Easiest Way to Prepare Perfect Bienenstich no yeast Bee Sting Cake

Without fail cooking ultimate Bienenstich (no yeast) "Bee Sting Cake" easy, yummy, practical.

Good Evening every body, at this time you get present recipe Bienenstich (no yeast) "Bee Sting Cake" with 19 ingredients and 14 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 14 stages of easy cooking Bienenstich (no yeast) "Bee Sting Cake".

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

1. Needed : Cake.

2. Needed 150 g (3/4 Cup) : Sugar.

3. Prepare 130 g (1 Cup) : AP Flour.

4. Needed 120 ml (1/2 Cup) : Milk.

5. Prepare 2 : Large Eggs.

6. Needed 14 g (1 Tbsp) : Butter.

7. Needed 4 g (1 Tsp) : Baking Powder.

8. Needed pinch : Salt if desired.

9. Prepare : Topping.

10. Prepare 110 g (1 Cup) : Sliced Almonds.

11. Prepare 60 g (1/4 Cup) : Butter.

12. Prepare 50 g (1/4 Cup) : Sugar.

13. Needed 32 g (1.5 Tbsp) : Honey.

14. Needed 15 ml (1 Tbsp) : Whipping Cream.

15. Prepare 3 ml (1/2 Tsp) : Vanilla Extract.

16. Needed : Filling.

17. Needed 500 ml (2 Cups) : Whipping Cream.

18. Prepare 30 g (2 Tbsp) : Instant Vanilla Pudding Powder.

19. Needed 16 g (2 Tbsp) : Icing Sugar.

If all ingredients Bienenstich (no yeast) "Bee Sting Cake" it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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..

1. 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..

2. Keep refrigerated until ready to serve..

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