Steps to Make Homemade Bienenstich (no yeast) "Bee Sting Cake"

Bienenstich (no yeast) "Bee Sting Cake". Recreate Yourself at RY Australia's premium beauty retailer. 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!

This Bienenstich recipe is my quick version of my Mutti's traditional German Bee Sting Cake with its sweet, chewy, and nutty topping and creamy filling. For some reason, though, it didn't find it's way into my oven. So, I decided to create a recipe that was quick and easy.

Hello everybody, I hope you are having an amazing 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 food recipes. This time, I will make it a 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 easy, it's quick, it tastes yummy. It is enjoyed by millions every day. Bienenstich (no yeast) "Bee Sting Cake" is something that I have loved my whole life. They're fine and they look wonderful.

Recreate Yourself at RY Australia's premium beauty retailer. 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!

To get started with this particular recipe, we have to first prepare a few ingredients. 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 of Cake.
2. {Take 150 g (3/4 Cup) of Sugar.
3. {Prepare 130 g (1 Cup) of AP Flour.
4. {Make ready 120 ml (1/2 Cup) of Milk.
5. {Take 2 of Large Eggs.
6. {Get 14 g (1 Tbsp) of Butter.
7. {Prepare 4 g (1 Tsp) of Baking Powder.
8. {Prepare pinch of Salt if desired.
9. {Get of Topping.
10. {Prepare 110 g (1 Cup) of Sliced Almonds.
11. {Prepare 60 g (1/4 Cup) of Butter.
12. {Take 50 g (1/4 Cup) of Sugar.
13. {Get 32 g (1.5 Tbsp) of Honey.
14. {Get 15 ml (1 Tbsp) of Whipping Cream.
15. {Make ready 3 ml (1/2 Tsp) of Vanilla Extract.
16. {Get of Filling.
17. {Make ready 500 ml (2 Cups) of Whipping Cream.
18. {Get 30 g (2 Tbsp) of Instant Vanilla Pudding Powder.
19. {Make ready 16 g (2 Tbsp) of Icing Sugar.

Bienenstich is the German word for bee sting. There are multiple legends about how this delicious honey-almond dessert was named. Some claim a German baker created this cake recipe and bees were instantly attracted to it, which resulted in the baker getting stung. Bienenstich (German Bee Sting Cake) The Bienenstich is one of the most popular German desserts.

Instructions 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..

The original recipe is made with a yeast dough, but here is an American version made without yeast. This recipe was given to me by one of Leavenworth's best bakers: Classic bee sting cake is a delicious German cake made of yeast dough filled with a vanilla custard cream and topped with a caramelized almond topping. It is often baked in a sheet pan and then served as a sheet cake. However, you can also bake it in a round springform pan to serve as an elegant torte as I did. 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.

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