BEE CAKE RECIPES

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BEE STING CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Bee Sting Cake Recipe: How to Make It - Taste of Home image

This bee sting cake (aka bienenstich) may look daunting, but it's well worth the effort. Take each step at a time, and you'll be surprised how easy it is to make. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 21

1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk
3 large egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
1/2 cup heavy whipping cream, whipped
CAKE:
1/4 cup sugar
1 envelope (1/4 ounce) active dry yeast
1/4 teaspoon salt
2-3/4 cups all-purpose flour, divided
3/4 cup whole milk
1/3 cup butter, cubed
2 large eggs, room temperature
ALMOND TOPPING:
1/4 cup butter
3 tablespoons honey
2 tablespoons sugar
1 cup sliced almonds

Steps:

  • For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.

Nutrition Facts : Calories 548 calories, FatContent 32g fat (16g saturated fat), CholesterolContent 178mg cholesterol, SodiumContent 314mg sodium, CarbohydrateContent 56g carbohydrate (18g sugars, FiberContent 3g fiber), ProteinContent 11g protein.

ANTI-CRABBY CAKE - JUST A PINCH RECIPES



Anti-Crabby Cake - Just A Pinch Recipes image

Crabbiness be gone! This pineapple cake will win you over with its sweet pineapple flavor and super moist texture. Absolutely fab.

Provided by Sarah Farrand @coverats

Categories     Cakes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 12

CAKE
1 can(s) crushed pineapple in 100% juice (large can - 20oz) - do not drain
2 cup(s) all-purpose flour
1 1/2 cup(s) sugar
2 large eggs
2 teaspoon(s) baking soda
FROSTING
8 ounce(s) cream cheese, room temp
1 stick(s) unsalted butter, room temp
2 cup(s) powdered sugar
1 teaspoon(s) vanilla
2 tablespoon(s) milk

Steps:

  • Preheat oven to 350 degrees.
  • Put all cake ingredients into a large mixing bowl and blend by hand to combine. No need to bust out the beaters for this one, but you can if you want to!
  • Pour mixture into a 9x13 glass pan. You do not need to grease, flour, spray, etc. Trust me; it comes out perfect without!
  • Bake 30-40 minutes until just golden and baked through.
  • You'll want to frost the cake while still warm, so prepare your frosting as your cake bakes. You can frost when cooled all the way, too, but it is just easier to frost warmer. Simply add your frosting ingredients into a large bowl and beat until combined and smooth.
  • Spread the frosting on the warm cake right in the pan. Let cool, then refrigerate. Serve cold and enjoy!!

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