in a large bowl. Add yeast and sugar. Scald milk, stir in
  butter or margarine and cool to lukewarm. Pour over flour, add the
  egg and beat until smooth. Cover and let it rise in a warm place
  until it doubles in size. Punch down dough and roll into a 10" round.
  Place in a 10" X 3" springform pan. Cover and let it rise again in a
  warm place until it doubles in size. Once the cake has doubled, place
  sugar, butter or margarine and almonds in a saucepan. Cook over
  medium heat approximately five minutes until butter and sugar have
  melted. Take if off the heat, add two tablespoons milk and cool to
  lukewarm. Spread over the top of the cake and bake in a preheated
  oven at 375!~F for 30 minutes. Loosen the edge with a knife, take the
  cake out of the pan and cool. Prepare pudding according to the
  package's directions using 1 1/2 cup milk. Set aside to cool. Once
  the cake is cold, cut it into two layers. Spread the cold pudding in
  the middle and replace the top layer. Serve. Makes one 10" X 3" cake.