Gluten-Free Bee Sting Pastry (Bienenstich)

Indulge in the irresistible charm of this Gluten-Free Bee Sting Pastry (Bienenstich), a German classic reimagined for those with gluten sensitivities. This light and tender yeast-based cake features a luscious layer of creamy vanilla pastry cream sandwiched between two layers, with a golden caramelized almond-honey topping that adds a delightful crunch. Made with gluten-free all-purpose flour, this recipe takes the guesswork out of achieving the perfect texture, making it a guaranteed hit for any dessert table. With its harmonious balance of sweet, nutty, and creamy elements, this gluten-free Bienenstich is an elegant treat ideal for celebrations or a luxurious afternoon tea.

Nutriscore Rating: 47/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 grams Gluten-free all-purpose flour
• 100 grams Sugar
• 150 grams Unsalted butter
• 150 milliliters Milk
• 1 teaspoon Dry yeast
• 0.5 teaspoon Salt
• 1 large Egg
• 1 teaspoon Vanilla extract
• 100 grams Sliced almonds
• 2 tablespoons Honey
• 250 milliliters Heavy cream
• 20 grams Cornstarch
• 1 Vanilla bean pod

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round springform pan with parchment paper.

Step 2

In a small saucepan, gently warm the milk until lukewarm. Add the dry yeast and a teaspoon of the sugar, stir, and let it sit for about 5 minutes until it becomes foamy.

Step 3

In a large bowl, mix gluten-free flour and salt. Make a well in the center and add the yeast mixture, egg, 50 grams of melted butter, vanilla extract, and 50 grams of sugar. Mix until you have a smooth batter.

Step 4

Pour the batter into the prepared springform pan, cover with a clean kitchen towel, and let it rise for about 30 minutes in a warm place until it has doubled in size.

Step 5

While the dough is rising, prepare the topping: In a small saucepan, melt the remaining 100 grams of butter with 50 grams of sugar and 2 tablespoons of honey over medium heat. Once melted, add sliced almonds and stir until well coated.

Step 6

After the dough has risen, gently spread the almond mixture over the top.

Step 7

Bake the pastry in the preheated oven for about 25 minutes or until the top is golden brown and the almonds are caramelized.

Step 8

While the pastry is baking, make the pastry cream: In a medium saucepan, combine heavy cream and the seeds from the vanilla bean pod. Heat gently until warm.

Step 9

In a small bowl, mix the cornstarch and remaining sugar. Gradually whisk this into the warm cream until the mixture thickens. Let it cool, stirring occasionally to prevent a skin from forming.

Step 10

Once the cake has cooled, carefully cut it in half horizontally. Spread the pastry cream over the bottom layer, then top with the almond-covered layer.

Step 11

Chill the assembled pastry in the fridge for at least 1 hour before serving.

Nutrition Facts

Serving size	(1088.0g)

Amount per serving	% Daily Value*
Calories	4042.4

Total Fat 276.0g	0%
Saturated Fat 132.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 815.6mg	0%
Sodium 1465.9mg	0%
Total Carbohydrate 358.7g	0%
Dietary Fiber 19.1g	0%
Total Sugars 146.4g
Protein 39.2g	0%

Vitamin D 121.8IU	0%
Calcium 577.2mg	0%
Iron 6.3mg	0%
Potassium 1212.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.9%

Protein: 3.8%

Carbs: 35.2%