Print

German Honey-Almond Layer Cake with Vanilla Cream Filling Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This traditional German layered cake features a crunchy, honey-flavored almond topping baked over a soft yeast dough base, combined with a luscious vanilla-flavored creamy filling made from whipped heavy cream and vanilla pudding powder. The cake is sliced into two thin layers, filled generously, chilled, and served in delicate pieces offering a delightful blend of textures and flavors that are absolutely wunderbar!

Ingredients

Yeast Cake Dough

  • 1 1/2 – 1 3/4 cup (210-230g) all purpose flour
  • 2 tbsp (30g) sugar
  • 2 tsp (7g) fast rising yeast
  • Pinch of salt
  • 1 egg
  • 1/4 cup (57g) butter, melted
  • 1/3 cup (75ml) milk

Honey Almond Topping

  • 1/2 cup (113g) butter
  • 1 tbsp honey
  • 5-6 tbsp sugar
  • 1 1/2 tbsp heavy whipping cream
  • 1 tbsp vanilla sugar or 1 tsp vanilla extract
  • 3/4 cup (80g) sliced almonds

Vanilla Cream Filling

  • 2 cups (400ml) heavy whipping cream
  • 3 tbsp vanilla pudding powder
  • 1 tsp vanilla sugar or 1 tsp vanilla extract

Instructions

  1. Prepare the Dough: In a medium mixing bowl, combine the flour, sugar, yeast, and salt. Add the melted butter, egg, and milk. Mix with a wooden spoon until a soft dough forms a ball. Add a little more flour if the dough is sticky until it no longer sticks to your fingers.
  2. Knead the Dough: Knead the dough 5-7 times in the bowl until it looks and feels smooth. Cover with a towel and let it rest for 30 minutes.
  3. Preheat Oven: Preheat your oven to 350°F (176°C) to get ready for baking.
  4. Make the Honey Almond Topping: In a saucepan over medium-low heat, melt the butter, honey, sugar, and vanilla sugar. Once melted, add the heavy cream and stir until the sugar dissolves. Remove from heat and stir in the sliced almonds and vanilla extract if used. Keep warm.
  5. Prepare the Cake Base: Line an 8×8 inch (20×20 cm) baking pan with parchment paper, allowing edges to hang over. Press the dough evenly into the pan and prick multiple times with a fork.
  6. Apply Almond Topping and Bake: Pour the warm honey almond topping evenly over the dough. Bake the cake for about 30 minutes, checking at 25 minutes and adding 5-7 minutes more if needed. The topping should be golden brown.
  7. Cool and Slice Cake: Allow the cake to cool in the pan for a few minutes. Using the parchment paper, transfer it to a wire rack and cool for 10-20 minutes. When cool enough to handle, use a long serrated knife to carefully slice the cake horizontally into two thin layers.
  8. Cut Top Layer into Pieces: Transfer the top layer (with topping) to a cutting board and cut into 9 pieces while still warm to avoid squishing the filling later. Let both layers cool completely.
  9. Prepare Vanilla Cream Filling: In a medium bowl, beat the heavy cream with pudding powder and vanilla sugar or extract until soft peaks form. Taste and adjust pudding or vanilla as desired.
  10. Assemble the Cake: Place the bottom cake layer on a serving plate. Spread the vanilla cream filling evenly over it using a palette knife. Carefully place the 9 pieces of the almond-topped layer on top of the cream, piece by piece.
  11. Chill Cake: Cover or wrap the assembled cake with plastic wrap and chill in the refrigerator for at least 1 hour or until the filling is set.
  12. Serve: Before serving, let the cake warm for a few minutes. Cut gently to avoid pressing too hard on the top layer and spilling the creamy filling.

Notes

  • If the dough feels sticky, add small increments of flour until workable but avoid making the dough too dry.
  • Cut the top almond-topped layer while warm for easier slicing and to maintain the structure.
  • Use a serrated knife to ensure clean, even cuts without compressing the cake.
  • Vanilla sugar can be substituted with vanilla extract whenever preferred.
  • For best texture, chill the filled cake for at least one hour before serving.
  • This recipe works best with all-purpose flour; using whole wheat or gluten-free flour may affect texture and rising.

Find it online: https://recipesbyliza.com/german-honey-almond-layer-cake-with-vanilla-cream-filling-recipe/