Bienenstich (no yeast) "Bee Sting Cake"
Bienenstich (no yeast) "Bee Sting Cake"

Hello, I’m Joana. Today, I’m gonna show you how to make bienenstich (no yeast) "bee sting cake" recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna 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 well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Bienenstich (no yeast) "Bee Sting Cake" is something which I’ve loved my entire life.

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

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

  1. Take Cake
  2. Make ready 150 g (3/4 Cup) Sugar
  3. Take 130 g (1 Cup) AP Flour
  4. Prepare 120 ml (1/2 Cup) Milk
  5. Get 2 Large Eggs
  6. Get 14 g (1 Tbsp) Butter
  7. Make ready 4 g (1 Tsp) Baking Powder
  8. Make ready pinch Salt if desired
  9. Get Topping
  10. Take 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. Take 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. Make ready 30 g (2 Tbsp) Instant Vanilla Pudding Powder
  19. Prepare 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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