Bee Sting Cake (Bienenstich) II

Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine.Turn dough out onto a lightly floured surface.Knead until smooth and elastic, about 15 to 20 minutes.Place in a well greased bowl, and cover.Let rise in a warm place for 1 hour, or until doubled.

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Punch down the dough.Roll out to a 1/2 inch thickness.Spreadinto a greased 8 inch square baking pan.Cover, and let rise for 30 minutes.

Melt 3 tablespoons butter or margarine and confectioner’s sugar in a saucepan.Add almonds and 1 tablespoon milk.Remove from heat, and stir in honey.Spread evenly and carefully onto the dough.Allow dough to continue to rise for an additional 30 minutes.

Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.

Dissolve cornstarch in a little milk.Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler.Heat while stirring until thickened, about 2 to 3 minutes.Add in beaten egg, and keep stirringfor about 2 more minutes, or until thick.Remove from heat, and stir in extract.Chill, covered, in refrigerator for at least 1 hour.Beat the whipping cream with the cream of tartar until stiff.Fold into the chilled pudding.

Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles.Slice each horizontally into halves. Fill with pudding mixture.Chill, and serve cold.