Easiest Way to Make Ultimate Bienenstich (no yeast) "Bee Sting Cake"

Bienenstich (no yeast) "Bee Sting Cake".

Bienenstich (no yeast) "Bee Sting Cake"

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, bienenstich (no yeast) "bee sting cake". It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Bienenstich (no yeast) "Bee Sting Cake" is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Bienenstich (no yeast) "Bee Sting Cake" is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook bienenstich (no yeast) "bee sting cake" using 19 ingredients and 14 steps. Here is how you cook it.

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

{Take of Cake.
{Get 150 g (3/4 Cup) of Sugar.
{Take 130 g (1 Cup) of AP Flour.
{Get 120 ml (1/2 Cup) of Milk.
{Make ready 2 of Large Eggs.
{Prepare 14 g (1 Tbsp) of Butter.
{Prepare 4 g (1 Tsp) of Baking Powder.
{Make ready pinch of Salt if desired.
{Prepare of Topping.
{Take 110 g (1 Cup) of Sliced Almonds.
{Make ready 60 g (1/4 Cup) of Butter.
{Take 50 g (1/4 Cup) of Sugar.
{Get 32 g (1.5 Tbsp) of Honey.
{Prepare 15 ml (1 Tbsp) of Whipping Cream.
{Make ready 3 ml (1/2 Tsp) of Vanilla Extract.
{Get of Filling.
{Make ready 500 ml (2 Cups) of Whipping Cream.
{Get 30 g (2 Tbsp) of Instant Vanilla Pudding Powder.
{Get 16 g (2 Tbsp) of 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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