Bee sting with almonds and vanilla cream | Fast bee sting
A quick recipe for a bee sting cake with almonds and vanilla cream. A simple sponge cake, the dough is baked with a flavorful almond topping made from honey, butter and flaked almonds. The fluffy cream with vanilla ensures a dreamlike pleasure.
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Here is my recipe for bee sting with almonds and vanilla cream
ingredients
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almond icing
100 grams of butter
50 grams of sugar
2 tbsp honey
150 g almonds, preferably flaked almonds
dough
4 eggs
180 grams of sugar
1 pack of vanilla sugar, e.g. Bourbon vanilla
150 g flour wheat flour
½ tsp baking powder
vanilla cream
1 pack of paradise cream, with vanilla flavor
500 ml cream, cold
preparation
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almond icing
Put the butter in a casserole.
Add the sugar, honey and flaked almonds and stir well and allow to melt.
Allow the almond icing to cool.
dough
Beat the eggs in a mixing bowl.
Add sugar and vanilla sugar.
Mix everything with the hand mixer until a light and creamy mass.
Sift in the flour and add the baking powder.
Mix everything into an even dough.
Line the bottom of a springform pan with baking paper.
Fill the baking pan with the batter.
Spread the almond icing evenly over the dough.
Sprinkle with flaked almonds.
Bake the cake at 170 degrees for about 30 minutes.
Remove the bee sting from the mold and let cool on a wire rack.
Remove the parchment paper and cut the bee sting in half horizontally.
Place the bottom layer on a cake plate or cake platter.
Place a cake ring around it if you like.
vanilla cream
Put the cold cream in a mixing bowl.
Add paradise cream and mix everything into a smooth and firm vanilla cream.
Spread the bottom of the cake with the vanilla cream.
Place the top layer with almonds and press down lightly.
Put the bee sting in the fridge.
Before serving, cut into pieces and enjoy.
Tip:
The bee sting can be prepared a day in advance and stored in the fridge. The bee sting can also be baked with a yeast dough.
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