Try this Horn & Hardart Automat Queen Bee Cake recipe, or contribute your own.
Suggest a better descriptionPrepare Cake:
Combine 1/4 cup sugar, 1/4 teaspoon salt,
1 envelope active dry yeast and 1/2 cup flour in a mixing bowl.
In a saucepan, melt 4 tablespoons butter in
1/2 cup milk. Warm to about 120 degrees F.
On low mixer speed, gradually beat milk/butter mixture into flour mixture, just until blended. Beat at medium speed for 2 minutes, scraping sides often. Beat in 1 large egg plus 2 egg yolks and
another 1/2 cup flour. Beat 2 minutes more.
Stir in 1 cup flour to form a soft dough. Turn
dough onto well floured board; knead until smooth and elastic, about 5 minutes. Work in just enough additional flour to make dough manageable.
Shape dough into a ball and place in a greased bowl, turning to coat surface. Cover loosely and let stand in a warm place for an hour to rise.
When doubled, punch dough down and turn onto lightly floured board; let rest 15 minutes.
Flour hands and pat dough into a buttered,
9-inch springform pan.
Cover with a towel and let rise for 45 minutes, until doubled . (Old recipes say to pat the dough to 3/4-inch thickness on a buttered baking sheet, so there is a lot of leeway in pan size.)
Prepare topping:
Melt 3 tablespoons butter in 1/4 cup brown sugar in saucepan over low heat. Add 1 cup blanched, slivered almonds and 1/4 cup honey. Heat to boiling, stirring often. Remove from heat; stir in 1/4 teaspoon almond extract.
Spoon topping onto risen cake dough.
Bake at 325 F for 30 to 35 minutes or until golden.
Let cool for 10 minutes before removing from pan to wire rack.
Filling:
3 large egg yolks
6 tbsp sugar
3 tbsp flour
1 cup light cream
1/2 tsp vanilla extract
1/2 tsp almond extract
Prepare filling:
Beat 3 large egg yolks with 6 tablespoons sugar until
thick. Lightly whisk in 3 tablespoons flour until blended.
Heat 1 cup light cream, and whisk it slowly into egg
mixture. Over low heat, stirring constantly, bring mixture
just to a simmer. Remove from heat. Stir in 1/2 teaspoon
each vanilla and almond extract.
Slice cooled cake into 2 layers and spread bottom layer
with filling. Top with almond-crusted layer. Serve.
Note: a 3 1/2-ounce package instant vanilla pudding
made with 3/4 cup mild and 1/2 cup heavy cream plus
1/2 teaspoon almond extract may be substituted for
filling.
Source: Sarasota Herald-Tribune newspaper, Feb 9, 1995
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (4326g) | ||
Recipe Makes: 1 | ||
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Calories: 10565 | ||
Calories from Fat: 7158 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 795.3g | 1060 % | |
Saturated Fat 380.5g | 1903 % | |
Monounsaturated Fat 294.5g | ||
Polyunsanturated Fat 80.7g | ||
Cholesterol 17069.5mg | 5252 % | |
Sodium 37007.4mg | 1276 % | |
Potassium 5412.2mg | 142 % | |
Total Carbohydrate 617.2g | 182 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 599.7g | ||
Protein 282.4g | 403 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10565
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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