YIELD | ONE 9-INCH CAKE 2-DAY RECIPE The bee sting cake is a wonderful cross between a breakfast and a dessert It is very traditional in Alsace and can be found in every boulangerie/pâtisserie It’s made with brioche dough that is spread with a sticky bun–like mixture of sugar, butter, honey, and almonds, then baked and filled with a rich mixture of pastry cream and whipped cream called crème diplomate The cake is called nid d’abeille (honeycomb) in France, as it resembles a bee’s nest covered with swarming bees In Alsace we call it binenstich, which means “bee sting.” Oddly, it is quite similar to another French pastry called tarte Tropezienne, which was apparently invented for Brigitte Bardot in the 1950s by a Polish pastry chef The only difference is that the tart has a layer of butter cream in addition to the pastry cream and is covered with a layer of coarse sugar crystals This recipe is a 2-day process: you will make brioche dough the first day and let it proof overnight in the refrigerator You will only use half the dough for the cake, but that leaves you another half for the Brioche Streusel, or just for your freezer You can never have too much brioche on hand! BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights Equipment for ... it is quite similar to another French pastry called tarte Tropezienne, which was apparently invented for Brigitte Bardot in the 1950s by a Polish pastry chef The only difference is that the tart has a layer of butter... cream in addition to the pastry cream and is covered with a layer of coarse sugar crystals This recipe is a 2-day process: you will make brioche dough the first day and let it proof overnight in the refrigerator...sticky bun–like mixture of sugar, butter, honey, and almonds, then baked and filled with a rich mixture of pastry cream and whipped cream called crème diplomate The cake is called nid d’abeille (honeycomb) in