Simple Peach and Apricot Cake with Bees

5 from 4 votes
Prep Time 2 hours
Rest Time 1 hour
Total Time 3 hours
Course Dinner
Cuisine European
Servings 1 people


Simple peach and apricot cake with bees

  • 1 Homemade biscuit or bought Viennese cake base
  • 750 g Low fat quark
  • 250 g Mascarpone light
  • 1 Sachets Vanilla sugar
  • 100 g Finest sugar
  • 0,25 tsp Homemade vanilla flavor
  • 70 g Whole milk chunks (leftovers)
  • 70 g White chocolate - chunks (leftovers)
  • 7 piece Apricot halves (leftovers)
  • 1 Can (large) Peach halves


  • Take a bowl and add the low-fat quark, mascarpone, sugar, vanilla sugar, vanilla flavor and mix together. Add whole milk & white chunks, fold in. I took out the remaining apricots from it (3) and cut the rest into small pieces.
  • Place the finished Viennese cake base or homemade sponge cake on a cake plate. Spread apricot jam on the floor. Then spread half of the cream over it and put the second base on top. Now repeat again.
  • Place the last floor on top, press down lightly. Spread the rest of the cream on the surface and the edge. Then place in the refrigerator and chill for one (1) hour.
  • In the meantime, melt the dark chocolate over a water bath and then pour it into a piping bag. Pour the peaches into a colander and drain. Take out two of them and set them aside. Dab the two adults and children with a paper towel and place them on a flat plate. Glue on sugar eyes with a little glue.
  • Then use the piping bag to draw the strips over the fruit. Make small incisions and attach the flaked almonds as wings. Put the remaining drained peach halves in a tall container and puree with a magic wand.
  • Then take the chilled cake out of the fridge and distribute the finished bees as you please. Pour / distribute the peach puree between the bees and let it run down the edge as noses. Chill again until ready to eat.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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