German Bee Sting Cake!

By Anne545

“This dessert is sure to create a lot of “buzz” with your gang! Our German Bee Sting cake is based on the traditional German “Bienenstich,” which is basically a honey-glazed cake with a layer of creamy vanilla custard. One bite and you’ll understand what makes this cake so buzz-worthy.”

Ingredients

• 1 stick plus 6 Tbsp butter, softened, divided
• 3/4 cup honey, divided
• 2 tsp. vanilla extract, divided
• 1/2 cup sliced almonds
• 1/4 cup sugar
• 2 eggs
• 1 &3/4 cups plus 1 Tbsp. Gold Medal all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup milk
• 2 cups heavy cream
• 1 (3.4-ounce) package instant vanilla pudding and pie filling mix

Preparation

Step 1

•Preheat oven to 375 deg.F. Coat bottom and sides of 9" springform pan with cooking spray, and line bottom with wax paper; set aside.

•In small saucepan over medium-high heat, melt 6 Tbsp. butter and 1/2 cup honey. Bring to boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 tsp. vanilla and the almonds; let cool.

•In large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and remaining 1 tsp. vanilla; beat until thoroughly mixed.

•In medium bowl, combine 1&3/4 cups flour, the baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 Tbsp. flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour.

•Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally.

•In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve.