Bienenstich (Bee Sting Cake)

Delectable layers of honey caramel-topped sponge and creamy custard.

Ingredients

• 300 grams all-purpose flour
• 100 ml milk
• 100 grams butter
• 100 ml honey
• 150 grams sugar
• 2 eggs
• 100 grams sliced almonds

Method

1. Mix flour, milk, sugar, eggs, and butter to make sponge batter.
2. Pour batter into a greased pan and preheat to 180°C (350°F).
3. Heat honey, sugar, and butter, add almonds, spread over batter.
4. Bake for 25 minutes and allow to cool before slicing.

Chef's tips

• Ensure almonds are evenly distributed.
• Use parchment paper for easier sponge removal.