Bee Sting Cake (Bienenstich)

                                                               

Once upon a time… A baker made this yeast cake with a honey topping that attracted a bee which in turn  stung the baker… That is why we call this a Bee Sting Cake (Bienenstich).

 I am not sure how true that is…But I really want to thank that baker for coming up with a real “Kickin” Cake recipe.

Better yet, let  us thank  Aunt Edith who lives right outside Cologne, Germany in a town called Porz. She oh so simplified this recipe. There is no honey in the recipe and better yet…no yeast either. I can’t help but share this recipe with everyone.  This decadent cake is such a breeze, it is  blow your mind deliciously simple.

There are not many ingredients and I simplified the measurements by using our standard measuring system.

Ingredients

Eggs, Sugar, Vanilla or Vanilla Sugar, Flour,2 boxes of Instant Vanilla Pudding, Baking Powder, Almond slices, Butter

Beat  with a hand mixer the following ingredients together until the mixture becomes really foamy.

• 4 Eggs
• 1 Cup of Sugar
• 1 Teaspoon of Vanilla or/ a packet of Vanilla Sugar

In another bowl combine the following ingredients….

• 3/4 Cup of Flour
• 1 package of “Vanilla Instant pudding” (Approx.  5 ounce box.)
• 1 Heaping teaspoon of Baking Powder

Now fold the 2 mixtures together into one bowl.

Pour cake batter into a “buttered” springform pan.

On top of the cake batter, sprinkle about 1 cup of almond slices. I am usually generous and try to cover the entire top with almonds.

Then sprinkle sugar on the top…usually a few tablespoons.

  Make sure you set the oven to 350 degrees and bake cake for about 30-40 minutes. It depends on how well you oven bakes.

Do not panic…the cake will not rise very much.

After the cake is baked…sprinkle some flakes of butter on top of the cake. I am usually generous with this as well and  “bake in the oven for another 5 minutes.”

Time to whip the last ingredients together with a mixer while the cake cools down.

• 1 Box of Instant Vanilla Pudding
• 3 cups of Heavy whipping cream

After the cake has cooled down…it is time to carefully slice the cake through the center so you now have a top and bottom round.

Remove the top layer carefully and now spread the cream filling on the bottom layer. Once you are done, carefully top the cream filling with the top of the cake you set aside.

Taaa Daaa!

Pflaumen Kuchen- Delicious!

I found this recipe for Pflaumen Kuchen and was not sure how it was going to come out. It is not like the traditional Pflaumen Kuchen I know… but I decided to give it a try.

German Blue Plumb Cake

When I served it to Michael and his Mom…both being 100% German…They Loved it! They had seconds and would have had thirds if they knew I wouldn’t call them out on it.

I have to say it was crazy easy and this would be a fantastic recipe to subsitute Apples.

1/4 lb. butter
2 eggs
1/2 tsp. salt
1 tsp. vanilla
3/4 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1/4 c. milk (or more)
2 1/2 to 3 lb. sm. Italian plums, depending on size of pan
About 1 c. chopped nuts

 

Cream butter and sugar. Mix well the eggs, flour, salt, baking powder, vanilla, and milk. Grease a jelly roll pan and preheat oven to 375 degrees.Spread dough on pan. Halve, pit and wash plums. Lay plums on dough with cut side up and touching one another. Sprinkle plums with sugar and cinnamon. Then dot each plum with a little piece of butter. Sprinkle nuts over the plums. Bake at 375 degrees for 30 minutes.