World`s Best Bee Sting
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 125 g suar
- 1 packet vanilla sugar
- 150 grams flour
- 75 g butter, melt
- 3 tablespoon heavy cream
- 0.5 ½ pack baking powder
- 80 g honey
- 80 g suar
- 2 tablespoon heavy cream
- 200 g almond (s) flakes
- 100 g butter
- 0.5 teaspoon ½ cinnamon
- 1 half a lemon (s), the juice it
- 0.5 liter ½ cream
- 1 pack cream stabilizer
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Beat the 3 eggs, 125 g sugar and vanilla sugar for about 1/4 hour on the highest setting until frothy. Then carefully fold in 150 g of flour with baking powder, 75 g of melted butter and 3 tablespoons of cream.
- Pour the dough into a greased springform pan or Lumara form and bake at 180-200 ° C for 10-12 minutes.
- In the meantime, bring honey, sugar, cream, butter, cinnamon, lemon juice and almond flakes to the boil for the topping in a saucepan and distribute evenly on the pre-baked (stable, i.e. topping must not sink in) cake. Now bake the bee sting for about 15 minutes until the desired browning is achieved.
- Remove the cooled cake from the pan and cut across. Put the lower part either back into the Lumara form or a cake ring. Whip the cream until stiff with cream stabilizer and vanilla sugar. Spread on the cake base and smooth out. Carefully cut the upper part of the bee sting into 12 pieces.
- Remove the ring or mold and place the pieces on top of the cream.
- Goes fast and always tastes good!
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