How to Make a No-Knead Brioche Bee Sting Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture at a lower cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water + milk powder

Almond milk is lower in calories.

Combine eggs, yeast, salt, and sugar in a large bowl and whisk until dissolved.

Add about 8 tablespoons of flour to the liquid and whisk until smooth.

Incorporate soft butter into the mixture to prevent splitting.

Add the remaining flour and mix with a dough scraper until combined.

Wet hands with water, fold the dough, and place it in a clean bowl.

Check the dough temperature; if over 25°C, refrigerate; if below, leave out for 30 minutes.

After 30 minutes, perform the first fold by dropping the dough on the table and folding it over itself in a circle.

Roll the dough into a ball, place it back in the bowl, and refrigerate for another 30 minutes.

After the second 30 minutes, perform the second fold, folding until the dough feels tight.

Leave the dough to cold ferment for 18 to 24 hours.

Prepare the custard by combining sugar, corn starch, butter, eggs, and milk in a pan and cooking on medium-high heat for about 5 minutes while whisking until thickened.

Transfer the custard to a bowl, cover with film touching the surface, and refrigerate.

Make the almond topping by combining sugar, butter, milk, and honey in a pan and cooking on high heat until it reaches 110°C (230°F).

Remove from heat and mix in sliced almonds, then transfer to a bowl to cool (do not refrigerate).

After the dough has fermented, roll it out and fit it into a deep baking tray lined with baking paper.

Preheat the oven to 170°C (340°F) fan on or 190°C (375°F) fan off.

Spread the almond topping evenly over the dough and poke holes to avoid large bubbles.

Let the dough ferment for another hour before baking.

Bake for about 30 minutes until golden brown.

Let the cake cool completely before slicing in half horizontally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens