Hi, I am Elise. Today, we’re going to prepare bienenstich (no yeast) "bee sting cake" recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Bienenstich (no yeast) "Bee Sting Cake" Recipe

Bienenstich (no yeast) "Bee Sting Cake" is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Bienenstich (no yeast) "Bee Sting Cake" is something which I have loved my entire life. They are fine and they look fantastic.

To be with this particular recipe, we have to first prepare a few components. You can have bienenstich (no yeast) "bee sting cake" using 19 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Bienenstich (no yeast) "Bee Sting Cake":

1. Make ready Cake
2. Take 150 g (3/4 Cup) Sugar
3. Make ready 130 g (1 Cup) AP Flour
4. Take 120 ml (1/2 Cup) Milk
5. Prepare 2 Large Eggs
6. Make ready 14 g (1 Tbsp) Butter
7. Make ready 4 g (1 Tsp) Baking Powder
8. Prepare pinch Salt if desired
9. Take Topping
10. Prepare 110 g (1 Cup) Sliced Almonds
11. Make ready 60 g (1/4 Cup) Butter
12. Make ready 50 g (1/4 Cup) Sugar
13. Get 32 g (1.5 Tbsp) Honey
14. Get 15 ml (1 Tbsp) Whipping Cream
15. Get 3 ml (1/2 Tsp) Vanilla Extract
16. Get Filling
17. Get 500 ml (2 Cups) Whipping Cream
18. Take 30 g (2 Tbsp) Instant Vanilla Pudding Powder
19. Take 16 g (2 Tbsp) Icing Sugar

Instructions to make Bienenstich (no yeast) "Bee Sting Cake":

1. Preheat Oven to 180C (350F)
2. Measure topping ingredients and set aside.
3. In large mixing bowl, mix eggs and sugar until thick and creamy
4. Stir flour, baking powder and salt together and stir into egg mixture
5. Heat milk and butter to just about boiling, stir and mix into batter (alternately, can microwave for 30-45 seconds)
6. Pour into greased 9 inch springform pan. Bake for 20-30 mins until firm to touch and toothpick inserted in centre comes out clean.
7. While baking - make the topping
8. Topping:
9. In a small pot/pan, melt butter over low heat. Add sugar, honey & whipping cream, stirring continually. Bring to gentle boil for about 5 mins, stirring continually. Set aside, then when cake is done carefully spread topping over cake immediately as it comes out of the oven.
10. Set oven to broil. Then broil topping covered cake for a few minutes until topping is nicely browned. Carefully watch that it doesn’t burn!
11. Let cake cool on wire rack. Remove outer ring from spring-form carefully.
12. Filling: - - Whip the cream, sugar and instant vanilla pudding powder until stiff. Then cut the cold cake into 2 layers with a bread knife. Spread filling on bottom layer.
13. Cut top layer of cake into desired wedges and place on top of filling - this ensures you can cut the entire cake without squeezing out the filling.
14. Keep refrigerated until ready to serve.

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