Quick bee sting cake
Irresistibly tasty: Melt-in-your-mouth bee sting cake with paradise cream
Servings: 12
Calories: 322kcal
Equipment
- Thermomix
- Schmetterling (Rühraufsatz)
- Teigschaber
- Springform 26 cm
Ingredients
- 4 Eggs
- 150 g Sugar
- 1 Pck. Vanilla sugar
- 125 g Flour
- 2 TL Baking powder deleted
- 50 g ground almonds
- 100 g sliced almonds
- 30 g Butter
Filling:
- 1,5 Pck. Vanilla cream of paradise
- 400 g Whipped cream
Instructions
- First insert the butterfly. Then add the eggs, sugar and vanilla sugar to the mixing bowl and mix well. 10 min. / 37° C / beat level 4.
- Then mix the flour with the baking powder and sieve into the mixing bowl. Add the ground almonds and 4 sec. Stir in / level 3. Note: Sifting the flour is not absolutely necessary, but it will make the base finer.
- Pour the batter into the prepared tin (do not grease the edges), smooth it out and spread the sliced almonds on top.
- Bake on the rack in the lower third of the oven for 30 minutes. Then remove from the oven, melt the butter in the microwave or on the stove and spread over the flaked almonds on the hot cake. Then leave to cool completely and cut horizontally once.
- To prepare the filling, rinse and reinsert the mixing bowl and butterfly.
- Place the cold (!!) whipping cream and the Paradise cream powder in the mixing bowl and mix for approx. 1.5 min. Beat until stiff / speed 4. Depending on how cold your cream is, the time may vary slightly.
- Pour the cream onto the bottom layer and smooth it out. Place the top layer on top and keep in the fridge until ready to serve.
Notes
Tip: It is particularly practical to cut the top cake base with the flaked almonds into 12 pieces before placing it on top and then place them individually on the cream of paradise. This makes it easier to cut the cake without the filling oozing out, and you can also cut smaller pieces if necessary.
Tastes even better the next day when the cream has soaked in.
