Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup honey
- 1 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking powder, and salt in another bowl. Gradually add this to the creamed mixture alternately with the milk, starting and ending with the flour mixture.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
- Whip the heavy cream until soft peaks form, then fold in honey for the filling.
- Once the cake is cool, slice it in half horizontally and spread the cream filling between the layers.
- Top with sliced almonds and drizzle with additional honey if desired.
- Serve chilled and enjoy your delicious German Bee Sting Cake!
Notes
Make sure your butter is softened to room temperature for easier creaming with sugar. You can toast the almonds slightly for added flavor before topping the cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg