Recipe: Horn and Hardart Automat Queen Bee Cake (using yeast, with cream filling)

HORN AND HARDART AUTOMAT QUEEN BEE CAKE

1/4 cup sugar
1/4 tsp salt
1 envelope (2 1/4 tsp) active dry yeast
2 cups flour, divided use
4 tbsp butter
1/2 cup milk
1 large egg
2 egg yolks
Topping (recipe follows)
Cream Filling (recipe follows)*

Combine sugar, salt, yeast and 1/2 cup flour in a mixing bowl; set aside.

In a saucepan, melt butter in 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 egg, egg yolks and another 1/2 cup flour. Beat 2 minutes more.

Stir in another 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 of the remaining 1/2 cup 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.)

Spoon Topping onto risen cake dough.

Bake at 325 degrees F for 30 to 35 minutes or until golden. Let cool for 10 minutes before removing from pan to wire rack.

Slice cooled cake into 2 layers and spread bottom layer with Filling. Top with almond-crusted layer. Serve.

TOPPING

3 tbsp butter
1/4 cup brown sugar
1 cup almonds, blanched and slivered
1/4 cup honey
1/4 tsp almond extract

Melt butter in brown sugar in saucepan over low heat. Add almonds and honey. Heat to boiling, stirring often. Remove from heat; stir in almond extract.

CREAM 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

Beat egg yolks with sugar until thick. Lightly whisk in 3 tablespoons flour until blended.

Heat 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 vanilla and almond extracts.

*A 3 1/2-ounce package instant vanilla pudding made with 3/4 cup milk and 1/2 cup heavy (whipping) cream plus 1/2 teaspoon almond extract may be substituted for filling.

NOTES:
"Horn & Hardart was a food services company of the USA noted for operating the first food service automats in Philadelphia and New York City.

These cafeterias featured prepared foods behind small glass windows and coin-operated slots, beginning with buns, beans, fish cakes and coffee. Eventually, they served lunch and dinner entrees, such as beef stew and Salisbury steak with mashed potatoes.

The first New York Automat opened in Times Square July 2, 1912. The last New York Horn & Hardart Automat (on the southeast corner of 42nd Street and Third Avenue) closed during April 1991." -- Wikipedia

Source: Sarasota Herald-Tribune newspaper, Feb 9, 1995