This Bee Sting Cake combines the softness of a buttery sponge cake with the crunch of caramelized almonds and the richness of a creamy vanilla filling. The traditional layers and flavors make it a comforting and satisfying treat, offering a delightful texture contrast that enhances its overall deliciousness.
Why You’ll Love This: Bee Sting Cake is a joy for those who appreciate the combination of sweet and nutty flavors. The fluffy cake base pairs wonderfully with the crunchy almond topping, and the creamy vanilla filling ties it all together for a mouthwatering experience. It’s an excellent cake that balances texture and taste in every slice.
Perfect Occasion: This cake is perfect for a variety of occasions. Serve it at family gatherings, holiday celebrations, or casual meet-ups with friends. It’s also an excellent choice for a weekend baking project or to bring a special touch to an afternoon coffee break. The inviting aroma and stunning appearance make it a welcomed addition to any table.
Decoration Tips: For a beautiful finish, ensure the almond topping is golden and evenly spread across the cake for a visually appealing crunch. Once filled, dust the top lightly with powdered sugar or drizzle with a little extra honey for added gloss and sweetness. You can also garnish with sliced almonds around the edges for an extra almond crunch.
Ingredients:
- For the cake base:
- 4 eggs
- 150g butter
- 150g sugar
- 1 packet vanilla sugar
- 150g flour
- 3 tsp baking powder
- 100g slivered almonds
- For the almond topping:
- 50g butter
- 40g sugar
- 2 tsp honey
- For the cream:
- 400ml cream
- 1 packet vanilla cream powder
- Preheat your oven to 180°C (356°F) and prepare a 24cm diameter baking pan by greasing it or lining it with parchment paper.
- Start with the cake base: Beat together eggs, butter, sugar, and vanilla sugar until light and fluffy. Gradually mix in the flour and baking powder to form a smooth batter. Pour into the prepared pan, sprinkling the top evenly with slivered almonds.
- For the almond topping, melt butter in a small pan, add sugar and honey, and cook until bubbly. Evenly spread this mixture over the almond-covered batter.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the cream by whipping the cream with the vanilla cream powder until stiff peaks form.
- Once the cake is cool, split it horizontally and spread the whipped cream on the bottom layer. Replace the top layer carefully.
- Serve chilled or at room temperature for best flavor.
Enjoy!
