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Bee Sting Cake
For a 9 inch (24 cm) baking pan:
For the cake:
3 eggs, separated
1/4 cup (150 g) sugar
2 tbsp. (40 g) honey
1 cup (140 g) self-rising flour
1/2 cup (120 ml) milk/water (for a parve version)
1 tbsp. oil
For the topping:
1/4 cup (50 g)butter
1 tbsp. milk
1 tbsp. vanilla extract
1 cup (100 g) sliced blanched almonds
1/3 cup (70 g) sugar
2 tbsp. (40 g) honey
For the vanilla frosting:
10 tbsp. (2/3 cup) (80 g) Osem instant French Vanilla pudding
2 cups (500 ml) whipping cream
Preparation method:
1. Heat the oven to 350° F (180° C) and grease the baking pan.
2. To prepare the cake: beat the egg whites with 1/2 cup sugar (100 g) and honey until firm but not dry.
3. In a bowl, mix the egg yolks, oil, milk and the rest of the sugar and fold carefully into the beaten egg whites until blended.
4. Pour into the greased baking pan and bake for about 25 minutes until a toothpick inserted into the middle of the cake comes out dry. Leave the oven on.
5. Towards the end of baking prepare the topping: in a small pan melt the butter, and add the rest of the topping ingredients and cook until the sugar melts. Pour the hot topping onto the hot cake.
6. Return to the oven and bake for a further five minutes and then cool well.
7. Cut the cake widthwise.
8. Prepare a frosting and fill the cake: whip the cream and instant pudding mix until firm and spread on the bottom half of the cake. Cover with the other half and transfer to the refrigerator for at least two hours before serving. Keep covered in the refrigerator for up to 2 days. Serve chilled
Bon appétit!
Anat Sharvit, Partnership Director
Sovev Kinneret Region, the Jewish Agency For Israel
Hadar Binya , Living Bridge Coordinator
Sovev Kinneret Region the Jewish Agency For Israel
Mali Turgeman, Operation Coordinator
Sovev Kinneret Region the Jewish Agency For Israel
Hadar Binya
produced by ErezBit Photogrpher 972-54-5335747
www.erezbit.com
For a 9 inch (24 cm) baking pan:
For the cake:
3 eggs, separated
1/4 cup (150 g) sugar
2 tbsp. (40 g) honey
1 cup (140 g) self-rising flour
1/2 cup (120 ml) milk/water (for a parve version)
1 tbsp. oil
For the topping:
1/4 cup (50 g)butter
1 tbsp. milk
1 tbsp. vanilla extract
1 cup (100 g) sliced blanched almonds
1/3 cup (70 g) sugar
2 tbsp. (40 g) honey
For the vanilla frosting:
10 tbsp. (2/3 cup) (80 g) Osem instant French Vanilla pudding
2 cups (500 ml) whipping cream
Preparation method:
1. Heat the oven to 350° F (180° C) and grease the baking pan.
2. To prepare the cake: beat the egg whites with 1/2 cup sugar (100 g) and honey until firm but not dry.
3. In a bowl, mix the egg yolks, oil, milk and the rest of the sugar and fold carefully into the beaten egg whites until blended.
4. Pour into the greased baking pan and bake for about 25 minutes until a toothpick inserted into the middle of the cake comes out dry. Leave the oven on.
5. Towards the end of baking prepare the topping: in a small pan melt the butter, and add the rest of the topping ingredients and cook until the sugar melts. Pour the hot topping onto the hot cake.
6. Return to the oven and bake for a further five minutes and then cool well.
7. Cut the cake widthwise.
8. Prepare a frosting and fill the cake: whip the cream and instant pudding mix until firm and spread on the bottom half of the cake. Cover with the other half and transfer to the refrigerator for at least two hours before serving. Keep covered in the refrigerator for up to 2 days. Serve chilled
Bon appétit!
Anat Sharvit, Partnership Director
Sovev Kinneret Region, the Jewish Agency For Israel
Hadar Binya , Living Bridge Coordinator
Sovev Kinneret Region the Jewish Agency For Israel
Mali Turgeman, Operation Coordinator
Sovev Kinneret Region the Jewish Agency For Israel
Hadar Binya
produced by ErezBit Photogrpher 972-54-5335747
www.erezbit.com
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