Bee Sting Cake Without Baking
A no-bake dessert consisting of a biscuit base with almonds, a pudding layer with cream cheese and honey, whipped cream, and toasted almond flakes. A perfect honey treat for all lovers of creamy desserts.
Details
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 12
Ingredients
-
100 g Nuts, almonds
-
180 g Breadcrumbs, dried
-
1 pinch Salt, table
-
80 g Butter, unsalted
-
500 ml Milk, whole milk
-
2 piece Pudding, vanilla
-
4 spoon Sugar, white
-
200 g Cheese, creamy
-
80 g Honey
-
350 ml Sweet cream
-
65 g Powdered sugar
Steps
-
Line a baking dish, sized 35 x 25 centimeters, with parchment paper.
-
Dry roast the almond flakes in a pan, stirring them frequently. Once they turn a nice golden brown, transfer them to a plate.
-
Blend the biscuits with half of the almond flakes and a pinch of salt into crumbs. Melt the butter and mix it with the biscuit crumbs. Spread the mixture evenly over the bottom of the baking dish and press it down firmly with your hands or a glass.
-
Cook two packets of pudding with four tablespoons of sugar in 500 ml of milk. Transfer it to a bowl and cover it with plastic wrap, touching the surface to prevent a skin from forming. Let it cool to room temperature.
-
Meanwhile, whip the cream with powdered sugar until stiff peaks form.
-
Mix the pudding with cream cheese and honey. Fold in one-third of the whipped cream, then spread the mixture over the biscuit base. Top with the remaining whipped cream, smoothing it out nicely. Refrigerate the dessert for at least 4 hours.
-
Carefully remove the dessert from the baking dish using the parchment paper. Sprinkle the top with the remaining almond flakes, drizzle with honey, and cut into desired-sized pieces.
Nutrition Information (Per 100g)
- Calories: 417.86 kcal
- Fat: 20.75 g
- Saturated Fat: 8.95 g
- Carbohydrates: 52.3 g
- Sugars: 37.23 g
- Protein: 5.9 g
- Fiber: 2.07 g