Description
Indulge in the delightful flavors of Honey Almond Brioche Cake, also known as Bee Sting Cake. This exquisite dessert features a soft and fluffy brioche base filled with a creamy cinnamon vanilla custard and topped with a crunchy honey almond mixture. Perfect for any occasion, from birthday celebrations to cozy brunches, this cake not only satisfies your sweet tooth but also impresses visually. With straightforward instructions, even novice bakers can create this stunning treat that is sure to leave everyone at the table craving more.
Ingredients
Scale
- 80 g whole milk
- 1 tsp. active dry yeast
- 1 tbsp. granulated sugar
- 160 g bread flour
- ½ tsp. salt
- 1 egg (room temperature)
- 42 g unsalted butter (room temperature)
- 80 g honey
- 80 g granulated sugar
- 56 g unsalted butter
- ⅛ tsp. salt
- ½ tsp. ground cinnamon
- 115 g sliced almonds
- 48 g instant vanilla pudding
- 110 g heavy whipping cream
- 100 g whole milk
- ¼ tsp. ground cinnamon
Instructions
- Warm milk slightly, and stir in yeast and sugar; let foam for 5 minutes.
- In a stand mixer, combine flour and salt; add yeast mixture, egg, and butter. Mix until smooth.
- Transfer dough to a greased bowl, cover, and let it rise until doubled (about 1 hour).
- Prepare the honey almond topping by heating honey, sugar, butter, salt, and cinnamon in a saucepan; coat sliced almonds.
- Preheat oven to 350°F (180°C). Punch down the dough and shape into a disc on a lined baking sheet; pour topping over it.
- Bake for about 20 minutes or until golden brown.
- Whisk together pudding mix, cream, milk, and cinnamon; spread filling between cooled cake layers.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg