Bee Sting Cake

Make the topping: Place a saucepan over medium heat. Add the butter and let it melt completely. Incorporate the sugar together with the honey and stir. Pour in the cream and cook over low heat for 2-3 minutes. Add the almonds and mix to homogenize. Remove from heat and leave to cool.

Stretch the dough and make the final fermentation: Line the base of the mold with paper and grease the sides with butter. Sprinkle with flour and remove the excess. Set aside. Dump the dough on a clean, flour-free surface. Gently degas and stretch to the same diameter as our pan. Mine is 7,9 inches (20 cm) in diameter. Pour the almond topping over the dough, cover with film and leave it to rise until it doubles in volume. Preheat oven to 355 ºF/0180 ºC), bake for 30 minutes.

Make the custard.

With the help of a cake cutter, cut the sweet bread in half lengthwise. If you find almond coating on the way, it will be difficult. Remove the top lid and cut into 8 equal portions, set aside.

Whip the cream: Pour heavy cream into a freeze bowl and beat with an electric mixer at slow speed. Increase speed gradually but without reaching a high one. Ideally use medium speed. Pour the custard over the whipped cream and whisk again at speed 2 until smooth.

For detailed instructions please visit: https://bake-street.com/en/bienenstich-bee-sting-cake/

Place the lower part of the sweet bread inside the pan and close the ring. Pour the filling over the base and smooth the surface with a spatula. Place the top of the almond topping sweet bread over the filling. Refrigerate for a minimum of 5 hours but ideally, let it stand overnight. Enjoy!