BEINENSTICH - GERMAN BEE STING CAKE RECIPE

Method

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

1. In a mixing bowl, whisk swissbake m30 custard mix and milk at medium speed for 4-5 minutes until smooth.
2. Refrigerate it for 30 mins.
3. Once set, fold in the whipped cream until fully incorporated and light in texture.

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