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| 1 Packung | Lemon cake mix(18 1/2oz) |
| 1 Tasse | Medium white wine |
| 1/2 Tasse | sugar |
| 1/4 Tasse | honey |
| 3 | Cinnamon sticks, 3" |
| 3 | cloves whole |
| 1 Tasse | Chilled whipping cream |
| 2 Esslöffel | honey |
| 1/2 Tasse | Unflavored yogurt |
| | Diced roasted almonds |
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Bake cake in oblong baking pan, 13x9x2 inches, as directed on package.
While cake is baking, heat wine, sugar, 1/4 cup honey, the cinnamon sticks and cloves to boiling in 1 1/2-quart saucepan, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes; cool.
Cool cake 5 minutes. Cut into serving-size pieces. Remove cinnamon sticks and cloves from syrup. Pour syrup slowly over cake in pan; cool.
Beat cream and 2 tablespoons honey in chilled small mixer bowl until stiff. Fold in yogurt. Refrigerate until serving time. Serve cake with yogurt topping. Garnish with almonds.
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