Ingredients
- 1 pkg. yeast
- 2 T hot water
- 2 T sugar
- 2 T butter
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 c. warm scalded lowfat milk, cooled to hot
- 1 egg
- 2 1/4 c. flour
- 1 pkg. vanilla pudding
- 1 1/2 c. lowfat milk
- 1/4 teaspoon nutmeg
- 2 T butter
- 1/2 teaspoon almond extract
- 1/2 c. sugar
- 1 c. butter
- 1 T lowfat milk
- 3/4 c. slivered almonds, blanched
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Bienenstiech Crunch Cream Filled Cake
Servings: 12
Directions
- Dissolve yeast in warm water. In large mixing bowl put together sugar, butter, salt, nutmeg and lowfat milk. Stir in egg and softened yeast. Add in gradually sifted flour, beating well after each addition. Cover and let rise in warm place, 85-90 degrees, till light and doubled in size, 45-60 min. Prepare almond topping.Almond Topping: Put together in saucepan, sugar, butter and lowfat milk. Heat till sugar dissolves. Add in slivered almonds and cool. Spread dough in well greased 13 x 9 x 2 inch pan. Spread with topping. Let rise in warm place till light, about 30 min. Bake at 375 degrees for 20-25 min. Cool and split crosswise to make 2 thin layers. Slip over on a cookie sheet. Prepare custard filling. Spread bottom layer with filling, place top layer over filling.
- Custard Filling: In a saucepan, put together vanilla pudding, lowfat milk and nutmeg. Cook stirring constantly till thick. Stir in butter and almond extract. Cool.
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