Bee Sting Cake

If a cream-filled donut had a sophisticated older sister who studied abroad in Munich, the Bee Sting cake would be her. This delicious German cake is sandwiched with honey pastry cream and topped with a crunchy and sweet honey-almond glaze.

Bee Sting Cake
(brioche, caramel + honey cream)
Serves 10 to 12

What You Need:
For the Brioche Dough:
¼ cup whole milk, heated to 110°F
3 tablespoons Savannah Bee Company Honey
1½ teaspoons active dry yeast
¾ teaspoon kosher salt
2 large eggs, lightly beaten
¾ cup all-purpose flour
1 cup bread flour, plus more if needed
½ cup unsalted butter, softened

For the Honey Cream:
1¼ cups whole milk
3 large egg yolks
¼ cup Savannah Bee Company Honey
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 tablespoon brandy or amaretto (optional)

For the Honey-Almond Glaze:
¼ cup unsalted butter
¼ cup granulated sugar
¼ cup Savannah Bee Company Whipped Honey with Pumpkin Spice
¼ teaspoon kosher salt
¾ cup sliced almonds

What to Do:

1. Wash Up!

2. Make the brioche dough: Combine the warm milk, honey, and yeast in the bowl of a heavy-duty stand mixer. Let stand for 10 minutes or until the mixture becomes foamy. Add in eggs, all-purpose flour, and salt and mix on low until combined. Slowly add 1 cup of the bread flour, mixing at a medium speed for about 5 minutes or until the dough is elastic and smooth. If the dough is sticking to the side of the bowl, add 1 to 2 more tablespoons of bread flour. Add the butter 1 tablespoon at a time and beat until it’s fully incorporated. Shape the dough into a ball and place in a large buttered bowl.

3. Let the dough rise: Cover the dough with plastic wrap and let rise in a warm place for 1 hour and 30 minutes to 2 hours or until it is doubled in size. Punch the dough down. Cover with plastic wrap and let rise in the refrigerator for at least 4 hours and up to overnight.

4. Make the honey cream: Whisk together the honey and egg yolks in a large bowl until combined. Whisk in the flour and cornstarch until smooth. Bring the milk to a simmer in a medium saucepan over medium heat. Remove the pan from the heat and pour a little of the hot milk into the egg mixture, whisking constantly. Gradually add the remaining milk to the egg mixture until all is incorporated, whisking constantly. Transfer the mixture to the saucepan and cook, whisking constantly, over medium heat until gently boiling. Cook 30 to 60 seconds or until the mixture is thick. Remove from the heat and immediately whisk in the brandy. Spread the mixture out onto a rimmed baking sheet and immediately cover with plastic wrap to prevent a skin from forming. Let cool to room temperature and refrigerate for at least 30 minutes.

5. Prep the cake: Butter the bottom and sides of a 9-inch springform pan, and line the bottom of the pan with parchment paper. Remove the brioche dough from the refrigerator and arrange, smooth-side-up, in the center of the pan. Flatten the ball gently with your hands until it covers the bottom of the pan. Cover with plastic wrap and let rise in a warm place for about 1 hour.

6. Make the honey-almond topping: Preheat oven to 350°F. About 15 minutes before the dough is ready to be baked, combine the butter, sugar, honey, and salt in a medium saucepan over medium heat. Bring to a boil and cook until foamy. Remove from the heat and stir in the almonds. Pour the mixture evenly over the risen dough in the springform pan. Place the pan on a parchment-lined baking sheet and bake for 22 to 25 minutes until golden brown and bubbling. Let cool 10 minutes in the pan before removing to a wire rack to cool completely.

7. Assemble the cake: Once cooled, use a serrated knife to cut the cake in half horizontally. Place one cake half on a cake plate or platter. Top with the honey cream and spread evenly to coat. Top with the remaining cake half.

To Serve: Slice and enjoy with a hot cup of coffee or as an after-dinner treat!

Pro Tip: This cake is fantastic drizzled with extra whipped honey at the end.

Table Talk: What’s the infamous family story at your house? We won’t tell them you told us. ;)

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