Recipe: Perfect Bienenschtich (no yeast) "Bee Sting Cake"

Bienenschtich (no yeast) "Bee Sting Cake". Tip: Drop the mixture in a "S" shape and it should hold the shape for few seconds. Melt the butter in a medium saucepan and stir in the milk. Whisk flour, baking powder and salt in a mixing bowl.

Making The Topping Combine sliced almonds and granulated sugar and set aside. Making The Batter Bienenstich (German Bee Sting Cake) A sweet slice of Bienenstich – German Bee Sting Cake – is a great dessert idea. Place the dough in the pan, pushing it so the edges are slightly higher than the middle. You can have Bienenschtich (no yeast) "Bee Sting Cake" using 19 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Bienenschtich (no yeast) "Bee Sting Cake"

1. You need of Cake.
2. Prepare of Sugar.
3. You need of AP Flour.
4. Prepare of Milk.
5. It’s of Large Eggs.
6. It’s of Butter.
7. It’s of Baking Powder.
8. Prepare of Salt if desired.
9. It’s of Topping.
10. You need of Sliced Almonds.
11. It’s of Butter.
12. Prepare of Sugar.
13. It’s of Honey.
14. It’s of Whipping Cream.
15. Prepare of Vanilla Extract.
16. You need of Filling.
17. It’s of Whipping Cream.
18. It’s of Instant Vanilla Pudding Powder.
19. It’s of Icing Sugar.

Spread the lukewarm almond topping evenly over the top of the dough. Let cake cool on a wire rack. Remove outer ring from spring-form carefully. Filling: Whip cream, sugar and instant vanilla pudding powder until stiff.

Bienenschtich (no yeast) "Bee Sting Cake" step by step

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..

Place top layer on top of filling. To make it easier to serve, cut this top layer first into wedges and then place on top of filling. Line both the top and sides. Combine melted coconut oil, honey, sugar, milk and salt. Once combined, add in the sliced almonds.