Easy Almond Topped Sheet Cake

Name: Easy Almond Topped Sheet Cake
Cuisine: German
Ingredients: 330 g all-purpose flour (Type 405); 1 packet baking powder; 250 g heavy cream; 6 large eggs; 170 g granulated sugar; 1 packet bourbon vanilla sugar; a pinch of salt; butter, for greasing the pan; 100 g butter; 100 g granulated sugar; 2 tablespoons honey; 50 ml heavy cream; 200 g sliced almonds

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Ingredients

Dough

330 g all-purpose flour (Type 405)
1 packet baking powder
250 g heavy cream
6 large eggs
170 g granulated sugar
1 packet bourbon vanilla sugar
a pinch of salt
butter, for greasing the pan

Topping

100 g butter
100 g granulated sugar
2 tablespoons honey
50 ml heavy cream
200 g sliced almonds

Preparation

Preheat the oven to 180°C (356°F) for top and bottom heat (160°C for convection).
Grease a 35x42 cm baking sheet with butter.
In a mixing bowl, whisk together flour and baking powder.
Add heavy cream, eggs, sugar, vanilla sugar, and salt.
Beat with a hand mixer for 2 minutes until foamy.
Pour the batter onto the prepared baking sheet and bake for 12 minutes.
Meanwhile, in a saucepan, combine butter, sugar, honey, and cream. Bring to a boil over medium heat.
Stir in the sliced almonds until well coated.
Remove the cake from the oven.
Spoon the almond mixture over the warm cake.
Spread the mixture evenly with a palette knife or cake spatula.
Return the cake to the oven and bake for an additional 10 minutes.
Let the cake cool slightly before serving.