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Brioche Bee Sting Cake (Nid D'abeilles - Bienenstich)

A home-style Brioche Bee Sting Cake (Nid D'abeilles - Bienenstich) made with Unsalted Butter, Honey, Sugar, Pastry Cream, and Milk. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1
• 6 tbsp
• 1/4 cup
• 1/4 cup
• 1 cup
• 1 cup
• 1/4 cup
• 2 tbsp
• 4
• 2 tsp
• 1 tbsp
• 1 stick

Method (preview)

1. 1

   To form the dough, fold it over on itself several times on a lightly floured surface and form it into a sphere, rounding it so that the outside skin of the dough is smooth and seamless.

2. 2

   Cover the rounded piece of dough with a towel and allow to rest for 5 minutes.

3. 3

   Then press dough evenly into the prepared pan and pierce it at 1-inch intervals with a fork.

4. 4

   Cover the pan with a towel and allow the dough to rise until it is half again larger in bulk, about 30 minutes.

5. 5

   Uncover the dough and refrigerate it for 20 minutes.

6. 6

   Immediately after you refrigerate the dough, set a rack at the middle level of the oven and preheat to 350 degrees.

7. 7

   To make the topping, combine all ingredients except the almonds in a small saucepan.

8. 8

   Place the pan over low heat and bring the mixture to a boil stirring constantly.

9. 9

   Stir in the almonds, then remove the pan from the heat, and pour the topping into a buttered, heat proof bowl and cool it to room temperature.

10. 10

    After the dough has chilled for 20 minutes, remove it from the refrigerator and, using the back of a spoon or a small offset metal spatula, spread the almond topping evenly.

11. 11

    Bake for about 30 minutes, until the topping is well caramelized and the dough is firm and baked through.

12. 12

    Remove the pan to a rack to cool for ten minutes, then loosen the topping from the sides of the pan by inserting the point of a small sharp knife 1/2-inch down between the topping and the side of the pan.

13. 13

    Unmold the cake, remove the paper and cool it on a rack.

14. 14

    To fill the cake, slice it in half horizontally using a sharp serrated knife.

15. 15

    Place the bottom layer on a platter and, using a small offset metal spatula, spread evenly with the filling.

16. 16

    Cut the top of the cake into 10 or 12 wedges and rearrange them on top of the cake, fitting them closely together. (Pre-cutting the top eliminates pressure when the cake is cut and prevents the filling from oozing out).