Description
Fluffy layers meet creamy almond filling in every bite. Almond Bee Sting Cake is a simple indulgence you’ll want to bake often. Treat your family to a slice tonight.
Ingredients
Units
Scale
Cake:
- 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
Filling:
- 2 cups whipping cream
- 1 heaped tbsp vanilla instant pudding
- 1/4 tsp almond essence
Instructions
- Grease a springform baking tin and sprinkle a little flour over the bottom.
- Preheat your oven to 175°C/347°F.
- Beat 5 eggs and 150g sugar until frothy, about 15 minutes; don’t rush this part.
- Add 1 tsp almond essence and give it a quick beat to mix.
- Sift together 150g flour, 1 tsp baking powder, and 1/4 tsp salt.
- Gently fold this into the egg mixture with a spatula.
- Try not to overmix, as you want it light and airy.
- Pour the batter into your prepared tin and sprinkle 100g flaked almonds on top.
- Bake for 30–35 minutes.
- Check with a toothpick; it should come out clean. Cool completely.
- Slice the cooled cake in half horizontally.
- Cut the top layer into 10 slices. Pre-cutting keeps the cream from squishing out when you serve.
- Beat 2 cups whipping cream until soft peaks form.
- Add 1 heaped tbsp vanilla instant pudding and 1/4 tsp almond essence.
- Continue beating until the cream is fluffy but not too stiff.
- Spread the cream on the bottom cake layer.
- Arrange the 10 pre-cut slices on top.
- Dust generously with icing sugar.
- Serve and watch everyone swoon.
Notes
Created, prepared, tried, and tested by Gail
