bee sting

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 120 g Butter or margarine
  • 125 g Sugar
  • 1 pinch Salt
  • 2 Eggs (size M)
  • 200 g Flour
  • 1 coated Tsp Baking Powder
  • 2-3 TABLESPOONS Milk
  • 7-10 Tbsp Grease
  • 100 g Whipped cream
  • 150 g Sugar
  • 150 g flaked almonds
  • 100 g Butter or margarine
  • 1 can(s) (850 ml) Apricots
  • 3 (à 200 g) Cup of whipped cream
  • 2-3 TABLESPOONS Sugar
  • 1 package Sauce powder "Vanilla flavor
  • 7-10 Tbsp Lemon balm

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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

  4. 4

    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

  5. 5

    Dishes: V & B

Categories & Tags

Cakes & PastriesexoticCakeCake