Custard Filled Yeast Cake

Ingredients:

---

Serves 6 - 325 cal per serving
Prep-time: 15 min. - Total-time: 60 min.

Literally the German word 'Bienenstich' for Custard Filled Yeast Cake translates as 'bee sting'. In a bowl combine eggs, 75 g / 2 2/3 oz sugar and vanilla sugar and beat with an electric mixer for about 6 minutes until frothy. Mix flour and baking powder; stir flour mix bit by bit into the egg mix. Finely ground almonds and add. Line the bottom of a spring pan with parchment paper. Fill the dough into the spring pan. Sprinkle with sliced almonds and 10 g / 1/3 oz sugar. Bake in the pre-heated oven for 35 min at 340 F. Carefully remove the cake from the spring pan and put on a wire rack. Baste the hot cake with butter and let cool. Once the Bienenstich cake has cooled off halve it across. In a bowl combine the instant vanilla pudding mix and whipping cream. Whisk until smooth for about 3 minutes. Spread the filling on the lower half of the cake and top with the upper part. The Bienenstich tastes best while fresh.