Bee sting cake

Ingredients for 1 servings:

• 75 g butter or margarine
• 75 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• some lemon(s) – zest, grated
• 150 g flour
• 50 g cornstarch
• 3 tsp baking powder
• 4 tbsp milk
• 75 g butter
• 100 g sugar
• 100 g almond(s), flakes
• 1 tbsp milk
• 1 pack of pudding powder, vanilla
• 3 tbsp sugar
• 6 sheets of white gelatin
• ½ liter of milk
• 125 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Prepare a sponge cake using the ingredients listed above. Line a springform pan with baking paper and spread the batter on top. For the topping, melt the butter, add the sugar, almonds, and milk, and mix to combine. Spread the cake cake on top and bake in a preheated oven at 200°C for 30-35 minutes until golden brown. Remove the cake from the pan and allow to cool completely. Cut it in half lengthwise and fill it: Prepare the vanilla pudding according to the package instructions. Stir in 125g butter and the gelatine, and allow to cool while stirring. Spread it on the bottom of the cake and place the top layer on top. Be careful when cutting it, as it will crumble easily but tastes delicious.