Bumblebee Cake

First, preheat the oven to 180 °C top/bottom heat. Line a springform pan (28 cm Ø) with baking paper.

For the base, separate the eggs and beat the egg whites until stiff. Beat the yolks until foamy, add the water and sugar and mix until the sugar has dissolved.

Then quickly stir in the baking powder, baking soda and flour and carefully fold in the beaten egg whites. Pour the batter into the baking pan, smooth it out and bake for about 18 minutes. Remove the baked sponge from the oven and let it cool completely.

For the cream, whip the pâtisserie cream until stiff for about 4 minutes, stir the lemon zest into the whipped pâtisserie cream.

Moderately heat the strawberry jam in a saucepan and stir until a spreadable mixture is formed. Carefully remove the sponge from the mold and spread the strawberry jam with a brush. Spread the pâtisserie cream on top. Refrigerate the cake for at least 3 hours.

For the decoration, drain the peach halves in a sieve. Melt the chocolate in a water bath. For the bumblebee bodies, place the peach halves cut side down on baking paper, dip a teaspoon into the chocolate coating and use it to draw stripes across the peaches to create a “bumblebee” pattern.

Allow to dry, then use a sharp knife to make a small cross-section on the top of the peaches and place two almond flakes on each as wings.

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