Lovers of pastry will notice that bee sting cake bears a striking resemblance to tarte Tropézienne. That makes sense since tarte Tropézienne is really a German cake adapted to French resort town living. What are the differences? The bee sting cake filling isn’t as rich, being more custard-y than buttercream-y. Then there’s the matter of the topping: a caramel and sliced almond combo that gives the appearance of a mass of bees on a honeycomb. Here’s what you need:
For the Cake
For the Topping
1.5 ounces (2 1/2 tablespoons) sugar
1.5 ounces (1 /2 tablespoons) honey
1.5 ounces (2 tablespoons) butter
1.5 ounces (1/4 cup) sliced almonds
For the Filling
1 1/2 cups pastry cream
1 1/2 ounces (1/3 cup) heavy cream
Prepare the brioche according to instructions. Roll the finished dough out to a thickness of about 1/2 inch, then trim it into a disk about 8 inches in diameter. Save the remaining dough, you’ll have about 7 ounces, for some têtes-de-brioche or some other purpose (if you can’t think of anything right away you can freeze it for up to two months). Put the disk on a parchment-lined baking sheet and paint it with egg wash.
Right away, make the topping. Combine the sugar, honey, and butter in a small saucepan. Place it over medium heat dab bring it to the boil for about 30 seconds. Remove the pan from the heat, let sit for for about a minute, then stir in the almonds. Pour the topping onto the brioche circle and spread it out evenly.
Allow the topped brioche to rise for about 1 to 1 1/2 hours until puffy. Meanwhile preheat your oven to 375 degrees Fahrenheit. When the topped brioche has risen bake it for 12-15 minutes until golden. Allow it to cool completely before assembling the cake.
Whip the cream to soft peaks and fold it into the pastry cream. Slice the cooled brioche horizontally into two pieces. Apply the filling (pipe it in if you wish) and put on the top. Serve immediately or refrigerate it for up to a day. Remove it from the refrigerator a minimum of half an hour before serving.