Bienenstich

One of my favorite places while growing up in Berlin was the local bakery.  The smell of fresh baked bread and cakes.  Oh my!

No matter at what time you get to the bakery there was always something yummy staring back at you.  I still remember one of my favorite cakes, the Bienenstich.  It's more like sweet bread than a cake but oh my, the flavor!

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 

 

Directions: 

 

1. Combine whipping cream and sugar till smooth, add eggs one at a time,beating well.
   
2.  Add flour, vanilla sugar, and baking powder and mix well.
   
3. 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.
   
4.  Topping: Melt the butter in a heavy saucepan over low heat.
   
5. Stir in sugar, honey and cream. Stir mixture and boil for 5 minutes. Add almonds and vanilla.
   
6. Set aside to cool until warm. Mixture will thicken as it cools.
   
7. Final step: Spread almond mixture on top of partially baked bottom layer of cake. Bake another 15 - 20 minutes until golden brown.