Bienenschtich (no yeast) "Bee Sting Cake"

Name: Bienenschtich (no yeast) "Bee Sting Cake"
Total time: 1800 s
Yield: 10+
Cuisine: American
Ingredients: 150 g (3/4 Cup) Sugar; 130 g (1 Cup) AP Flour; 120 ml (1/2 Cup) Milk; 2 Large Eggs; 14 g (1 Tbsp) Butter; 4 g (1 Tsp) Baking Powder; pinch Salt if desired; 110 g (1 Cup) Sliced Almonds; 60 g (1/4 Cup) Butter; 50 g (1/4 Cup) Sugar; 32 g (1.5 Tbsp) Honey; 15 ml (1 Tbsp) Whipping Cream; 3 ml (1/2 Tsp) Vanilla Extract; 500 ml (2 Cups) Whipping Cream; 30 g (2 Tbsp) Instant Vanilla Pudding Powder; 16 g (2 Tbsp) Icing Sugar

Leo @llosereit

For some time I've been trying to find a german recipe that mimics a lovely cake my Oma always made in the spring for easter. It's called Bienenstich in German, which means "Bee Sting", likely because there's honey in the recipe. Normally this is made with yeast and takes at least 12 hours. This recipe is a quick and easy one.

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Ingredients

Prep, 30 mins

10+

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

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Steps

Prep, 30 mins

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.