Cream fat, sugar and salt. Stir in the eggs one after the other. Mix flour and baking powder, alternating with milk. Pour the dough into a greased springform pan (26 cm Ø). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes. Take out and let cool down.
For the bee sting base, simmer cream, sugar, flaked almonds and fat in a pan while stirring at medium heat for about 5 minutes. Line the bottom of a springform pan with baking paper, fill in the mixture and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes. Let it cool down and cut into 12 cake pieces. For the filling, drain the apricots. Whip cream, sugar and sauce powder until stiff. Place a springform pan rim around the sponge cake base. Cover with apricots, except 4 pieces. Spread 3/4 of the cream on top. Fill the rest of the cream into a piping bag with star-shaped spout. Spray 12-16 tuffs onto the cake.
Whip cream, sugar and sauce powder until stiff. Place a springform pan rim around the sponge cake base. Cover with apricots, except 4 pieces. Spread 3/4 of the cream on top. Fill the rest of the cream into a piping bag with star-shaped spout. Spray 12-16 tuffs onto the cake. Cut the 4 apricots into 12-16 slices and place them on the tuffs. Put the cake in a cool place for about 1 hour. Place almond pieces fan-shaped on top. Decorate with lemon balm if desired. Results in about 12 pieces
Cut the 4 apricots into 12-16 slices and place them on the tuffs. Put the cake in a cool place for about 1 hour. Place almond pieces fan-shaped on top. Decorate with lemon balm if desired. Results in about 12 pieces
Dishes: V & B