This is a quick cheat version of a Bee Sting Cake. It is a sweet layer cake filled with a rich vanilla cream center and topped with crunchy almonds
- 5 eggs
- 150g sugar
- 1 tsp almond essence
- 150g flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 packet flaked almonds (100g)
- icing sugar for dusting
- 2 cups whipping cream
- 1 heaped tbsp Vanilla Instant Pudding
- 1/4 tsp almond essence
Grease a Springform baking tin and sprinkle the bottom with a little bit of flour. Preheat oven to 175° C. Beat eggs and sugar until frothy, about 15 minutes, and add almond essence and give a quick beat further. Sift flour, salt, and baking powder and gently fold into egg mixture with a spatula.
Pour the dough into the prepared baking tin and sprinkle with the flaked almonds. Bake for 30 to 35 minutes. Remove from oven and cool down. Now halve the cake and cut the upper part into 10 cake slices. With the top being pre-cut, this prevents the filling from squishing out when you are serving.
Beat the cream, it should not be too firm. Add vanilla instant pudding while beating then add almond essence and continue beating until you have the desired consistency. Spread the mixture on the bottom part of the cake. Cover with the 10 pre-cut cake slices and dust with icing sugar.
Adapted recipe from Granny Mouses House
Prepared, tried, and tested by Gail Haselsteiner