Reviewed: May 6, 2012

i had a recipe for this cake from a german cousin, i did something wrong while making his and had to scratch it. so i combined this recipe with his and it turned out perfect! it ended up being the 3rd highest seller at my relay for life cake auction!

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Reviewer:

Erin

Reviewed: Sep. 29, 2011

I have been baking since i was 5, and i followed the recipe to a "T" since it was the first time making it. I guess i am like some others expecting something different. the only thing i have ever tried that was harder than this was hard tack back in 3rd grade. the filling reminded me of a tiramisu filling. it was kind of bitter, and the almond extract just seemed very out of place. not sure why it tastes so different from almonds. lol. I am only rating this on my personal taste. I may try to revisit and tweak the recipe. but i was definitely expecting something light and fluffy. i couldn't even cut it into layers to fill it. I had to top it with the filling.

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Reviewer:

ajcole002

Home Town: Bowling Green, Ohio, USA

Reviewed: Nov. 7, 2010

This was ok - the cake didn't raise all that much even though I gave it lots of time. Instead of making the filling, used the dream whip and vanilla pudding. It worked well. Got compliments and was told it was better than the German bakery where a friend first tasted this cake. Would make it again

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Reviewer:

Hilary

Reviewed: Oct. 10, 2010

I read the reviews but still wanted to give it a go. And because I prefer a sweeter treat I doubled all the sugar in each section. I'm also wondering if some of the measurements are off. My dough was gooey so I had to add extra flour. My custard was like hard tofu and wouldnt 'fold' even though I cut way back on the corn starch. During the final rise the top of the cake was really misshapen but I think it looked more 'rustic'. The almond honey topping was amazingly good but the rest of it was disappointing for the effort. If I were to make it again I would not bother with the filling. I am glad I tried it, though.

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Reviewer:

JulieO

Cooking Level: Expert

Home Town: Nampa, Idaho, USA

Reviewed: Jun. 21, 2010

I made this for my beekeeper son's birthday. Hmmm. Not so good. The Tres Leches Cake I made for my husband's birthday was a much bigger hit! This recipe is too much...do this...let it rise...do that...let it rise...! Just wasn't worth it.

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Reviewer:

Diane23

Home Town: Woodinville, Washington, USA

Reviewed: Dec. 6, 2009

I must have done something wrong. The filling was not very good.

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Reviewer:

TGreeson

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Reviewed: Oct. 16, 2009

This cake was awesome, loved it! Yes, it was less sugary than our american sweet treats but that was the best part! The almond crunch was superb, but you do have to like almonds. I did not have almond extract so I used vanilla and that made it a perfect compliment to the almond crunchy top. Not hard to do and very nice results. The teacher and kids in my son's german class demolished it and were looking for more!

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Reviewer:

Sandra C.

Reviewed: Oct. 24, 2008

My over-sugared American tastes found this to be a bit bland and I'm not sure I'd make it again considering all the effort involved. I somehow ended up with a very gluey dough at the beginning and had to add more flour than called for to make it workable. The amounts given also yieled tons more filling than I was able to use in the cake, so now I have to figure out what on earth to do with all the extra. I think I've about decided I'm not a huge fan of almond, and I'm wondering why the description says that this has a vanilla pudding filling...? It's almond flavor. There's no vanilla anywhere in the thing. Wonder where the name came from-- the honey flavor isn't too prominent, just a subtle sweetness. Doesn't make me think of bees very much :) Probably a good cake for some, just not something I'd want to make again.

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Reviewer:

TexasSage

Living In: Austin, Texas, USA

Reviewed: Oct. 20, 2008

This recipe was a long involved process. I had never made a yeast cake before and wanted to surprise some of my German friends. Aside from taking so long to prepare, the pudding called for too much whipping cream. I whipped the whole cup of whipping cream and added it to the milk and cornstarch mixture and it was too thin to use as a filling, so I used it as a sauce instead. Also, as a sauce it wasn't sweet enough. I was hoping that the pudding filling would be sweeter. I might make again, but would change the recipe to only half cup cream, and 4tbs white sugar in the pudding. Also, I would make 50% more almond topping for extra sweetness and crunch.

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