The bee cake is simple and fast in itself. For the decoration of the bees you need a little patience, but of course you can also leave them out.
The cake is perfect for Easter and spring, because it tastes really nice fresh and wonderfully light. The yellow layer consists of a fruity apricot jam, mixed with the fruit juice, in which the apricots were inserted. For stabilization I used a packet of gelatine. But you can also leave that out, if you like.
For the vanilla and sour cream layer you should use 2 sachets of vanilla pudding and boil them with only 500 ml of milk. So you ensure that the cream is sufficiently firm and does not run later when cutting.