|1 packet||Vanilla Pudding Powder|
|1 packet||Bourbon Vanilla Sugar|
|125 g||Wheat Flour Type 405|
|50 g||Ground almonds|
|2 tsp||Back Powder|
|100 g||Almond Leaves|
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.