Bee Stings remind me of trips to the bakery from my childhood. There would be chocolate eclairs, cream horns, vanilla slice, and the humble Bee Sting. As a child I always went for the most decadent thing in the cabinet, and totally overlooked the Bee Sting, but I’ve recently rediscovered them, and happen to think that there’s not much that could beat a fresh brioche bun, stuffed with thick vanilla bean custard and topped with honeyed almonds.
Bee Sting Cake
- 2 cups full cream milk
- 4 tsp vanilla bean paste
- 6 large egg yolks
- 1/2 cup caster sugar
- 1/3 cup cornflour
- 45g butter, at room temperature
- 1/2 cup warm milk
- 1/4 cup caster sugar
- 1 1/5 tsp dried yeast
- 2 cups plain flour
- 50g butter, softened
- 1 tsp vanilla bean paste
- 2 large egg yolks
- 1 large egg
- 70g unsalted butter
- 1/4 cup caster sugar
- 2 tbsp honey
- 1 tbsp thickened cream
- 120g flaked almonds
- Heat milk and vanilla bean in a large saucepan over low heat and bring to a simmer. Remove from heat.
- In a bowl, beat together egg yolks, sugar and cornflour with a handheld electric beater. Slowly add half a cup of the hot milk mixture to the eggs while whisking. Pour mixture back into the saucepan, and continue to beat with the electric beaters over medium-low heat.
- Bring to the boil and continue to beat for 1 minute, or until you feel the custard mixture thicken significantly. Remember, it has to hold its shape when you fill the brioche, so the thicker the better!
- Pour the mixture into a clean bowl, and whisk through the butter. Allow to cool completely before covering and refrigerating.
- Fit a stand mixer with the dough hook attachment. In the bowl, combine milk, sugar and yeast, and allow to sit until foamy (should not take longer than 15mins). Add all remaining ingredients and mix on low for 1 min to combine, then increase speed and continue mixing for 5 mins. Cover the bowl with cling wrap and allow dough to rise until almost doubled (should take around an hour and a half).
- Grease and line the sides of a 20cm cake tin. Turn dough out on a floured bench and knead for 4 mins. Press into the base of the prepared tin. Allow to rise in a warm place for 30mins, or in the fridge overnight.
- Preheat over to 180°C. Prepare topping when the dough begins its second rise. Place all ingredients except almonds in a small saucepan over low heat, until mixture just starts to simmer. Do NOT caramelise the mixture as it will cook further in the oven. Remove from heat and add the almonds.
- Spoon almond mixture over your dough. Bake for 25-30mins. If the almond mixture turns golden quickly, cover with foil for the remainder of the bake. Allow to cool in the tin for 10mins, before transferring to a wire rack to cool completely.
- Cut the cake in half, and fill with custard. Serve immediately.
Dress: Country Road
Honey Pot: Le Creuset (ON SALE NOW)