Preheat the oven to 350° Fahrenheit. Grease a 10-inch springform with butter and sprinkle with a light dusting of flour. Set aside.
Use a small bowl and combine sliced almonds and granulated sugar. Set aside
Making The Batter
Add eggs and powdered sugar to a large mixing bowl and beat with a hand mixer (or stand mixer) using the whisk attachment for about 5 minutes. Begin at medium speed and gradually increase to medium-high speed. The batter should be several shades lighter.
Add in flour, baking powder, and salt. Continue to beat on medium speed until well combined. Pour the batter into the pre-greased springform.
Drizzle the batter with sugary almonds and bake for 30 minutes at 350° Fahrenheit. Use a wooden toothpick to check for doneness. Allow the cake to cool.
Making The Filling
Combine instant pudding mix with heavy cream and whole milk. Beat until thick, creamy, and easily spreadable. Add a couple of tablespoons of milk if the filling is too thick.
Assembling The Cake
Use a serrated knife to slice the cake horizontally. Spread the filling on top of the bottom layer and place the top layer back. Serve and enjoy
This recipe is hands down one of the easiest bee sting recipes. Other varieties of this recipe include a yeast dough and a more laborious honey-almond topping. Both types of recipes are great, but my family has always made and loved this easier version of the recipe. RECIPE SUCCESS TIPBe sure to beat the eggs long enough. This will make your cake light and airy.