Brioche Bee Sting Cake

The French call this cake “Bee’s Nest” and the Swiss, Austrians, and Germans call it “Bee’s Sting.” The risen, unbaked dough is covered with a mixture of almonds, honey, sugar, and butter, which, when it is baked, caramelizes to a rich color and crunchy texture. After the cake cools, it is split and filled with a buttery pastry cream. This is a perfect brunch dish; it’s a bit too rich for breakfast and too substantial to be the dessert in any but the lightest meal.