You’ll be buzzing with this classic Bavarian dessert featuring scratch-baked brioche topped with a honey almond praline and filled with a honey pastry cream.

Preparation

To make the pastry cream, whip together the egg yolks and whole egg with the honey until liquid. Add to a heavy-bottomed sauce pot along with the milk and cornstarch. Heat on medium heat while whisking constantly. Boil for about 1 minute, then whisk in the vanilla and butter until evenly incorporated. Transfer to a container to cool and press plastic wrap onto the surface to prevent skin from forming. Refrigerate until completely cool, ideally overnight.

For the cake, sift together the flour and salt into a mixing bowl. Warm the milk and honey to 90°F, then sprinkle in the yeast and allow to bloom for 5 minutes. Add the milk mixture and eggs to the flour and mix with a dough hook for 7–8 minutes, until elastic. Add the butter and mix for 2 minutes, until dough is smooth and elastic.

Place dough in a workbowl and cover with plastic. Let rise for 1 hour. After proofing, punch down dough and place into a greased baking pan. Prick the top with a fork and set aside while you make the praline.

In a small sauce pot, heat the butter, honey and sliced almonds until bubbling. Spread mixture evenly over the top of the brioche dough and let rise for 1 hour.

Preheat oven to 350°F.

Bake cake for 20–25 minutes, until golden brown. Let cool to room temperature before slicing in half horizontally. Spread cooled pastry cream evenly over the bottom piece in a thick, 1-inch layer. Replace cake top and chill for a minimum of 2 hours before slicing. Dust with powdered sugar and serve.