Bee sting cake

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 1 vanilla sugar
• 125 g wheat flour
• 2 tsp, leveled baking powder
• 100 g almond(s), ground
• 50 g almonds, sliced
• 15 g sugar
• 25 g butter
• 3 egg yolks
• 3 tbsp sugar
• 4 lemon(s), the juice
• 8 sheets of gelatin
• 3 cups whipped cream
• 1 tbsp oil

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

with sponge cake base

Line the bottom of a 26 cm springform pan with baking paper and grease (the base only). Preheat the oven to 170 degrees top/bottom heat (150 degrees fan-assisted). Place the eggs, sugar, and vanilla sugar in a tall bowl and beat with a hand mixer for 7 minutes until creamy. Mix the flour with the baking powder and ground almonds and carefully stir in portions on the lowest speed. Pour the batter into the springform pan, spread the sliced ​​almonds on top, and sprinkle with sugar. Place the cake in the oven and bake for about 30 minutes. Remove the base from the pan and place on a wire rack. Melt the butter and spread it over the hot base. Cut the cooled base in half horizontally. For the filling, soak the gelatin in cold water for 10 minutes. Gently heat the egg yolks with the sugar and lemon juice while stirring continuously. Add the squeezed-out gelatin and dissolve it. Stir until smooth and let cool slightly. Whip the cream until stiff and fold into the egg yolk mixture. Oil the inside of a cake ring and place it around the bottom layer. Pour in the cream. Divide the top layer into 12 slices and place them on top, pressing down lightly. Refrigerate the cake to set, preferably overnight. Remove the cake ring before serving.