Hi, I am Jane. Today, we’re going to prepare bienenstich (no yeast) "bee sting cake" recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit more unique. This will be really 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 recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Bienenstich (no yeast) "Bee Sting Cake" is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have bienenstich (no yeast) "bee sting cake" using 19 ingredients and 14 steps. Here is how you can achieve 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
- Prepare 2 Large Eggs
- Make ready 14 g (1 Tbsp) Butter
- Take 4 g (1 Tsp) Baking Powder
- Take pinch Salt if desired
- Make ready Topping
- Prepare 110 g (1 Cup) Sliced Almonds
- Prepare 60 g (1/4 Cup) Butter
- Make ready 50 g (1/4 Cup) Sugar
- Take 32 g (1.5 Tbsp) Honey
- Get 15 ml (1 Tbsp) Whipping Cream
- Take 3 ml (1/2 Tsp) Vanilla Extract
- Make ready Filling
- Take 500 ml (2 Cups) Whipping Cream
- Make ready 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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