Tuesday, May 14, 2013

Bee Sting Cake (Bienenstich)

I followed the recipe by Smitten Kitchen. Instead of baking one 9" round I bake my cakes in a jumbo muffin pan, giving me 6 cakes all together, although I probably could have made 8. I also added some whipped cream stabilized with instant vanilla pudding powder to my pastry cream. This cake is delicious and freezes well!


*Update* I made this cake again, this time using a 9x13" pan! It turned out great, darker and more caramel-y on top. I cut the cake into 12 pieces.


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