You possibly will not accept that you can lose weight while on a diet plan which includes bee sting cake but it is feasible. It is pivotal to not eat bee sting cake or other high calorie desserts every day but in moderation.

For instance, I allow myself moderately high calorie food one meal per week. I eat a calorie controlled diet 6 days a week, say 1500 to 2000 calories each day, and then on the 7th day, I eat what I please – within moderation of course.

I have been eating like this for the last 6 weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise routine or taken any supplements or diet drinks. I have simply been careful of what I eat 6 days per week and then eat whatever I want one day a week.

I also think it helps to have a little support when dieting and for that I signed up with the Biggest Loser club. They have many tools to help you monitor your progress and reach your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat German & Austrian food. I never imagined|thought|believed I could lose 5 kilos while eating German & Austrian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some German & Austrian food, I suggest|advise|propose you make bee sting cake which is one of my favourite|most admired|most adored|best loved German & Austrian recipes.

Bee Sting Cake

This is a favorite in pastry shops all over Germany.

Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1/2 cup plus 2 tablespoons butter or margarine
1/3 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Preheat oven to 375 degrees F. Sift flour, baking powder and salt into a large mixing bowl. Cream butter until light and fluffy and gradually add sugar, beating until the mixture is light and fluffy. Beat in eggs one at a time and add vanilla extract. Using a rubber spatula, add milk and flour, alternating between the two. Use enough milk to bring mixture to thick dropping consistency. Grease and flour a springform pan and spoon in the cake mixture.

Topping
1/4 cup granulated sugar
4 tablespoons butter
1 tablespoon milk
1/2 cup sliced almonds

Combine ingredients and heat long enough to dissolve the sugar. Sprinkle the top of the cake mixture lightly with flour and pour on the topping. Bake for 25 to 30 minutes. The topping will caramelize slightly as the cake bakes. Meanwhile, prepare the Filling.

Filling
1/4 cup granulated sugar
2 tablespoons cornstarch
3 egg yolks
1/2 cup milk
1/3 cup heavy cream, whipped
1/4 teaspoon vanilla or almond extract

Combine sugar, cornstarch and egg yolks in a bowl and whisk until light. Pour on milk gently and gradually whisk into egg yolk mixture. Strain the mixture into a heavy-based saucepan and cook over very gentle heat until the mixture coats the back of a spoon. Add vanilla or almond extract and allow to cool. Place a sheet of damp wax paper or plastic wrap directly over the top of the custard as it cools. When the custard is completely cool, lightly whip the cream and fold it in.

To assemble the cake, loosen it from the sides of the pan. Turn the lock of the pan and push the cake out. Use a spatula to lift the cake off the base of the pan and cut the cake in half, horizontally through the middle with thread. Fill the cake and sandwich the layers together with the almond topping uppermost. Chill thoroughly before serving.

Cut the cake in wedges to serve.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.