Delicious Bee Sting Cake
Ingredients
- For the Cake:
- 6 eggs, separated
- 1 cup (200g) sugar
- 6 tbsp water
- 1 tsp oil
- 1 cup (100g) all-purpose flour
- 1 cup (100g) cornstarch
- 1 packet baking powder
- 1 cup (100g) sliced almonds
- For the Cream:
- 1 cup (200ml) heavy cream
- 1 cup (200g) mascarpone
- 1/2 cup (100g) cream cheese
- 3/4 cup (150g) powdered sugar
- 1 packet whipped cream stabilizer
- 1 tbsp honey
- Additionally:
- Honey
- 1/2 cup (100g) almond flakes
Instructions
- Preheat your oven to 320°F (160°C) in both upper and lower heat.
- In a large mixing bowl, beat the egg yolks with sugar until creamy. Add water and oil, continuing to mix.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture.
- Sift in the flour, cornstarch, and baking powder, folding them into the batter until well combined.
- Pour the batter into a 26cm springform pan, and sprinkle sliced almonds on top.
- Bake in the preheated oven for approximately 40 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare the cream by whipping together heavy cream, mascarpone, cream cheese, powdered sugar, whipped cream stabilizer, and honey until it forms stiff peaks.
- Once the cake has cooled, slice it horizontally, spread the cream on the bottom layer, and place the other layer on top.
- Drizzle honey over the top and sprinkle almond flakes for that extra touch.
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