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KATHI Cake Mix, German Bee Sting
KATHI Cake Mix, German Bee Sting
17.8 oz
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About
Details
Simply Add: butter, water, heavy whipping cream. Baking mix for a yeast dough with cream-filling, crunchy coating and almond flakes. Original German quality since 1951. 1951: Kathi Rainer Thiele GmbH, based in Halle (Saale), in the State of Saxony-Anhalt, is an award-winning innovator and a market leader in the cake mix segment in Germany. Founded in 1951, this third-generation family owned company is known for enabling home bakers to produce great tasting and easy-to-make cakes, cookies, tortes, muffins, biscuits and pizza. The flour comes from certified grains grown in the fields in Germany. For more products & recipe suggestions go to: www.kathi.de/EN/. Phone: 1-800-881-6419. This Package Contains: Baking mix, dried yeast, mix for filling, mix for almond crust, almond flakes. Servings Per Container: About 12. Product of Germany.
Ingredients
Baking Mix Wheat Flour, Sugar, Skim Milk, Salt, Flavoring Dried Yeast Yeast, Sorbitan Monostearate Mix For Filling Sugar, Modified Potato Starch, Skim Milk, Hydrogenated Vegetable Fat, Wheat Starch, Thickener: Sodium Alginat, Acidity Regulators: Pentasodium Triphosphate, Salts Of Acetic Acid, Calcium Sulphate, Salts Of Citric Acid, Flavoring, Salt, Monoglycerides Edible Fatty Acids, Coloring Food Ingredient: Carrot Extract Mix For Almond Crust Dried Glycose Syrup, Sugar, Dextrose, Honey Powder, Hydrogenated Palm Fat, Maltodextrin, Pure Butterfat Almond Flakes Almonds.
Directions
You Will Need: Cake Layer: 1/4 cup (60 g) butter, 1/2 cup (140 ml) water; Cream Filling: 1-3/4 cups (400 g) heavy whipping cream (30% fat recommended). Preparation: Preheat oven to 350 degrees F (180 degrees C). Baking Pan: 10 inch (26 cm) well greased and floured springform pan. Baking Times: Approx. 25 minutes (baking times may vary depending on oven type and altitude). Cake Layer: Combine baking mix and dried yeast carefully in a mixing bowl. Add 1/2 cups (140 ml) warm water first and then 1/4 cups (60 g) softened butter. Knead dough for about 3 minutes, suing an electric mixer with dough hooks, until dough is smooth. Cover with a kitchen towel and leave to rise for about 30-40 minutes in a warm place. The dough should approximately double its size. Tip: Preheat oven up to 120 degrees F/50 degrees C and turn it off. Let dough rest in your preheated oven. Should the dough not double its size, then extend rising time up to a maximum of additional 30 minutes. Afterwards, knead dough briefly by hand for a short time, to release air. Roll out dough in springform size. Put dough evenly into a prepared springform pan. Indent the dough with a fork at several places. Topping: Spread almond flakes and then sprinkle mix for the crunchy coating evenly on top. Let dough rest for another 15 minutes and bake as directed. Remove cake layer from pan, while still warm. Let cake layer cool down and cut it horizontally in half. Place bottom half onto a cake platter. Cream Filling: Combine 1-3/4 cups (400 g) heavy whipping cream with the mix for filling and beat with an electric mixer (Whisk), until stiff peaks form. Spread cream filling evenly onto the bottom half. Finish: Cut upper layer into 12 equal slices, then gently press slices on top and serve.
Warnings
May contain traces of tree nuts and eggs.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 2.8g4%
- Saturated Fat 0.8g4%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 115mg5%
- Total Carbohydrate 27g10%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 4g
Details
Simply Add: butter, water, heavy whipping cream. Baking mix for a yeast dough with cream-filling, crunchy coating and almond flakes. Original German quality since 1951. 1951: Kathi Rainer Thiele GmbH, based in Halle (Saale), in the State of Saxony-Anhalt, is an award-winning innovator and a market leader in the cake mix segment in Germany. Founded in 1951, this third-generation family owned company is known for enabling home bakers to produce great tasting and easy-to-make cakes, cookies, tortes, muffins, biscuits and pizza. The flour comes from certified grains grown in the fields in Germany. For more products & recipe suggestions go to: www.kathi.de/EN/. Phone: 1-800-881-6419. This Package Contains: Baking mix, dried yeast, mix for filling, mix for almond crust, almond flakes. Servings Per Container: About 12. Product of Germany.
Ingredients
Baking Mix Wheat Flour, Sugar, Skim Milk, Salt, Flavoring Dried Yeast Yeast, Sorbitan Monostearate Mix For Filling Sugar, Modified Potato Starch, Skim Milk, Hydrogenated Vegetable Fat, Wheat Starch, Thickener: Sodium Alginat, Acidity Regulators: Pentasodium Triphosphate, Salts Of Acetic Acid, Calcium Sulphate, Salts Of Citric Acid, Flavoring, Salt, Monoglycerides Edible Fatty Acids, Coloring Food Ingredient: Carrot Extract Mix For Almond Crust Dried Glycose Syrup, Sugar, Dextrose, Honey Powder, Hydrogenated Palm Fat, Maltodextrin, Pure Butterfat Almond Flakes Almonds.
Directions
You Will Need: Cake Layer: 1/4 cup (60 g) butter, 1/2 cup (140 ml) water; Cream Filling: 1-3/4 cups (400 g) heavy whipping cream (30% fat recommended). Preparation: Preheat oven to 350 degrees F (180 degrees C). Baking Pan: 10 inch (26 cm) well greased and floured springform pan. Baking Times: Approx. 25 minutes (baking times may vary depending on oven type and altitude). Cake Layer: Combine baking mix and dried yeast carefully in a mixing bowl. Add 1/2 cups (140 ml) warm water first and then 1/4 cups (60 g) softened butter. Knead dough for about 3 minutes, suing an electric mixer with dough hooks, until dough is smooth. Cover with a kitchen towel and leave to rise for about 30-40 minutes in a warm place. The dough should approximately double its size. Tip: Preheat oven up to 120 degrees F/50 degrees C and turn it off. Let dough rest in your preheated oven. Should the dough not double its size, then extend rising time up to a maximum of additional 30 minutes. Afterwards, knead dough briefly by hand for a short time, to release air. Roll out dough in springform size. Put dough evenly into a prepared springform pan. Indent the dough with a fork at several places. Topping: Spread almond flakes and then sprinkle mix for the crunchy coating evenly on top. Let dough rest for another 15 minutes and bake as directed. Remove cake layer from pan, while still warm. Let cake layer cool down and cut it horizontally in half. Place bottom half onto a cake platter. Cream Filling: Combine 1-3/4 cups (400 g) heavy whipping cream with the mix for filling and beat with an electric mixer (Whisk), until stiff peaks form. Spread cream filling evenly onto the bottom half. Finish: Cut upper layer into 12 equal slices, then gently press slices on top and serve.
Warnings
May contain traces of tree nuts and eggs.
Common questions
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