Bienenstich - German Bee Sting Cake Recipe

Method

• Place SwissBake® Brioche 25, refined wheat flour, water, butter, eggs, and yeast in a planetary mixer.
• Using a dough hook attachment, mix at: slow speed: 3-4 minutes, fast speed: 5-6 minutes.
• Ensure the dough temperature is maintained at 24°C to 26°C.
• Bulk ferment for 20 minutes in a lightly greased bowl, covered.
• Roll out to a ½ inch thickness. Spread into a greased 8 inch square baking pan.
• Final proof for 40 minutes at 31°C with 75% humidity.
• Meanwhile, prepare the florentine topping by combining SwissBake® Florentine Mix and sliced almonds.
• Pre-heat the oven to 200°C, and reduce to 180°C during baking.
• Spread the prepared florentine topping evenly over the proofed brioche dough.
• Bake at 180°C for 20–25 minutes, until the topping is golden brown and the cake is baked through.
• Remove from the oven and let it cool completely for 60 minutes.

• In a mixing bowl, whisk SwissBake® M30 Custard Powder and milk at medium speed for 4-5 minutes until smooth.
• Refrigerate it for 30 mins.
• Once set, fold in the whipped cream until fully incorporated and light in texture.

• Once cooled, slice each brioche cake horizontally into two equal halves.
• Pipe or spread the prepared cream filling evenly over the bottom half.
• Place the top layer with the florentine topping over the filling.
• Chill for 1 hour before slicing and serving.