Bienenstich (no yeast) "Bee Sting Cake". This Beinenstich or Bee sting cake is an easier version of the German dessert with soft cake layers filled with decadent vanilla pudding and with a fabulous crunchy almond-honey caramelized topping. Fancy and easy, this is one show stopping cake! Gradually add sugar and vanilla sugar whilst beating.
So, I decided to create a recipe that was quick and easy. Bienenstich or 'Bee Sting Cake' is a popular, classic German dessert. Like Butterkuchen (butter cake), German Cheesecake, and Streuselkuchen, it is often served during ' Kaffee und Kuchen ' – Germany's version of high tea. You can have Bienenstich (no yeast) "Bee Sting Cake" using 19 ingredients and 14 steps. Here is how you cook that.
Ingredients of Bienenstich (no yeast) "Bee Sting Cake"
- It’s of Cake.
- You need 150 g (3/4 Cup) of Sugar.
- Prepare 130 g (1 Cup) of AP Flour.
- It’s 120 ml (1/2 Cup) of Milk.
- You need 2 of Large Eggs.
- Prepare 14 g (1 Tbsp) of Butter.
- Prepare 4 g (1 Tsp) of Baking Powder.
- It’s pinch of Salt if desired.
- It’s of Topping.
- It’s 110 g (1 Cup) of Sliced Almonds.
- You need 60 g (1/4 Cup) of Butter.
- Prepare 50 g (1/4 Cup) of Sugar.
- You need 32 g (1.5 Tbsp) of Honey.
- You need 15 ml (1 Tbsp) of Whipping Cream.
- You need 3 ml (1/2 Tsp) of Vanilla Extract.
- You need of Filling.
- Prepare 500 ml (2 Cups) of Whipping Cream.
- It’s 30 g (2 Tbsp) of Instant Vanilla Pudding Powder.
- Prepare 16 g (2 Tbsp) of Icing Sugar.
This cake looks fancy but the recipe is really easy to make and perfect for new and seasoned bakers. Baking, Breakfast, Coffee & Cake, Dessert, Entertaining, Food You may just become a fan of bee stings with this mouth explosion of a cake: crunchy almond top crust, creamy pudding filling, all nestled with fluffy, yeast-raised cake. It's a German coffee time favorite and needs to make its way onto your list of.
Bienenstich (no yeast) "Bee Sting Cake" instructions
- 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.
- 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..
All ingredients can be found in American supermarkets, which makes this a German cake that is easy to put together. Bienenstich Kuchen – or Bee Sting Cake – is a traditional German dessert comprised of two thin layers of yeast cake with a creamy filling, and a crunchy, buttery, honey-and-almond topping. The yeast cake balances out the sweetness of the filling and topping. Bienenstich or the Bee Sting Cake is a traditional form of cake and a classic treat straight form Germany. It get sticky and sweet enough as you get in deeper and enhances your appetite for more and more.