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Quick and delicious bee sting cake: a traditional German dessert with almond topping

Quick and delicious bee sting cake: a traditional German dessert with almond topping

This Bee Sting Cake combines the sweetness of a buttery sponge cake with the crunch of caramelized almonds and the richness of a creamy vanilla filling. The traditional layers and flavors make this a comforting and satisfying treat, providing a delicious textural contrast that enhances its overall deliciousness.

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Why you'll love it: Bee Sting Cake is a joy for those who enjoy the combination of sweet and nutty flavors. The moist cake base pairs beautifully with the crunchy almond filling, and the creamy vanilla filling ties it all together for a mouth-watering experience. This is a great cake that balances texture and taste in each slice.

Perfect occasion: This cake is perfect for various occasions. Serve it at family gatherings, parties, or informal get-togethers with friends. It's also a great choice for a weekend baking project or to add a special touch to an afternoon coffee break. Its inviting aroma and stunning appearance make it a welcome addition to any table.

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Decorating Tips: For a nice finish, make sure the almond topping is golden brown and evenly distributed across the cake for a visually appealing crunch. Once filled, lightly dust the top with powdered sugar or drizzle with a little extra honey for added shine and softness. You can also garnish with sliced ​​almonds around the edges for an extra almond crunch.

Ingredients:

  • For the cake base:
    • 4 eggs
    • 150g butter
    • 150 g) sugar
    • 1 sachet of vanilla sugar
    • 150g flour
    • 3 teaspoons of baking powder
    • 100 g flaked almonds
  • For the almond filling:
    • 50g butter
    • 40g of sugar
    • 2 teaspoons of honey
  • For the cream:
    • 400 ml of cream
    • 1 sachet of vanilla cream powder
  1. Preheat your oven to 180°C (356°F) and prepare a 24cm diameter baking tin by greasing it or lining it with baking paper.
  2. Start with the cake base: beat together the eggs, butter, sugar and vanilla sugar until light and fluffy. Gradually incorporate the flour and baking powder to form a smooth dough. Pour into the prepared pan, sprinkling the top evenly with flaked almonds.
  3. For the almond filling, melt the butter in a small saucepan, add the sugar and honey and cook until bubbly. Distribute this mixture evenly over the almond-covered dough.
  4. Bake in the preheated oven for about 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  5. While the cake is cooling, prepare the cream by whipping the cream with the vanilla cream powder until stiff peaks form.
  6. Once the cake has cooled, divide it horizontally and spread the whipped cream on the bottom layer. Carefully replace the top layer.
  7. Serve chilled or at room temperature for best flavor.

Appreciate!

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