Bienenstich

Bienenstich (Bee Sting) is an old German cake that is sweet and delicious. The original recipe calls for vanilla sugar but it's hard to find here so I just use vanilla extract. Also - you cannot substitute margarine for the butter. There are various versions of the filling for this recipe. To make things easier I cheat and use vanilla pudding mix made with whipping cream and beaten until light.

• Ready In: 1 hr 10 mins
• Yields: 1 cake

Ingredients

• Cake

• 1  cup heavy whipping cream
• 1  cup sugar
• 2  cups all-purpose flour
• 4  eggs
• 1⁄2 teaspoon vanilla
• 1  teaspoon baking powder

• Topping

• 1  cup butter
• 1  cup sugar
• 6  tablespoons honey
• 4  tablespoons heavy whipping cream
• 4  cups  blanched &  slivered almonds
• 1  teaspoon vanilla

• Filling

•  prepared vanilla pudding

Directions

1. Topping:
2. Melt the butter in a saucepan over low heat. Stir in the honey, cream and sugar. Let the mixture boil for 5 minutes then add the almonds and vanilla. Set aside and allow to cool.
3. Cake:
4. Mix the whipping cream and sugar until smooth, then add the eggs one at a time and beat well. Add the flour, vanilla and baking powder. Pour into two greased and floured jelly roll pans. Bake at 350°F for 20 minutes.
5. Spread the topping on the partially cooked top layer of the cake and allow to bake for another 15-20 minutes until golden brown. Make the vanilla pudding mix according to the package. Allow the cake to cool before assembling the final product.