Bee Sting (Bienenstich), German Brioche Cake Recipe

Home 9 Brioche 9 Bee Sting (Bienenstich), German Brioche Cake Recipe

Getting stung by this bee would not upset me at all.

A cake made of brioche dough filled with diplomat cream and topped with caramelised almonds. Sticky, sweet goodness. But if you are not into bee stings, then check out my other brioche videos. This recipe requires 550g (1.2lb) of brioche dough. That is half of the amount in my brioche base recipe. In my brioche base recipe video follow the steps until refrigerating the dough overnight.

Watch the video down below to see detailed instructions.

Ingredients

550g (1.2lb) brioche dough that has been refrigerated overnight.

 

For the honey almond topping

100g (3.5oz) butter

100g (3.5oz) sugar

20g (0.7oz) honey

20g (0.7oz) milk

100g (3.5oz) sliced almonds

 

For the pastry cream

400g (14oz) milk

50g (1.75oz) sugar

50g (1.75oz) butter

2 large eggs

1 orange worth of zest or 5g (0.2oz) vanilla paste can be used instead, or you can use both

40g (1.4oz) cornflour

50g (1.75oz) sugar *Yes, sugar twice – this is not a typo.

 

To make the pastry cream into diplomat cream

120g (4.2oz) double cream

6g (0.2oz) gelatine

18g (0.6oz) water

Method

  1. Roll out the dough to 25cm (10in), cover and proof for around 2 hours. Whist the dough is proofing make all the other elements.
  2. To make the almond topping boil the butter, milk, honey, and sugar to 110C (230F). Take off the heat, fold in the sliced almonds and keep warm on the side.
  3. To make the pastry cream in a thick bottom pan add the milk, butter and 50g (1.75oz) of the sugar and bring to a rolling boil. In a separate bowl whisk the eggs, cornflour, orange zest, and the remaining sugar to a smooth paste.
  4. Once the milk is boiling turn the heat down low and whilst whisking vigorously pour the egg mix in a thin stream into the milk until all combined. Keep whisking on the heat for another minute. Transfer to a bowl, cover with clingfilm so that it is touching and refrigerate until completely cold.
  5. Spread the almond topping over the dough gently in an even layer.
  6. Bake the dough in a preheated oven at 190C (375F) fan off for around 25 – 30 minutes or until puffed up and golden brown, turn around if one side starts browning too quickly.
  7. Let the dough cool down completely before slicing it in half horizontally. Place the bottom half back into the baking tray and cut the top half into the desired number of portions.
  8. To make the pastry cream into diplomat cream melt the gelatine in 18g (0.6oz) water over a ban marie. Whisk the double cream until thick. Fold the double cream in the pastry cream and once well combined whisk in the gelatine until all nice and smooth.
  9. Spread the diplomat cream in a thick layer over the bottom part of the dough and cover with the pre-sliced top part. Refrigerate for at least 2 hours.

Cut down the lines into portions and enjoy!

 

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it.

More Posts

How to Make a 100% Butter Brioche by Hand

How to Make a 100% Butter Brioche by Hand

Regular brioche with its 40% – 50% butter is already quite rich. But I wanted to see whether a 100% butter dough would even be possible to make. It totally is! Any fat that is added to bread dough...

read more
Brioche Steamed Buns? Yeah, Why Not!

Brioche Steamed Buns? Yeah, Why Not!

This once again proves that brioche is the most versatile dough. There are countless recipes you can use it for. And why not try and make super rich custard filled steamed buns with it! As of now I...

read more
A note to our visitors

This website has updated its privacy policy in compliance with changes to European Union data protection law, for all members globally. We’ve also updated our Privacy Policy to give you more information about your rights and responsibilities with respect to your privacy and personal information. Please read this to review the updates about which cookies we use and what information we collect on our site. By continuing to use this site, you are agreeing to our updated privacy policy.