Bee Sting (Bienenstich) Cake

Bee Sting (Bienenstich) Cake
Serves 8
INGREDIENTS
brioche
Topping
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1 1/2 cups bakers flour (plus extra for
dusting)
1 teaspoon dried instant yeast
2 tablespoons caster sugar
1/8 teaspoon salt
1/2 cup milk (warmed)
1 extra large egg
1 extra large egg yolk
50g butter (softened, plus extra for
greasing)
50g butter (chopped)
1/4 cup caster sugar
3/4 cup flaked almonds
1 tablespoons milk
1 tablespoon Capilano honey
Pastry cream filling
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300ml thickened cream
1 cup milk
1 1/2 teaspoons vanilla paste
2/3 cup caster sugar
4 extra large egg yolks
1/4 cup cornflour
INSTRUCTIONS
1.
Combine flour, yeast, caster sugar
and salt in the large bowl of an
electric mixer. Make a well in the
centre.
2. Add milk and eggs. Mix to combine
using a wooden spoon. Beat dough,
using an electric mixer fitted with
dough hook, on a medium speed,
for 8 minutes or until smooth and
elastic.
3. Add butter, a tablespoon at a time,
beating well between each addition.
4. Place dough in a lightly greased
bowl and cover with plastic wrap.
Refrigerate for about 12 hours.
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