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Delicious slice of traditional Bee Sting Cake with honey and almond topping

Bee Sting Cake

A showstopper for brunches and celebrations, Bee Sting Cake combines a buttery brioche base with silky pastry cream and a crunchy honey-almond topping, delivering a delightful balance of flavors.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Pastry Cream
  • 1¼ cups whole or 2% milk Whole milk gives fuller mouthfeel to pastry cream.
  • 1 tsp pure vanilla
  • 3 large egg yolks
  • ¼ cup granulated white sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp cornstarch
  • ½ tbsp liqueur (optional - Grand Marnier, Brandy, Kirsch or Amaretto)
Brioche Dough
  • 1½ tsp active dry yeast Proof in warm milk to check activity.
  • ¼ cup whole milk
  • 2 large eggs (lightly beaten)
  • ¾ cup all-purpose flour
  • 2 tbsp granulated sugar
  • ½ tsp salt
  • 1 cup plus 2 tbsp bread flour (divided)
  • ½ cup unsalted butter (at room temperature)
Honey-Almond Topping
  • ¼ cup unsalted butter
  • ¼ cup sugar
  • ¼ cup honey
  • ¾ cup sliced almonds Use fresh, raw sliced almonds for best browning.

Method
 

Preparation of Pastry Cream
  1. Warm 1¼ cups milk with vanilla to just before simmering.
  2. Whisk 3 egg yolks with ¼ cup sugar, then stir in 2 tablespoons flour and 2 tablespoons cornstarch to form a smooth slurry.
  3. Temper a ladle of warm milk into the yolk mixture, then return everything to the pan and cook over medium heat, whisking constantly until it thickens to custard that coats the back of a spoon.
  4. Remove from heat, whisk in ½ tablespoon liqueur if using, then stir in 1 tablespoon honey and ¼ cup whole milk to loosen slightly.
  5. Cover with plastic pressed to the surface and chill until cold.
Preparation of Brioche Dough
  1. Proof 1½ teaspoons active dry yeast in about ¼ cup warm milk if desired.
  2. Mix with 2 lightly beaten eggs, ¾ cup all-purpose flour, 2 tablespoons sugar, ½ teaspoon salt, and 1 cup plus 2 tablespoons bread flour.
  3. Beat in ½ cup room-temperature butter a little at a time until dough is smooth, elastic, and slightly tacky.
  4. Let rise in a warm spot until doubled, then shape into a round and place in a prepared springform or cake pan.
  5. Allow a second proof until puffy.
Preparation of Honey-Almond Topping
  1. In a small saucepan, melt ¼ cup unsalted butter with ¼ cup sugar and ¼ cup honey until glossy and combined.
  2. Remove from heat and stir in a pinch of salt and ¾ cup sliced almonds.
  3. Let the mixture cool slightly so it’s spreadable but not runny.
Assembly and Baking
  1. Pre-bake the brioche base for a short time to set the bottom (about 8–10 minutes at 350°F).
  2. Carefully spread or pour the cooled pastry cream over the base.
  3. Spoon the honey-almond topping over the cream and spread gently.
  4. Bake until the topping is golden and the filling is set, about 20–25 minutes, then cool completely before unmolding and slicing.
  5. Chill briefly for cleaner slices.

Notes

Store fully assembled Bee Sting Cake in an airtight container for up to 3 days. For longer storage, freeze unfrosted brioche rounds for up to 1 month.