Bee Sting Cake

A cake recipe for all foodies:

Beat the butter, sugar and vanilla sugar until thick and creamy. gradually fold in the eggs. Add grated lemon zest. Combine flour, cornstarch (maize starch) and baking powder and stir into the fat-egg mixture with the milk. Grease a cake springform pan *24 cm and line with parchment paper. Spread the batter on top. For the topping, melt butter in a saucepan. Add sugar, almond kernels and milk and stir everything together. Spread almond mixture evenly on the dough and bake in a heated oven at 200 *C (gas: level 3) for about 30 to 35 minutes until golden brown. Remove the cake. With a sharp kitchen knife, pull along the edge and remove the ring. Cool the cake.

For the filling, mix pudding powder with sugar and 6 tbsp. milk until smooth. Bring remaining milk to a boil, remove from heat and stir in pudding powder until evenly blended. Add butter and let it melt in it while stirring continuously. Cool the mixture completely, stirring several times. Using a sharp kitchen knife, cut the cake horizontally once and fill with the buttercream. Let stand for 1 to 2 hours before serving. Cut the cake into 16 pieces.

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