Bee Sting Cake Draft

How I make it

Dough

1. In a stand mixer bowl, mix the milk and yeast and add the flour on top.

2. In a separate bowl, whisk the eggs, salt and sugar by hand and add to the flour.

3. Knead for 5 minutes on low speed and 3 minutes on medium.

4. Right away, add the cubed butter and mix on medium until it is absorbed and the dough is smooth. The dough should be slightly sticky at the end.

5. Wrap in plastic wrap and leave at room temperature for about 1 hour, or until doubled.

6. Unwrap and flatten the dough with open palms to press out all the air. Wrap again and refrigerate for 3-4 hours, or overnight.

Topping and baking

1. Stir all the topping ingredients together in a bowl until every almond is coated in the egg white, honey and sugar.

2. Preheat the oven to 350°F (180°C).

3. Roll the dough out to about ½ inch (1 cm) thick and spread the almond topping over it.

4. Let rise for 30 minutes, then bake for about 15 minutes. Let cool.

Cream and assembly

1. Put the cream and milk in the mixer bowl, and add the pudding mix just before you start whipping.

2. Whip on medium speed for 2-3 minutes, until stiff.

3. Slice the cooled cake horizontally into two layers.

4. Pipe the vanilla cream over the bottom layer and cover with the almond-topped layer.

5. Dust with powdered sugar and refrigerate.

What I've learned

• I can leave the dough in the fridge overnight and shape it the next day.
• I warm the honey a little so it mixes easily with the rest.