Filled bee sting cake

Yield: 6

Measure Ingredient
250 grams Of butter,
225 grams Sugar, part of which may be vanilla sugar,
250 grams Of flour,
1 \N Egg,
\N \N A pinch of salt,
2 teaspoons Baking powder,
\N \N About 2 cups milk,
100 grams Of sliced, or slivered, almonds, and
½ pack Of Dr. Oetker Vanilla pudding.
\N \N First, let's prepare the cake. Cream:
75 grams Of butter.
\N \N Then add, in order,
75 grams Sugar,
1 \N Egg, and
\N \N A pinch of salt.
\N \N Then alternately parts of:
250 grams Of flour sifted with
2 teaspoons Baking powder
\N \N And
4 \N To 7 TBSP milk.
\N \N Spread the resulting batter into a greased spring-form pan.
\N \N Now let's prepare the topping. Melt:
75 grams Of butter
\N \N Then add:
100 grams Sugar, or vanilla sugar,
1 tablespoon Milk,
100 grams Of sliced, or slivered, almonds.


Allow this to cool and then spread on the cake batter. Bake at 350 F for about 35 minutes. Allow to cool.

While the cake is baking or cooling make a buttercream.

Prepare: ½ package of Dr. Oetker vanilla pudding with 1½ cups milk, and 50 grams sugar.

Then cream: 100 grams of butter.

Then add in the cooled pudding. Split the cooled cake horizontally and spread it with the pudding/butter mixture. Put the top back on the cake, and cool it to firm up the buttercream.

This is a VERY nice cake, but it is probably rather perishable, like most buttercream based cakes. Still, this hardly matters, since it will probably be eaten long before it has a chance to spoil!

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