Bee Sting Cake is a delicious dessert featuring a soft brioche base topped with a sweet honey almond mixture and filled with a creamy honey vanilla custard. It's known for its distinctive bee sting-like topping with crunchy almonds.
1. Start with the brioche cake. In a microwave-safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
2. Butter a 7-inch springform pan and place a sheet of parchment at the bottom of the pan. Cut a strip of parchment paper and line it around the inside walls of the pan, then set the pan aside.
3. Use your hands to push the dough down into the pan so that the dough is an 8-inch circle on the bottom of the pan. If the dough keeps snapping back, leave it to rest for 5 minutes before trying again. Cover the dough with plastic wrap or a towel and leave to rise at room temperature until doubled in size (~30 min.)
4. Once the dough has almost completely doubled in size, start with your topping and preheat the oven to 375°F / 190°C.
5. In a small saucepan, add the honey, sugar, butter, salt, and cinnamon. Stir the mixture over medium heat and let it come to a boil. Boil for 2 minutes, then remove from the heat and immediately stir in the almonds. Immediately pour the mixture over the brioche, working fast to spread it evenly along the top.
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