Bee sting cake

Discover the history of Bee Sting cake.

1. Brioche Dough

   • 210 gr. strong or bread flour
   • 100 gr. eggs (2)
   • 100 gr. butter
   • 40 gr. whole milk
   • 20 gr. white sugar
   • 8 gr. fresh yeast
   • 4 gr. salt

   • In the mixer bowl, start by mixing the flour, eggs, milk, sugar, fresh yeast, and salt until all ingredients are integrated.
   • Next, knead at medium speed for 10 minutes until the flour develops gluten and becomes elastic.
   • Then, gradually add the cold butter in small pieces and knead for another 10 minutes until the dough comes away from the sides of the bowl and becomes smooth, shiny, and uniform.
   • After that, turn the dough out onto your work surface, form it into a ball, and place it in the refrigerator overnight.
   • Allowing the dough to ferment in the cold makes the rising process slower but more continuous, resulting in the development of aromas and flavours, as well as a better crumb texture once the dough is baked.
   • The next day, take the dough out of the refrigerator and turn it out onto your lightly floured work surface.
   • Deflate the dough, form it into a disk about 24 cm in diameter, and place it in a buttered mould of the same diameter.
   • Let it ferment until the dough triples in volume. The time will depend on the conditions the dough is in and may take between 2 and 3 hours.
   • The optimal fermentation temperature for this dough is 27º C. If you do not have a fermentation chamber, you can replicate a similar environment in your oven by placing a pot of boiling water inside. This will provide the proper temperature and humidity for the dough to ferment correctly.

2. Diplomat Cream

   • 350 gr. whole milk
   • 250 gr. heavy cream (35% fat)
   • 60 gr. egg yolks (4)
   • 40 gr. vanilla or white sugar
   • 30 gr. corn flour
   • 25 gr. honey
   • 5 gr. vanilla
   • 5 gr. gelatine

   • First, hydrate the gelatine in cold water for at least 10 minutes.
   • In a saucepan, heat the milk and vanilla over medium heat until it comes to a boil.
   • Meanwhile, in a bowl, whisk together the cornstarch, sifted flour, egg yolks, sugar, and honey until smooth and lump-free.
   • When the milk comes to a boil, pour it in a thin stream over the yolk mixture, whisking constantly. Return the mixture to the heat and cook over medium heat until the cream thickens.
   • Once the mixture has thickened, turn off the heat, add the gelatine and mascarpone, and mix well.
   • Transfer the pastry cream to a container and cover with cling film directly on the surface of the cream. Refrigerate for at least 4 hours.
   • Once the cream has cooled and thickened, take it out of the fridge and lightly beat it with a whisk until creamy again.
   • In another bowl, whip the cream to stiff peaks and fold it into the pastry cream using a rubber spatula with gentle folding motions. Refrigerate until ready to use.

3. Florentine Topping

   • 100 gr. sliced almonds
   • 100 gr. butter
   • 90 gr. honey

   • In a pan, over low heat, melt the butter completely.
   • Then, add the honey and mix until fully integrated and the mixture becomes liquid.
   • Finally, add the sliced almonds and mix well to ensure each almond slice is evenly coated with the mixture.
   • Turn off the heat and let it cool to room temperature.
   • Store at room temperature until ready to use.

4. Assembly

   • When the dough has tripled in volume, carefully place the Florentine topping on top, spreading it evenly with rubber spatulas.
   • It is important that the Florentine topping is not hot as placing it on the dough could deflate it and the butter could start to melt.
   • Preheat the oven and bake with top and bottom heat for 20 minutes at 175º C, then cover with aluminium foil and bake for another 15 minutes at 175º C.
   • Remove from the oven and let it cool to room temperature.
   • When the brioche is completely cool, plate it and divide it into two discs of equal thickness.
   • Take the vanilla diplomat cream out of the fridge and transfer it to a piping bag fitted with a 2 cm star tip.
   • Pipe buttons of cream in a spiral pattern starting from the outside and working towards the centre of the tart.
   • Then, place the other half of the brioche on a cutting surface and cut it into twelve equal portions. Arrange the portions in order on top of the tart.
   • By making the cuts before assembling the tart, you have pre-marked portions and avoid crushing the cream when cutting from the top. This makes serving portions easier and cleaner.
   • Store in the fridge until ready to serve and leave at room temperature for 15 minutes before serving.

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