Bee Sting Cake

Bee Sting Cake
Quantity Ingredient
0,5 l Milk
1 packet Vanilla Pudding Powder
200 g Sugar
4 Eggs
1 packet Bourbon Vanilla Sugar
125 g Wheat Flour Type 405
50 g Ground almonds
2 tsp Back Powder
100 g Almond Leaves
280 g Butter
2 tbsp Cream
2 tbsp Honey

For the butter cream filling of the bee sting cake measure milk. Mix vanilla pudding powder, 40 g sugar and some milk until smooth. Bring remaining milk to the boil, stir in vanilla pudding powder and let thicken. Place a piece of cling film directly on the pudding so that no skin forms. Let the pudding cool to room temperature. Leave 250 g butter for the cream at room temperature. Preheat the oven to 180°. Line the bottom of a 26 springform pan with baking paper. For the dough beat 150 g sugar, eggs and bourbon vanilla sugar until frothy. Mix flour with grated almonds and 2 level teaspoons baking powder and stir in. Pour the dough into the Spring Form, smooth down, sprinkle with almond leaves and 10 g sugar. Bake the bee sting cake on the middle shelf for 30 minutes, remove from the pan and place on a cake rack. Bring 30 g butter, cream and honey to the boil and drizzle over the bee sting cake. After cooling, peel off the baking paper and cut the bee sting cake horizontally. Stir 250 g soft butter until creamy. Stir in the pudding little by little. Fill the bee sting cake with butter cream, put on the lid and refrigerate for 2 hours.

Servings: 16, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
329 kcal
28 g
6 g
23 g

(C)opyright by Marions Kochbuch