In Germany everybody knows it: “Bienenstich” or bee sting cake!
Today we want to introduce you to a vegan bee sting cake, of course!
If you are critical now, that is absolutely understandable, but the recipe, or rather the cake, will inspire you!
We often only ate really good bee stings in cafes and then didn’t get vegan ones for quite a while. So it was all the better that after our survey on Instagram which cake recipes we should veganize, we finally had the motivation to dare to try a vegan bee sting!
Between two layers of fluffy yeast dough, there is a layer of the finest vanilla cream and on top there is the obligatory crust of browned and lightly caramelized almonds.
If you find it sounds tempting just like that, wait until you’ve tried a piece!
If the use or production of a yeast dough puts you off a bit, I can recommend our blog post Basic knowledge of yeast dough. So you can start the next yeast dough in a relaxed manner.
Bee sting cake
- 1 springform pan 28cm
- 150 ml plant drink
- 65 g vegan butter
- 320 g of flour
- 4 g of dry yeast
- 40 g of sugar
- 1 packet of vanilla sugar (8 g)
- 1 pinch of salt
- 400 ml oat drink
- 1 packet vanilla pudding powder
- 40 grams of sugar
- ½ tsp agar agar
- 200 g vegan whipped cream
- 70 g vegan butter
- 50 g vegan cream
- 40 g of sugar
- 130 g sliced almonds
- For the yeast dough, heat the plant drink and butter in a small saucepan until lukewarm.
- In one bowl mix the flour with dry yeast, sugar, vanilla sugar and salt. Pour in the lukewarm plant drink-butter mix and first stir with a spoon, then knead for about 10 minutes to form an elastic dough.
- Cover and let the dough rest in a warm place for an hour to double in volume.
- For the vanilla cream, first prepare the pudding so that it can cool down completely. To do this, pour about 100 ml of the oat drink into a small bowl and slowly bring the rest to the boil. Add the vanilla pudding powder, sugar and agar agar to the reserved 100 ml oat drink and stir well.
- When the rest of the oat drink is boiling, remove the pot from the heat, pour in the custard powder and sugar mix and stir with a whisk until smooth. Then put the pot back on the stovetop and bring the pudding to the boil. In order to activate the gelling effect of the agar agar, the pudding has to simmer gently for 2-3 minutes. Stir frequently so that it doesn’t burn.
- Pour the hot pudding into a bowl and press cling film over the top to prevent a skin from forming. Leave to cool completely.
- After an hour of resting time, briefly knead the yeast dough. Brush a springform pan with some vegan butter and dust with flour. Pour the dough into the tin and press evenly onto the base, cover and leave to rest for another 30 minutes.
- Shortly before the end of the resting time, preheat the oven to 180°C top and bottom heat.
- Now make the almond topping. Boil the butter with cream and sugar and simmer for 3 minutes over low heat. Then stir in the slivered almonds.
- Spread the topping evenly over the yeast dough and bake in the preheated oven for 30 minutes until the almonds are golden. Remove from the oven and let cool completely.
- When the cake has cooled, mix the pudding well to form a smooth batter. If a skin has formed or there are still small lumps in the pudding, it can be easily pureed until creamy with a hand blender.
- Using a hand mixer, whip the whipped cream until stiff and carefully fold into the pudding.
- Cut the chilled cake in half horizontally and place a cake ring around the bottom. Spread the vanilla cream evenly over the cake base.
- It is best if you pre-cut the top of the cake into pieces and then put the vanilla cream on top. Otherwise, slicing will squeeze the cream out of the cake.
- Place the assembled cake in the fridge for 90 minutes.