Bee Sting Cake
A bread-like base, a custard filling, and a crown with crunch—there’s a lot to like about this gorgeous cake. We set out to re-create the buzz that once surrounded it.
Why This Recipe Works
It’s originally German, but it’s easy to see why this layered confection gained popularity in American bakeries: buttery yeasted cake, silky vanilla pastry cream, and a crunchy almond-honey topping. Extra yolks tenderize our brioche-like dough, and letting it rise twice develops lots of yeasty flavor. A simple topping of honey, sugar, butter, and almonds bakes up into a crunchy, browned brittle in the oven. Stabilizing our pastry cream with gelatin let us layer nearly double the amount into the cake, and slicing the top cake layer into wedges before reassembling prevents the filling from oozing out the sides during slicing.