Soy-Free Bee Sting Pastry (Bienenstich)
Indulge in the delicate sweetness of this Soy-Free Bee Sting Pastry (Bienenstich), a classic German dessert reimagined for those with soy sensitivities. Perfectly balancing soft, pillowy yeast dough with a crunchy caramelized almond topping, this pastry is an irresistible treat. Its creamy, homemade vanilla pastry cream filling, made with real egg yolks and cornstarch, adds a luxurious texture without the need for soy-based thickeners. Easy-to-follow steps guide you through creating this show-stopping dessert, featuring natural honey and wholesome ingredients for bursts of flavor in every bite. Ideal for special occasions or a weekend baking project, this soy-free recipe brings timeless European charm to your table.
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Ingredients
- 300 g All-purpose flour
- 150 ml Milk
- 50 g Granulated sugar
- 50 g Unsalted butter
- 2 large Eggs
- 1 tsp Salt
- 1 packet Dry yeast
- 500 ml Whole milk (for the pastry cream)
- 100 g Granulated sugar (for the pastry cream)
- 4 Egg yolks
- 40 g Cornstarch
- 2 tsp Vanilla extract
- 50 g Unsalted butter (for the pastry cream)
- 100 g Almond flakes
- 50 g Honey
- 50 g Unsalted butter (for the topping)
- 2 tbsp Heavy cream
Directions
Step 1
1. Warm the milk (150ml) slightly, then stir in the yeast and 1 tablespoon of sugar. Set aside for about 10 minutes until frothy.
Step 2
2. In a large mixing bowl, combine all-purpose flour, remaining sugar (50g), salt, softened butter, eggs, and the yeast mixture. Mix until a dough forms.
Step 3
3. Knead the dough for about 10 minutes until it becomes smooth and elastic. Form into a ball, place in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 4
4. For the pastry cream, heat 500ml of milk in a saucepan until nearly boiling. In another bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Step 5
5. Gradually pour the hot milk into the egg mixture while continuously whisking, then return the mixture to the saucepan.
Step 6
6. Cook over medium heat, stirring constantly, until thickened and boiling. Remove from heat, stir in the vanilla extract and butter, then let it cool completely.
Step 7
7. Preheat the oven to 180°C (350°F). Grease and line a 9-inch springform pan.
Step 8
8. Punch down the risen dough and press it into the bottom of the prepared pan. Allow it to rest for about 15 minutes.
Step 9
9. In a small saucepan, combine butter, honey, and heavy cream. Stir over medium heat until butter melts.
Step 10
10. Add the almond flakes and stir until well coated. Spread the almond mixture evenly over the top of the dough.
Step 11
11. Bake for 25-30 minutes or until the top is golden and caramelized. Let the cake cool completely in the pan.
Step 12
12. Once cooled, carefully remove the cake from the pan and slice it horizontally to create two layers.
Step 13
13. Spread the cooled pastry cream over the bottom layer, then place the top layer with almonds back on. Serve and enjoy!
Nutrition Facts
| Serving size | (1679.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4542.9 |
| Total Fat 236.0g | 0% |
| Saturated Fat 109.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1536.8mg | 0% |
| Sodium 2842.2mg | 0% |
| Total Carbohydrate 517.9g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 229.9g | |
| Protein 102.0g | 0% |
| Vitamin D 549.6IU | 0% |
| Calcium 1272.4mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 2390.3mg | 0% |
Source of Calories