Bee Sting Cake (Bienenstich)
Ingredients
Batter
4 large eggs
1 cup powdered sugar
½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
Filling
2 cups heavy cream
1 package (3 ounces) instant vanilla pudding mix
2-3 tablespoons whole milk optional, only add if the filling is too thick
Topping
1 cup sliced almonds
2 tablespoons sugar granulated
Greasing The Springform
½ teaspoon butter
1 teaspoon flour
Directions
Preheat the oven to 350° Fahrenheit. Grease a 9-inch springform pan with butter and sprinkle with a light dusting of flour. Set aside.
Beat eggs and powdered sugar in a large bowl with a mixer until the sugar has dissolved and the egg mixture is creamy. About 5 minutes.
Mix in flour, baking powder, and salt and continue to beat until well combined. Pour the batter into the pre-greased springform pan. Drizzle the batter with sugar and almonds.
Bake the cake at 350° Fahrenheit for 30 minutes. Use a wooden toothpick to check for doneness. Remove the sides of the springform. Set aside and wait until the cake has cooled.
In a medium bowl beat instant pudding mix and heavy cream t until thick, creamy, and easily spreadable. Add a couple of tablespoons of milk if the filling is too thick.
Use a long, sharp knife to slice the cake horizontally in half. Spread the filling evenly across the bottom layer. Place the top layer back.
