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Bee Sting (Bienenstich)
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Rating: 5.0/5 (2 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: German
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 436
% Daily Value**
Total Fat 20g
31%
Saturated Fat 7g
11%
Unsaturated Fat 3g
Cholesterol 58mg
19%
Sodium 102mg
4%
Total Carbohydrate 54g
18%
Dietary Fiber 4g
14%
Sugars 13g
Protein 12g
Vitamin A  7%Vitamin C  0%
Calcium  9%Iron  8%
Potassium  7%Vitamin E  17%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bee Sting (Bienenstich)

Recipe Tags: Cake Recipes

Date Added: June 07, 2018

Ingredients:

1 Egg lightly beaten
1/3 Cup Sugar
Cup Milk
3 Cups Flour
1 Package Dry Yeast
1 1/4 Cups Almonds (sliced)
6 Tablespoons Butter or margarine
1 Package Vanilla Pudding (3 5/8 oz)
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Directions:

1. Place flour in a large bowl.

2. Add yeast and sugar. Scald milk, stir in butter or margarine and cool to lukewarm.

3. Pour over flour, add the egg and beat until smooth.

4. Cover and let it rise in a warm place until it doubles in size.

5. Punch down dough and roll into a 10" round.

6. Place in a 10" X 3" springform pan.

7. Cover and let it rise again in a warm place until it doubles in size.

8. Once the cake has doubled, place sugar, butter or margarine and almonds in a saucepan.

9. Cook over medium heat approximately five minutes until butter and sugar have melted.

10. Take if off the heat, add two tablespoons milk and cool to lukewarm.

11. Spread over the top of the cake and bake in a preheated oven at 375 F for 30 minutes.

12. Loosen the edge with a knife, take the cake out of the pan and cool.

13. Prepare pudding according to the package's directions using 1 1/2 cup milk.

14. Set aside to cool. Once the cake is cold, cut it into two layers.

15. Spread the cold pudding in the middle and replace the top layer. Serve. Makes one 10" X 3" cake.

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Dietary Notes:
This recipe is very low-sodium with 101.75mg per serving

This recipe is a good source of Vitamin E with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Yeast, Butter, Gluten, Almonds, Natural Sweeteners allergies.
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