Nut-Free Bee Sting Pastry (Bienenstich)

Discover a delightful twist on a classic dessert with this Nut-Free Bee Sting Pastry (Bienenstich). This German-inspired treat features a soft, yeasted cake topped with a luscious caramelized honey glaze instead of traditional nuts, making it perfect for those with nut allergies. The cake is filled with a light and creamy vanilla pudding and whipped cream mixture, creating an indulgent yet airy texture in every bite. With its golden crust, rich honey topping, and cloud-like cream filling, this dessert is ideal for special occasions or an everyday sweet indulgence. Quick to prepare with easy-to-find ingredients, it's a show-stopping treat that will have everyone buzzing around the dessert table. Tailored for nut-free kitchens, this Bienenstich is as inclusive as it is irresistible!

Nutriscore Rating: 48/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

Ingredients

• 325 grams all-purpose flour
• 50 grams sugar
• 1 teaspoon salt
• 7 grams instant yeast
• 125 milliliters milk
• 60 grams unsalted butter
• 1 teaspoon vanilla extract
• 1 large egg
• 50 grams unsalted butter (topping)
• 50 grams sugar (topping)
• 50 milliliters honey
• 50 milliliters heavy cream
• 1 tablespoon all-purpose flour (topping)
• 200 milliliters whipping cream
• 40 grams vanilla pudding mix
• 250 milliliters milk (for pudding)

Directions

Step 1

In a medium bowl, mix flour, sugar, salt, and instant yeast. Set aside.

Step 2

In a small saucepan, warm milk and butter over low heat until butter is melted. Remove from heat and stir in vanilla extract. Let cool until lukewarm.

Step 3

Mix the lukewarm milk mixture into the flour mixture. Add the egg and knead until a smooth dough forms. Cover with a towel and let rise in a warm place for about 1 hour or until doubled in size.

Step 4

Grease and line a 9-inch round cake pan. Punch down the dough and press it evenly into the prepared cake pan. Cover and let rise for another 15 minutes.

Step 5

Preheat oven to 350°F (175°C).

Step 6

To make the topping, melt butter in a small saucepan over low heat. Stir in sugar, honey, cream, and flour. Cook until the mixture thickens, about 3 minutes.

Step 7

Pour the topping over the dough in the cake pan, spreading it evenly to cover the top.

Step 8

Bake in preheated oven for 25-30 minutes or until golden brown and topping is set. Let cool completely.

Step 9

For the filling: Prepare vanilla pudding with milk as per package instructions. Allow to cool before stirring in whipped cream to make a light cream filling.

Step 10

Once cake is cooled, remove from pan and slice horizontally into two even layers.

Step 11

Spread the cream filling over the bottom layer, then replace the top layer and chill in the refrigerator for at least 1 hour before serving.

Nutrition Facts

Serving size	(1342.9g)

Amount per serving	% Daily Value*
Calories	3846.7

Total Fat 192.8g	0%
Saturated Fat 111.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 735.3mg	0%
Sodium 3268.3mg	0%
Total Carbohydrate 454.0g	0%
Dietary Fiber 11.0g	0%
Total Sugars 193.5g
Protein 57.8g	0%

Vitamin D 269.4IU	0%
Calcium 584.6mg	0%
Iron 17.1mg	0%
Potassium 1153.8mg	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: 45.9%

Protein: 6.1%

Carbs: 48.0%