Name: Bee sting cake with vanilla cream
Prep time: 30 min
Cook time: 1475 min
Total time: 1505 min
Yield: 12 Portionen
Ingredients: 150 g Flour; 2 tsp Baking powder; 125 g Sugar; 1 Pck. Vanilla sugar; 150 g Butter; 4 piece Egg(s); Fat for the mold; 40 g Sugar; 3 tbsp Sweet cream; 2 tbsp Honey; 200 g Almond flakes; 1 Pck. Cream powder Paradise Cream Vanilla; 400 ml Sweet cream

Cook Time

25 h 5 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This bee sting cake with vanilla cream is a true classic that should not be missing from any coffee table! The fluffy dough, the crispy almonds and the creamy filling harmonize perfectly with each other. I especially like to make it when visitors come, because it can be prepared well and tastes best when it has been soaked through for a day. The vanilla cream, prepared with cream instead of milk, makes it extra juicy and aromatic. An absolute must for all cake lovers!

Ingredients (13 ingredients)

150 g Flour
2 tsp Baking powder
125 g Sugar
1 Pck. Vanilla sugar
150 g Butter
4 piece Egg(s)
Fat for the mold
40 g Sugar
3 tbsp Sweet cream
2 tbsp Honey
200 g Almond flakes
1 Pck. Cream powder Paradise Cream Vanilla
400 ml Sweet cream

Preparation (8 steps)

Prepare springform pan and preheat oven

Grease a 24 cm diameter springform pan and preheat the oven to 180 °C top/bottom heat.

Prepare batter

Thermomix® Setting

2 min/Speed 4

Put 150 g flour, 2 tsp baking powder, 125 g sugar, 1 pack vanilla sugar, 150 g butter and 4 eggs into the mixing bowl and process into a batter for 2 min./speed 4.

120

Pour dough into springform pan and bake

Pour the batter into the greased springform pan and bake in the preheated oven at 180 °C for approx. 20 min.

Prepare almond topping

Thermomix® Setting

5 min/212°F/Speed 2 100

Put 40 g sugar, 3 tbsp sweet cream, 2 tbsp honey and 200 g almond flakes into the mixing bowl and heat for 5 min./100°C/speed 2 until a homogeneous mass is formed.

300

Spread almond topping on the cake and finish baking

After 20 min. baking time, spread the almond mixture on the cake and bake again for 10 - 15 min. at 180 °C. Let the cake cool down.

Prepare vanilla cream

Thermomix® Setting

2 min/Speed 3,5

Put 1 pack cream powder Paradise Cream Vanilla and 400 ml sweet cream into the mixing bowl. Whisk with the butterfly for 2 min./speed 3.5 until the cream is firm.

120