Bienenstich (Bee Sting Cake)

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.

• Prep time: 45 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 1081
• Protein: 24 g
• Carbs: 115 g
• Fat: 57 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 13.3 g Fresh baker's yeast ( crumbled )
• 266.7 ml Whole milk ( warmed for dough, cold for cream )
• 100 g White sugar ( divided )
• 100 g Minimum butter sweet ( softened )
• 2 piece Egg ( whole )
• 66.7 g Honey ( liquid )
• 100 g Almond with skin ( roughly chopped )
• 26.7 g Corn starch
• 133.3 ml Cream ( very cold )
• 0.7 piece Vanilla bean ( split and scraped )
• 0.7 pinch Gray sea salt
• 66.7 g Slivered almonds

Instructions

1. Kneading the brioche

   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. First rise

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

3. Preparing the crunch

   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. Baking the base

   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. Vanilla pastry cream

   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. Final assembly

   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.

Chef's tips

• Slice the almond topping into individual portions before placing it on the cream, or the filling will squeeze out when you cut it.
• The pastry cream must be completely cold before folding in the whipped cream to maintain a firm structure.

Storage

Keep refrigerated due to the cream. Take it out 15 minutes before serving so the brioche regains its softness.