Quick Beesting Cake

I've prepared a Beesting cake in 2013, but this version is easier and faster. While the original Beesting cake is a yeast dough filled with a custard-buttercream, this one is prepared from a yellow cake catter and filled with a quick custard.

Ingredients:

One springform (26 - 28 cm or 10 - 11 inches in diameter)

Some grease

A small stovetop pot

Cake batter:

150 g all-purpose flour

2 leveled teaspoons baking powder

125 g sugar

1/2 teaspoon vanilla extract or 1 package vanilla sugar

150 g (1.5 sticks) butter or margarine

4 eggs

Topping:

50 g (1/2 stick) butter

40 g sugar

3 tablespoons whipping cream (remove from cream for filling)

1 teaspoon honey

100 g slivered almonds

Filling:

1 small package JELL-O vanilla (no cook) or 1 package Paradiescreme vanilla

400 g (1 pint) whipping cream 

Preparation:

1. Grease springform bottom. Preheat oven to 180°C (350 F).

2. Prepare topping: Melt butter, sugar, honey and whipping cream in a small stovetop pot. Bring to a brief boil, then stir in the almond slices. Let mixture cool down stirring occasionally.

3. Prepare batter: Mix flour and baking powder in a bowl. Add all remaining ingredients and whisk with an electric hand mixer for about 2 minutes until batter is smooth. Pour batter into springform and spread evenly.

4. Bake cake for about 20 minutes at 180°C (350 F). Remove cake from oven, then spread almond topping evenly on top of the cake. Bake for another 15 minutes.

5. Remove cake from oven, take off springform edge. Let cake cool down. Cut cake horizontally in half. Cut top half into 12-16 slices.

6. Prepare filling: instead of using milk prepare filling with a little less than 400 g whipping cream. Spread cream evenly on bottom half of the cake. Put almond slices on top and slightly push into the cream filling. Chill cake until ready to be served.