~ Cake

- Pre-heat oven to 350° F, prepare 2 round cake pans (standard size) spray with nonstick spray, and set aside

- In a Medium sized bowl; mix the dry ingredients, in a separate bowl; mix the wet ingredients. 

- Incorporate the wet ingredients into the dry ingredients and mix until smooth.

- Divide the batter evenly into the 2 prepared cake pans, and cover with Foil.

- Bake at 350°F for 35 minutes

- Take out, remove foil and cool completely.

~ Prepare the Vanilla pudding

- With a hand mixer; Mix the package of instant vanilla pudding with 2 cups of Heavy Cream until smooth.

~ Honey - Almond topping:

- In a saucepan on medium-high heat; add butter and sliced almonds and stir occasionally until almonds are slightly toasted.

- Turn heat to medium-low, and add brown sugar, honey, and a pinch of salt.

- Stir to incorporate; let simmer for 3 minutes or until sugar is melted and resembles syrup.

Assembly:

- Once cooled; level and split the cake, holding the cake steady with one hand, use a long serrated knife to cut the cake into even layers. 

- Spread half of the pudding evenly on one layer. Gently replace the top layer of the cake

- Evenly pour over half of the Honey-Almond topping on top of the cake.

- continue the same step with the second cake.

Slice and Enjoy!

The original German Bienenstich Cake is a Yeast Cake with a Pastry Cream filling and a Honey-Almond topping. 

My Mom has made this recipe as prepared above for years and we love the taste. Maybe one day I will try to make the Yeast version and compare them.

I hope you enjoy this version of the Bienenstich Cake as much as we do. Feel free to tag us @dessertbeforevareniki