Almond bee sting with strawberries

Ingredients

Directions

1. 1

   Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one after the other. Mix flour, almonds and baking powder and stir into the mixture with milk. Put the dough into a greased springform pan (26 cm Ø) and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for about 30 minutes. In the meantime mix 4 tablespoons of milk, amaretto, sugar and pudding powder. Bring the rest of the milk to the boil, add the pudding powder while stirring and let it boil for at least 1 minute.

2. 2

   Let it cool down. Melt butter, sugar and honey for the icing. Add almonds, bring to the boil and brown lightly. Stir in the milk and add to the cake 10 minutes before the end of the baking time. Put Amarettinis immediately on the hot cake. Loosen the rim of the springform pan. Let the cake cool down on a grid. Wash the strawberries and put some aside. Clean and dice the rest. Whisk the warm butter with the whisk of the hand mixer until frothy. Stir the cold pudding and add it to the butter by the spoonful. Cut the cake once.

3. 3

   Wash the strawberries and put some aside. Clean and dice the rest. Whisk the warm butter with the whisk of the hand mixer until frothy. Stir the cold pudding and add it to the butter by the spoonful. Cut the cake once. Spread half of the butter cream on the bottom cake layer and sprinkle with strawberries. Spread the rest of the cream on top and cover with the top cake layer. Decorate cake with remaining strawberries