Bee Sting Cake

This recipe was originally on the internet from a food blog and is no longer working. I spoke of as simpler variation of the traditional German Bienenstich Bee Sting Cake and decided to post the recipe here in case someone still wishes to have access to it. Credit goes to the original creators of the recipe at thebakingpan.com

ALMOND TOPPING
5 1/4 tablespoons butter (2/3rd’s stick of butter)
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup sliced almonds
CAKE BASE
2 3/4 tablespoons butter (1/3rd stick of butter)
1/4 cup honey
1 teaspoon vanilla extract
2 large eggs
1 3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
1 tablespoon all-purpose flour
FILLING
2 cup heavy cream
3 ounce vanilla pudding

1.           PREP

• Preheat oven to 375°F.

• Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside.

2.          PREPARE ALMOND TOPPING:
In a small saucepan over medium-high heat, melt 2/3rds stick butter and 1/2 cup honey; bring to a boil. Reduce heat to low, and simmer 2 minutes.

3.           Remove from heat and stir in the almonds and 1 teaspoon of vanilla extract; mix to combine and then set aside to cool.

4.           PREPARE THE CAKE:
In a large bowl, beat the 1/3rd stick of butter with the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and 1 teaspoon vanilla extract; beat until thoroughly mixed.

5.           In a separate medium bowl, combine 1-3/4 cups flour, the baking powder, and salt; mix well.

6.           Gradually add the flour mixture and 1/2 cup of whole milk into the wet ingredients, alternating between the two, until the batter is smooth an no pockets of dry ingredients remain.

• Use care to not overmix the batter, just mix it until it is homogenous and comes together.

7.           Spread batter evenly in the prepared pan. Sprinkle the remaining 1 tablespoon flour over the top, lightly spreading it with your fingers to make an even coating.  Pour the prepared almond topping mixture evenly over flour layer.

8.           BAKE
Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool.

9.           PREPARE THE FILLING/FINISH THE CAKE:
In a medium bowl, beat heavy cream until stiff peaks form. Add the pudding mix and beat until thoroughly combined.

10.        Remove springform pan ring and invert cake onto baking sheet.  

11.        Slice cake in half horizontally at the flour layer.  Remove the bottom of spring-form pan and wax paper.

12.        Invert the bottom of the cake, top side up, on a serving platter and spread the mixture filling onto bottom half of cake.  Top the filling with the top half of the cake.

13.        Serve or refrigerate until ready to serve.