Low Fat Bienenstich (Bee Sting Cake)
Indulge in the guilt-free decadence of Low Fat Bienenstich (Bee Sting Cake), a lightened-up version of the classic German dessert. This airy yeast-based cake boasts a golden almond-honey topping that caramelizes to perfection in the oven, delivering a satisfying crunch. Inside, a velvety, low-fat vanilla cream filling made with skim milk and non-fat dry milk powder lends a luscious layer of sweetness without the extra calories. Perfectly balanced with honey and low-fat margarine, this recipe offers a healthier twist while preserving the rich, traditional flavors you love. Ready in just over an hour, it's an ideal dessert for celebrations or a wholesome treat to share with family and friends. Serve chilled for the most delightful result! Keywords: low fat bee sting cake, Bienenstich recipe, healthy German dessert, low fat almond cake, yeast cake recipe.
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Ingredients
- 200 g all-purpose flour
- 250 ml skim milk
- 7 g active dry yeast
- 60 ml honey
- 100 g low-fat margarine
- 1 large egg
- 50 g sugar
- 0.5 tsp salt
- 1 tsp vanilla extract
- 50 g sliced almonds
- 30 g non-fat dry milk powder
- 25 g cornstarch
- 50 ml water
Directions
Step 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan.
Step 2
Warm 100 ml of the skim milk until lukewarm. Stir in the yeast and a teaspoon of sugar. Let it sit for about 10 minutes or until it froths.
Step 3
In a large mixing bowl, combine the flour, 30 g of sugar, and salt. Make a well in the center and pour in the yeast mixture, the entire beaten egg, and 50 g of melted low-fat margarine.
Step 4
Mix the ingredients well until a sticky dough forms. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until doubled in size.
Step 5
For the topping, melt the remaining 50 g of low-fat margarine in a small pan. Add 30 ml of honey and sliced almonds, cooking at low heat until well-mixed. Set aside to cool slightly.
Step 6
Combine the remaining 150 ml of skim milk with the non-fat dry milk powder and half the vanilla extract in a saucepan over medium heat until hot. In a separate bowl, mix the cornstarch with water and add to the heated milk slowly, stirring continuously until thickened to a pudding-like consistency. Remove from heat and let it cool, then cover and refrigerate.
Step 7
Once the dough has risen, transfer it into the prepared springform pan, gently spreading it out to fill the pan. Evenly spread the almond topping over the dough.
Step 8
Bake the cake for about 25-30 minutes or until golden brown on top. Let it cool completely in the pan.
Step 9
Gently remove the cake from the pan and slice it horizontally into two layers. Spread the chilled pudding cream over the bottom layer, then place the top layer back on.
Step 10
Drizzle the remaining 30 ml of honey over the top of the cake and let it set in the refrigerator for at least 1 hour before serving.
Nutrition Facts
| Serving size | (894.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2175.9 |
| Total Fat 74.8g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 227.3mg | 0% |
| Sodium 2202.5mg | 0% |
| Total Carbohydrate 317.1g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 130.8g | |
| Protein 60.0g | 0% |
| Vitamin D 167.2IU | 0% |
| Calcium 927.8mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1762.3mg | 0% |
Source of Calories