Bee Stings

Bee Stings

Preparation time: About 25 min.
Rising: Ca. 40 min.
Duration: About 20 min.
Oven temperature: 200-210° C / 390-410° F
Suitable for freezing.

1 serving basic dough *
125 g [4,4 oz] butter / margarine
3 eggs
175 g [6,2 oz] sugar (2 dl)
1 lemon,
200 g [7 oz] almonds


[1] Make  the basic dough* and put it in the mould. Leave to rise for about 10 min.

[2] Stir the softened butter with the egg yolks, chopped almonds, 100 g / 3,5 oz sugar and finely grated lemon zest, added a little at a time. Spread the cream on the dough. Beat egg whites until stiff, using the remaining sugar and add this meringue mass on top of the cream.

[3] Meringue and butter cream can also be mixed and spread on the dough.

[4] Bake as indicated and cut the cake into bars when cool.

* Basic Dough

Mould, ca. 30 x 40 cm / 12 x 16 in
Preparation time: About 15 min.
Elevation: Ca. 40 min.
Duration: About 20 min.
Oven temperature: 200-210° C / 390-410° F
The middle shelf of the oven
Suitable for freezing.

1/2 kg [1,1 lb] flour (8-8 1/2 dl / 1,6-1,7 pt)
150 g [5,3 oz] butter / margarine
3 tablespoons sugar
Zest of 1/2 lemon
50 g [1,75 oz] yeast
2 1/2 dl [0,5 pt] milk


[1] Sift the flour into a bowl and crumble the butter into the flour with your fingertips. Sprinkle with sugar and lemon zest.

[2] Dissolve yeast in lukewarm milk (not above 37° C / 98,5° F), pour it into the flour mixture and work the dough smooth and supple. Place a cloth over the bowl and let dough rise in a warm place to double size.

[3] Dress a mould (30 x 40 cm / 12 x 16 in) with baking paper. Two smaller (15 x 20 cm / 6 x 8 in) moulds can also be used. Knead the risen dough a little and put it in the mould / moulds.

[4] The dough can now rise for approximately 20 min. alone, or the meringue and butter cream be spread on the dough immediately and the cake baked.