No Refined Sugar

Layered Almond Cake with Honey Cream Filling

Average: 5 (2 votes)
(2 votes)
Layered Almond Cake with Honey Cream Filling
share Share
bookmark_border Copy URL
1 hr
ready in 4 h.
Ready in

Healthy, because

Even smarter

Almonds are true all-rounders. They are full of muscle-strengthening protein, bone-strengthening calcium, iron for blood formation and healthy fats. In addition, they are brain food, as the high content of magnesium, phosphorus, vitamin E and niacin has a positive effect on our nerve cells.

If you have more guests, you can prepare the bee sting recipe twice and bake a cake with it. The pudding cream keeps the otherwise quickly drying yeast cake fresh for 1-2 days. If you do not get almond pudding powder, you can also prepare a vanilla pudding with almond drink.


For the dough
50 grams butter
75 milliliters milk
½ cube fresh Yeast (20 g)
250 grams Pastry flour
1 tablespoon sugar
1 packet Vanilla sugar
1 teaspoon grated Lemon peel
1 egg
1 pinch salt
For the topping
50 grams sugar
75 grams butter
1 tablespoon honey
75 grams Whipped cream
150 grams slivered almonds
For the filling
500 milliliters milk
175 grams sugar
2 Vanilla bean
40 grams finely grated almonds
5 egg yolks
20 grams almond paste
4 sheets clear gelatin
500 grams Whipped cream
How healthy are the main ingredients?
Whipped creamsugarWhipped creamsugaralmondsugar

Preparation steps


For the dough, melt butter and mix butter and milk. Allow to cool to room temperature and dissolve crumbled yeast in milk mixture. Mix flour, sugar, vanilla sugar, lemon zest, egg, salt and yeast milk together and knead with dough hook until dough is smooth. Cover and let rise in a warm place until doubled in volume. Knead again and let rise again. For the topping, heat sugar and butter in a saucepan and bring to a boil, while stirring. When sugar has dissolved, stir in honey, cream and almonds. Let mixture cool slightly. Roll out dough and place in a greased springform pan and spread almond mixture over dough. Let dough rise again for about 15 minutes. Preheat oven to 200°C (approximately 400°F). Bake for about 20 minutes and let cool. 


For the filling, halve vanilla bean lengthwise and scrape out seeds with a sharp knife. In a saucepan, heat 400 ml (approximately 14 ounces) milk, 100 g (approximately 1/3 cup) sugar, vanilla bean and vanilla pods and bring to a boil. In a separate bowl, whisk together egg yolks, remaining milk, 75 g (approximately 1/4 cup) sugar, ground almonds and custard powder. Gradually stir hot vanilla milk into egg yolk mixture. Pour back into pan and bring to a boil, stirring continuously. Remove vanilla bean pods with a slotted spoon. Soak gelatin in cold water for about 10 minutes. Squeeze out gelatin and stir into cream mixture until dissolved. Refrigerate and stir frequently to cool. Whip cream until almost stiff and fold into egg mixture.


Cut cake transversely and return bottom cake layer to springform pan. Spread filling over cake layer until smooth and place top cake layer on top of cream layer. Refrigerate for 2 hours. To serve, remove from springform pan and cut into slices.