Irresistible Bee Sting Cake: Sweet Cream and Crunchy Almonds

This irresistible bee sting cake features airy layers, smooth cream, and crunchy almonds, perfect for any gathering.

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Prep Time 15

Cook Time 30

Rising Time 30

Total Time 1 15

Servings: 8 slices

Course: Desserts

Cuisine: German

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

500 g high-quality wheat flour
150 g fine sugar
2 fresh eggs
100 g soft butter
10 g dry yeast
250 ml warm milk

For the Topping

100 g toasted almonds

For the Cream Filling

300 ml plant-based cream alternatives
1 tbsp lemon juice
1 tsp plant-based gelling agent (e.g., agar-agar)

Equipment

mixing bowl
baking pan
Hand mixer
Saucepan

Method

Step-by-Step Instructions

Preheat your oven to 180°C (350°F). In a large mixing bowl, combine flour, sugar, and yeast.
In a small saucepan, heat warm milk and butter until melted, then mix into dry ingredients with eggs.
Knead the dough until smooth and elastic, about 5 to 7 minutes.
Cover the bowl with a damp cloth and let rise in a warm spot for 30 minutes.
Prepare the cream filling by whipping the cream alternatives until stiff peaks form.
Fold in lemon juice and gelling agent.
Grease a round baking pan and press the risen dough into it evenly.
Sprinkle toasted almonds on top and bake for 25 to 30 minutes until golden brown.
Allow the cake to cool for 10 minutes, then slice and fill with the whipped cream mixture.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow all ingredients to reach room temperature for the best texture. Store the cake properly to maintain its freshness.

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