German Bee Sting Cake (Print Version)

# Ingredients:

→ Brioche

01 - 80 grams lukewarm whole milk
02 - 37 grams granulated sugar
03 - 8 grams fresh yeast (or 1 teaspoon active dry yeast)
04 - 1 egg, at room temperature
05 - 190 grams bread flour (high protein content)
06 - ¼ teaspoon salt
07 - 75 grams unsalted butter, at room temperature

→ Honey Almond Topping

08 - 65 grams granulated sugar
09 - 60 grams honey
10 - 55 grams unsalted butter
11 - Large pinch of salt
12 - 150 grams almond flakes

→ Pastry Cream Filling

13 - 480 grams whole milk (3% fat)
14 - 100 grams granulated sugar
15 - 80 grams egg yolk (approximately 4-5 yolks)
16 - 25 grams corn starch
17 - 25 grams all-purpose flour
18 - 2 teaspoons vanilla extract
19 - 55 grams unsalted butter, at room temperature

# Instructions:

01 - Heat half of the sugar with the milk just until lukewarm, then remove from heat and sprinkle the yeast on top. Let stand for 10 minutes until the yeast foams. Place the yeast mixture into your stand mixer with the kneading hook attached and mix with the eggs. Add the bread flour, remaining sugar, and salt, then knead until the dough comes together, about 3 minutes.
02 - With the mixer running, gradually add the softened butter piece by piece. Once all butter is incorporated, continue kneading for another 10 minutes on medium-high speed until the dough becomes elastic and shiny.
03 - Transfer the dough to a bowl, cover with plastic wrap, and let rise at room temperature for 1-2 hours until doubled in size. Punch down the dough, reshape into a ball, and refrigerate for at least 8 hours or up to 24 hours.
04 - The next day, grease a 23 cm (9 inch) springform pan. Remove the dough from the refrigerator, punch out the air, and roll to the size of your baking pan. Place the dough in the prepared pan, cover, and allow to proof for 1-2 hours until doubled in size.
05 - While the dough is proofing, combine sugar, honey, salt, and butter in a saucepan. Cook for 3-4 minutes until slightly thickened, then remove from heat and stir in the almond flakes. Allow to cool to room temperature.
06 - Preheat oven to 180°C (356°F). Once the dough has doubled in size, spread the almond topping evenly over the surface. Bake for approximately 45 minutes, covering with aluminum foil after 25 minutes if browning too quickly. Remove from oven, let rest for 3 minutes, then carefully remove the springform ring. Cool completely before filling.
07 - In a large bowl, whisk together sugar and egg yolks for 1-2 minutes until slightly fluffy. Whisk in cornstarch, flour, and vanilla until thoroughly incorporated into a smooth paste. Bring milk to a simmer in a saucepan, then slowly pour the hot milk over the egg mixture while whisking vigorously.
08 - Return the mixture to the saucepan and cook over medium heat until thickened, about 1 minute after it begins to boil. Whisk continuously to eliminate any lumps. Add the room temperature butter and mix with a rubber spatula until completely incorporated.
09 - Transfer the pastry cream to a shallow bowl and cover the entire surface with plastic wrap to prevent skin formation. Allow to cool completely before using.
10 - Cut the cake horizontally using a serrated knife. Place the chilled pastry cream in a piping bag fitted with a French star nozzle tip. Pipe or spread the cream evenly on the bottom layer of the cake, then place the top layer over the cream. Dust with powdered sugar before serving.

# Notes:

01 - Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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