Bee sting without filling

Ingredients for 1 servings:

• 1 cup of cream, 250 g each
• 4 eggs
• 1 cup sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 cups flour
• 1 packet of baking powder
• 250 g butter
• 1 cup sugar
• 250 g almond flakes
• 5 tbsp milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Mug cake, for one baking tray, cup size 250 ml

If you don’t have a 250g cup of cream on hand, here are the measurements in grams: 1 cup sugar = 220g, 2 cups flour = 300g. Preheat the oven to 200°C (top/bottom heat). Whisk the cream and eggs together using the whisk attachment on a hand mixer until frothy. Rinse the cream bowl, fill it with sugar, and pour it into the egg mixture. Add the vanilla sugar and salt. Sift the flour and baking powder over it and mix everything into a smooth batter. Spread the batter onto a baking sheet lined with baking paper and bake on the middle rack for 10 minutes. The batter should then be light brown and slightly firm to prevent the topping from sinking into the batter. You can test this by gently pressing on the batter with the palm of your hand. In the meantime, melt the butter in a saucepan, add the sugar, almonds, and milk, and mix everything together. Pour the mixture onto the pre-baked cake and bake for another 15 minutes on the top rack until golden brown. Let cool.