Bee Sting Cake


Difficulty: Easy



For the yeast dough:

  • 150 ml milk (lactose free)
  • 60 g butter (lactose free)
  • 325 g spelt flour
  • 70 g corn suagr
  • Pinch of salt
  • 20 g fresh yeast

For the filling:

  • 250 ml milk (lactose free)
  • 1 packet vanilla pudding powder
  • 70 g corn sugar
  • 250 g whipping cream (lactose free)

For the almond topping:

  • 60 g butter (lactose free)
  • 50 g whipping cream (lactose free)
  • 3 tbsp corn sugar
  • 1 tbsp rice syrup/tapioca syrup
  • 100 g flaked almonds 


  1. Gently heat the butter and milk in a pan
  2. Mix the flour, sugar and salt in a bowl
  3. Break up the yeast in the flour mix and add the lukewarm milk mix
  4. Mix to make a soft dough
  5. Cover the dough and leave it to rise in a warm place for approx. 1 hour
  6. In the meantime, make the filling
  7. Make the vanilla pudding according to the instructions on the packet, but with only 250 ml of milk and 70 g of corn sugar
  8. Remove from the heat and leave to cool, covered with clingfilm to avoid a skin developing
  9. Grease a round tin (24 cm) and pre-heat the oven to 180 degrees
  10. Roll out the dough to fit the tin and place it in the tin
  11. Leave it covered for another 20 minutes to rest
  12. In the meantime, make the almond topping
  13. Place the butter, cream, sugar and syrup in a pan and heat gently
  14. When the butter has melted, bring the mixture to the boil, but keep stirring all the time.
  15. Boil the mixture for approx. 3 minutes, stirring all the time
  16. Remove from the heat and add the almonds, mix well
  17. Spread the almond mix evenly over the dough
  18. Bake in the oven for approx. 30 minutes
  19. Remove the cake from the oven and leave to cool completely
  20. When it has cooled down, remove from the tin and leave it a bit longer to cool before slicing it through the middle to make a top and bottom
  21. Whip the cream until stiff
  22. Whisk the pudding until smooth and add the whipped cream bit by bit. Keep whisking in between
  23. Spread the cream on the cake base and leave for an hour in the fridge (without the top of the cake)
  24. Cut the top of the cake into 10 pieces and place on top of the cake shortly before serving
  25. Enjoy!!




By 10 pieces, one piece contains approx. 0,25 g fructose/12,45 g glucose