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Bee Sting Cake topped with creamy filling and almonds, a delicious dessert treat.

Bee Sting Cake

A delightful and nostalgic dessert featuring fluffy cake layers, sweet honey cream, and a crunchy almond topping - perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Afternoon Tea, Dessert
Cuisine: German
Calories: 200
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Gluten-free flour can be used.
  • 1 cup sugar Brown sugar adds a caramelized flavor.
  • 1/2 cup butter Consider substituting with margarine for lactose-free baking.
  • 1 cup milk Almond or oat milk can be used as dairy-free options.
  • 3 pieces eggs Flax eggs can substitute for a vegan variant.
  • 2 tsp baking powder Ensure freshness for best results.
  • 1 tsp vanilla extract Use pure vanilla for richer taste.
Filling and Topping Ingredients
  • 1 cup heavy cream Coconut cream provides a dairy-free alternative.
  • 1/4 cup honey Maple syrup is a great substitute.
  • 1/4 cup sliced almonds Any toasted nuts can be used.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a bowl, cream together the butter and sugar until light and fluffy.
  4. Add eggs and vanilla, mixing well until combined.
  5. In another bowl, combine flour with baking powder.
  6. Gradually add dry ingredients to the wet mixture, alternating with milk.
  7. Pour the batter into prepared pans and ensure even distribution.
  8. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  9. Allow the cakes to cool completely before assembling.
Assembly
  1. Whip heavy cream and fold in honey.
  2. Layer the cakes with honey cream and on top.
  3. Sprinkle sliced almonds on top before serving.

Notes

Serve slightly chilled and enjoy with a warm cup of tea or coffee. Cover and store in the fridge for 3-4 days, or freeze individual portions for up to three months.