Description
Bee Sting Cake is a delightful dessert that combines a light, airy cake with a creamy filling and a crunchy caramel topping, making it a perfect treat for any occasion.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter
- melted
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- 2 cups heavy cream
- 1 package (3 ounces) instant vanilla pudding
- 2–3 tablespoons milk
- optional
- 1 cup sliced almonds
- 2 tablespoons granulated sugar
- ½ teaspoon butter
- for greasing the pan
- 1 teaspoon flour
Instructions
- Preheat your oven to 350°F (175°C) and grease the springform pan with butter and flour.
- In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
- Gently fold in the melted butter, vanilla extract, and baking powder until well-combined.
- Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the filling by whipping the heavy cream to stiff peaks and folding in the instant vanilla pudding.
- If the filling is too thick, add 2-3 tablespoons of milk to achieve the desired consistency.
- Once the cake has cooled, slice it in half horizontally and spread the filling evenly between the layers.
- For the topping, toast the sliced almonds in a pan with 2 tablespoons of sugar until golden brown and caramelized.
- Sprinkle the toasted almonds on top of the filled cake and serve chilled.
Notes
Make sure to allow the cake to cool completely before adding the filling and topping for best results.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 31 g
- Sodium: 210 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 105 mg
Keywords: Bee Sting Cake, dessert, American cake, creamy filling, caramel topping