Bienenschtich (no yeast) "Bee Sting Cake"

Hello everybody, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Bienenschtich (no yeast) "Bee Sting Cake". It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Bienenschtich (no yeast) "Bee Sting Cake", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bienenschtich (no yeast) "Bee Sting Cake" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bienenschtich (no yeast) "Bee Sting Cake" is 10+. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bienenschtich (no yeast) "Bee Sting Cake" estimated approx Prep, 30 mins.

To get started with this particular recipe, we must first prepare a few components. You can cook Bienenschtich (no yeast) "Bee Sting Cake" using 19 ingredients and 14 steps. Here is how you can achieve it.

For some time I've been trying to find a german recipe that mimics a lovely cake my Oma always made in the spring for easter. It's called Bienenstich in German, which means "Bee Sting", likely because there's honey in the recipe. Normally this is made with yeast and takes at least 12 hours. This recipe is a quick and easy one.

Ingredients and spices that need to be Get to make Bienenschtich (no yeast) "Bee Sting Cake":

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

Steps to make to make Bienenschtich (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, vanilla & whipping cream, stirring continually. Bring to gentle boil for about 5 mins, stirring continually. Then add almonds and stir coat almonds. Set aside. 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. Place top layer on another 9 inch bottom spring pan or pizza pan sheet.
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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So that is going to wrap this up with this exceptional food Simple Way to Make Homemade Bienenschtich (no yeast) "Bee Sting Cake". Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!