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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, bienenstich (no yeast) "bee sting cake". It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Bienenstich (no yeast) "Bee Sting Cake" is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Bienenstich (no yeast) "Bee Sting Cake" is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to 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 it.

The ingredients needed to make Bienenstich (no yeast) "Bee Sting Cake":
  1. Make ready Cake
  2. Prepare 150 g (3/4 Cup) Sugar
  3. Make ready 130 g (1 Cup) AP Flour
  4. Prepare 120 ml (1/2 Cup) Milk
  5. Prepare 2 Large Eggs
  6. Prepare 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. Prepare Filling
  17. Get 500 ml (2 Cups) Whipping Cream
  18. Prepare 30 g (2 Tbsp) Instant Vanilla Pudding Powder
  19. Prepare 16 g (2 Tbsp) Icing Sugar
Steps 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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