Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 cup unsalted butter
- 1 package active dry yeast
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup vanilla pudding mix
- 1/2 cup sliced almonds
- 1/4 cup honey
Instructions
- Heat milk in a small saucepan until warm. Remove from heat, add yeast and a pinch of sugar; let sit for 5 minutes.
- Combine flour, sugar, and salt in a large bowl. Add the warmed milk mixture, melted butter, and eggs; mix until a dough forms.
- Knead dough on a floured surface until smooth. Place in a greased bowl, cover, and let rise for about 1 hour.
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans.
- Divide the dough and place it into the prepared pans, spreading it evenly.
- Bake for 25-28 minutes, or until golden brown. Cool in the pans for 10 minutes, then remove.
- Whip heavy cream until soft peaks form; fold in the vanilla pudding mix.
- Cut the cakes in half horizontally. Spread the custard cream between the layers and stack them.
- Cook honey and sliced almonds in a small saucepan until the almonds are toasted.
- Top the cake with the honey-glazed almonds. Serve and enjoy!
Notes
Best served chilled. Pair with fresh fruit for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, dessert, bee sting cake, Bienenstich, sweet treat, easy dessert