Soy-Free Bienenstich (Bee Sting Cake)
Indulge in the classic charm of this Soy-Free Bienenstich (Bee Sting Cake), a traditional German dessert reimagined for those seeking a soy-free treat. Featuring a fluffy, homemade yeast-based cake topped with a golden honey-almond glaze, this dessert delivers a delightful crunch with every bite. The rich vanilla cream filling, made with heavy cream and thickened to perfection, provides a luscious contrast to the airy cake layers. Perfect for brunch, tea time, or special celebrations, this recipe is as visually stunning as it is delicious. With simple ingredients and step-by-step preparation, this soy-free version offers all the indulgence of the original, minus the soy. Ready to serve 12, it’s the ideal centerpiece for your next gathering!
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Ingredients
- 350 g All-purpose flour
- 180 ml Whole milk
- 100 g Granulated sugar
- 100 g Unsalted butter
- 1 large Egg
- 7 g Dry yeast
- 1 tsp Salt
- 2 tsp Vanilla extract
- 100 g Almonds, sliced
- 60 ml Honey
- 200 ml Heavy cream
- 20 g Cornstarch
- 50 g Powdered sugar
Directions
Step 1
Warm the milk in a small saucepan until lukewarm. Combine it with the yeast and a teaspoon of sugar in a small bowl. Let it sit for about 10 minutes until frothy.
Step 2
In a large mixing bowl, combine flour, 50g of sugar, and salt. Add the yeast mixture, 50g of melted butter, egg, and 1 tsp of vanilla extract. Knead the dough until it is smooth and elastic, about 10 minutes. You can use a stand mixer with a dough hook for this.
Step 3
Form the dough into a ball and place it in a lightly greased bowl. Cover it with a damp cloth and let it rise in a warm place for about 1 to 2 hours, or until doubled in size.
Step 4
Preheat the oven to 180°C (350°F). Line a 23cm (9-inch) springform pan with parchment paper.
Step 5
For the topping, melt the remaining 50g of butter in a saucepan. Add honey, remaining 50g of sugar, and sliced almonds. Cook over medium heat, stirring frequently, until the mixture turns golden brown.
Step 6
Once the dough has risen, transfer it to the springform pan, spreading it evenly. Spoon the almond topping over the dough, distributing it evenly.
Step 7
Bake in the preheated oven for about 25 to 30 minutes until golden brown. Allow to cool completely on a wire rack.
Step 8
For the filling, mix together cornstarch and a little bit of the heavy cream to form a slurry. In a saucepan, heat the rest of the cream, 1 tsp of vanilla extract, and powdered sugar over medium heat. Bring to a simmer.
Step 9
Slowly add the cornstarch slurry to the simmering cream mixture, whisking constantly, and cook until thickened, about 3-4 minutes. Allow to cool fully.
Step 10
Once the cake and custard have cooled, slice the cake horizontally with a serrated knife, creating two layers.
Step 11
Spread the cream filling over the bottom layer of the cake. Place the top layer back on gently.
Step 12
Chill the cake for at least 1 hour in the refrigerator before serving.
Nutrition Facts
| Serving size | (1243.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4344.3 |
| Total Fat 219.9g | 0% |
| Saturated Fat 100.0g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 663.2mg | 0% |
| Sodium 2637.1mg | 0% |
| Total Carbohydrate 519.9g | 0% |
| Dietary Fiber 23.6g | 0% |
| Total Sugars 213.6g | |
| Protein 74.0g | 0% |
| Vitamin D 135.4IU | 0% |
| Calcium 601.5mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 1652.2mg | 0% |
Source of Calories