Bienenstich (Bee Sting Cake)

Method

A light brioche that springs back when pressed, topped with a honey-caramelized almond layer that cracks under the teeth. The vanilla cream must be thick and smooth to hold its shape when sliced.

1. 1

   In the bowl, mix the wheat flour, crumbled fresh yeast, warm whole milk, and white sugar. Add an egg and knead until the dough pulls away from the sides. Incorporate the softened unsalted butter. The dough should be smooth and elastic.

2. 2

   Cover with a cloth. Let it double in size in a warm place. The dough should be puffed up and full of air.

3. 3

   Melt the unsalted butter with the honey and white sugar in a saucepan. When the mixture bubbles and starts to brown, throw in the chopped almonds and sliced almonds. Mix well to coat every piece.

4. 4

   Spread the dough in a mold. Spread the still-warm almond mixture on top. Bake at 180°C. The crust should be a deep golden brown and the tip of a knife should come out dry.

5. 5

   Boil the whole milk with the split vanilla bean. Whisk the remaining eggs with the white sugar and cornstarch until pale. Pour in the hot milk, return to the heat, and whisk until thickened. The cream should heavily coat the spoon.

6. 6

   Once the brioche is cold, cut it in half horizontally. Whip the cold cream into a firm whipped cream and fold it into the cold pastry cream. Spread this filling on the base and cover with the almond top.