This German Bienenstich or Bee Sting Cake recipe does not disappoint! It is made with an easy version of Brioche, a lightly sweetened yeast bread. A crunchy honey and almond topping is spread over the top of the cake before baking, and finally a rich and smooth Pastry Cream is spread between the split layers. A few tips for making Bienenstich: 1 - The Pastry Cream can be prepared the day before however it is best if eaten within three days. I made the Pastry Cream the day before baking the cake. 2 - The Brioche dough will need to go through two risings (proofing,) therefore allow enough time in the day to complete the rising steps and baking. The baked cake may be cooled, covered, and stored at room temperature overnight if necessary before filling with the Pastry Cream. 3 - Start making the Honey-Almond Topping about 15 minutes before the end of the second dough rising (proofing.) 4 - The hot Honey-Almond Topping is spread evenly over the top of the brioche dough, however try to place a bit thinner layer of topping in the center, as too much weight will prevent the center of the cake from rising. If the center does not rise as much don’t worry, this is perfectly fine and the cake will still taste delicious. 5 - When assembling the cake, cut the top layer into 10 to 14 wedges, depending on how many people you are serving, and reassemble the wedges on top of the Pastry Cream layer. Precutting the top makes it easier to serve the cake so the Pastry Cream doesn’t squish out while cutting the cake.