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🍰 Classic Bee Sting Cake

698 kcal · 30 min · 4 servings

Classic Bee Sting Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Line a springform pan with baking paper and lightly grease the edges.
  3. 3. Place one egg, quark (a type of fresh cheese), 50 milliliters of milk, and 50 milliliters of oil into a mixing bowl.
  4. 4. Add 300 grams of flour, 75 grams of sugar, a pinch of salt, and baking powder.
  5. 5. Knead the dough smoothly for two minutes on a medium speed setting.
  6. 6. Place 50 grams of sugar, vanilla sugar, butter, and apricot jam into a clean container.
  7. 7. Heat the mixture for two minutes at 60 degrees Celsius on setting two.
  8. 8. Puree the mixture for five seconds on high speed.
  9. 9. Stir in the sliced almonds for eight seconds on low speed.
  10. 10. Spread the dough evenly into the prepared pan and smooth the surface.
  11. 11. Distribute the almond and jam mixture evenly over the dough.
  12. 12. Bake the cake for about 50 minutes.
  13. 13. Cover the cake with baking paper after 30 minutes to prevent it from browning too much.
  14. 14. Let the cake cool down completely on a wire rack.
  15. 15. Soak the gelatin in cold water.
  16. 16. Whip the cream in a clean container for 40 seconds on setting four until stiff.
  17. 17. Transfer the whipped cream to another container and keep it cold.
  18. 18. Place 500 milliliters of milk, 100 grams of sugar, and vanilla pudding powder into a clean container.
  19. 19. Cook the mixture for seven minutes at 100 degrees Celsius on setting three.
  20. 20. Squeeze the gelatin and add it to the warm pudding.
  21. 21. Dissolve the gelatin for 30 seconds on setting three.
  22. 22. Transfer the pudding to another container and let it cool, stirring occasionally to prevent a skin from forming.
  23. 23. Gently fold the cold whipped cream into the cooled pudding.
  24. 24. Slice the cooled cake base horizontally into two equal plates.
  25. 25. Spread the pudding cream evenly over the bottom cake layer.
  26. 26. Place the top cake layer on top.
  27. 27. Dust the cake with powdered sugar and serve it.

Nutrition per serving