Low Sodium Bee Sting Pastry (Bienenstich)
Indulge in the delightful flavors of this Low Sodium Bee Sting Pastry (Bienenstich), a health-conscious twist on the classic German dessert. This recipe combines a soft, yeasty honey-infused cake with a luscious cream filling and a golden caramelized almond topping, all while keeping sodium levels in check. With a perfectly balanced sweetness from honey and powdered sugar, alongside a rich yet light filling made with heavy cream and cornstarch, this dessert is as satisfying as it is mindful. Ideal for any occasion, the Bienenstich is baked to golden perfection and refrigerated to allow the creamy filling to set, creating a treat that's both stunning and irresistible. Whether served at a brunch or as a show-stopping dessert, this low-sodium version is perfect for anyone seeking to indulge without compromise.
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Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 0.5 cup Granulated sugar
- 0.5 cup Unsalted butter
- 1 cup Low-fat milk
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Sliced almonds
- 0.25 cup Honey
- 1 cup Heavy cream
- 2 tablespoons Cornstarch
- 0.25 cup Powdered sugar
Directions
Step 1
In a small bowl, heat milk to lukewarm (about 105°F/40°C). Stir in the active dry yeast and 1 tablespoon of sugar from the measured amount. Let it sit for about 10 minutes until frothy.
Step 2
In a large mixing bowl, combine the all-purpose flour, the rest of the sugar, and the yeast mixture. Add 2 whole eggs, softened unsalted butter (1/4 cup), vanilla extract, and mix to form a smooth dough. Knead for about 8-10 minutes until the dough is smooth and elastic.
Step 3
Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 4
While the dough rises, prepare the almond topping. In a small saucepan, melt the remaining 1/4 cup of unsalted butter and honey over medium heat. Stir in sliced almonds and cook for about 5 minutes, stirring constantly, until the mixture thickens slightly. Set aside to cool.
Step 5
Preheat the oven to 350°F (175°C). Once the dough has risen, punch it down and press it evenly into a greased 9-inch round cake pan. Spread the almond mixture over the dough.
Step 6
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the edges are firm to the touch. Remove from the oven and let it cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
Step 7
For the filling, whisk together heavy cream, cornstarch, and powdered sugar in a saucepan. Cook over medium heat, stirring constantly until the mixture comes to a boil and thickens. Remove from heat, transfer to a bowl, and let it cool completely.
Step 8
Once the cake is cool, cut it horizontally into two layers. Spread the prepared cream filling over the bottom layer and gently place the top layer with the almond side up.
Step 9
Refrigerate for at least 1 hour before serving to allow the cream to set properly.
Step 10
Slice and serve, enjoying this delicious low-sodium Bee Sting Pastry!
Nutrition Facts
| Serving size | (1314.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4130.1 |
| Total Fat 197.8g | 0% |
| Saturated Fat 85.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 755.2mg | 0% |
| Sodium 362.3mg | 0% |
| Total Carbohydrate 505.1g | 0% |
| Dietary Fiber 24.9g | 0% |
| Total Sugars 193.9g | |
| Protein 81.0g | 0% |
| Vitamin D 180.8IU | 0% |
| Calcium 729.0mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 1502.0mg | 0% |
Source of Calories