Hi, I’m Marie. Today, I will show you a way to prepare bienenstich (no yeast) "bee sting cake" recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will 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 popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Bienenstich (no yeast) "Bee Sting Cake" is something which I have loved my entire life. They are fine and they look wonderful.
To be with this particular recipe, we must prepare a few components. You can have bienenstich (no yeast) "bee sting cake" using 19 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Bienenstich (no yeast) "Bee Sting Cake":
- Make ready Cake
- Prepare 150 g (3/4 Cup) Sugar
- Get 130 g (1 Cup) AP Flour
- Take 120 ml (1/2 Cup) Milk
- Take 2 Large Eggs
- Get 14 g (1 Tbsp) Butter
- Make ready 4 g (1 Tsp) Baking Powder
- Prepare pinch Salt if desired
- Get Topping
- Take 110 g (1 Cup) Sliced Almonds
- Make ready 60 g (1/4 Cup) Butter
- Take 50 g (1/4 Cup) Sugar
- Get 32 g (1.5 Tbsp) Honey
- Take 15 ml (1 Tbsp) Whipping Cream
- Make ready 3 ml (1/2 Tsp) Vanilla Extract
- Take Filling
- Get 500 ml (2 Cups) Whipping Cream
- Get 30 g (2 Tbsp) Instant Vanilla Pudding Powder
- Take 16 g (2 Tbsp) Icing Sugar
Instructions to make Bienenstich (no yeast) "Bee Sting Cake":
- Preheat Oven to 180C (350F)
- Measure topping ingredients and set aside.
- In large mixing bowl, mix eggs and sugar until thick and creamy
- Stir flour, baking powder and salt together and stir into egg mixture
- Heat milk and butter to just about boiling, stir and mix into batter (alternately, can microwave for 30-45 seconds)
- Pour into greased 9 inch springform pan. Bake for 20-30 mins until firm to touch and toothpick inserted in centre comes out clean.
- While baking - make the topping
- Topping:
- 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.
- 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!
- Let cake cool on wire rack. Remove outer ring from spring-form carefully.
- 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.
- 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.
- Keep refrigerated until ready to serve.
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