Bienenstich

• Cake
• 1 cup heavy whipping cream
• 1 cup sugar
• 2 cups all-purpose flour
• 4 eggs
• 1/2 teaspoon vanilla
• 1 teaspoon baking powder
• Topping
• 1 cup butter
• 1 cup sugar
• 6 tablespoons honey
• 4 tablespoons heavy whipping cream
• 4 cups blanched & slivered almonds
• 1 teaspoon vanilla
• Filling
• prepared vanilla pudding

1. Topping:
2. Melt the butter in a saucepan over low heat. Stir in the honey, cream and sugar. Let the mixture boil for 5 minutes then add the almonds and vanilla. Set aside and allow to cool.
3. Cake:
4. Mix the whipping cream and sugar until smooth, then add the eggs one at a time and beat well. Add the flour, vanilla and baking powder. Pour into two greased and floured jelly roll pans. Bake at 350u0b0F for 20 minutes.
5. Spread the topping on the partially cooked top layer of the cake and allow to bake for another 15-20 minutes until golden brown. Make the vanilla pudding mix according to the package. Allow the cake to cool before assembling the final product.

cake, heavy whipping cream, sugar, flour, eggs, vanilla, baking powder, topping, butter, sugar, honey, heavy whipping cream, almonds, vanilla, filling, vanilla pudding

Taken from www.food.com/recipe/bienenstich-343695 (may not work)