Günter Hornburg’S Bienenstich - cooking recipe

Ingredients

Cake Layer
1 cup heavy whipping cream
1 cup sugar
2 cups flour
4 eggs
1 (10 g) package vanilla sugar (or 1/2 tsp.vanilla)
1 (15 g) package german baking powder (Backpulver, or 1 tsp fresh baking powder)
Topping
240 g butter
1 cup sugar
6 tablespoons honey
4 tablespoons heavy whipping cream
4 cups almonds, blanched and slivered
1 teaspoon vanilla extract

Preparation

Combine whipping cream and sugar till smooth, add eggs one at a time,beating well.
Add flour, vanilla sugar, and baking powder and mix well.
Place a thin layer of this mixture in two greased, well floured jelly roll pans. Remember, this makes two pans. Bake in 350 degree oven for 20 minutes.
Topping: Melt the butter in a heavy saucepan over low heat.
Stir in sugar, honey and cream. Stir mixture and boil for 5 minutes. Add almonds and vanilla.
Set aside to cool until warm. Mixture will thicken as it cools.
Final step: Spread almond mixture on top of partially baked bottom layer of cake. Bake another 15 - 20 minutes until golden brown.
Fill with either whipped cream, vanilla pudding lightened with whipping cream, or leave plain. A lot of people fill it with instant vanilla pudding if they don't have a lot of time.
There are many, many varieties of Bienenstich in Germany and all kinds of ways to serve and eat it.