Bee Sting Cake

Instructions

1. Start by preparing the pastry cream. Mix the pudding mix with sugar and milk in a saucepan. Cook until thickened, then set aside to cool.
2. For the cake batter, beat the eggs and sugar until fluffy. Add hot water while beating until the color changes. Then, add vegetable oil and mix well.
3. Sift in the dry ingredients (baking powder, vanilla sugar, flour, and cornstarch) and fold them into the egg mixture using a spatula.
4. Pour the batter into a greased 9-inch cake pan and bake in a preheated oven at 350°F (180°C) for 30-35 minutes.
5. While the cake is baking, prepare the almond topping. Melt butter in a saucepan, then add sliced almonds, sugar, and honey. Cook until golden brown.
6. Once the cake is almost done, remove it from the oven and spread the warm almond topping evenly over the top. Return to the oven for another 3-4 minutes until the almonds turn golden.
7. Let the cake cool for a minute, then carefully transfer it to a wire rack to cool completely.
8. Whip the whipping cream and cream stabilizer until stiff peaks form, then fold it into the cooled pastry cream.
9. Cut the cake in half horizontally and spread the pastry cream mixture over the bottom layer. Place the top layer over the cream and refrigerate for at least 2-3 hours before serving. Enjoy your Bienenstich cake!