Sugar-Free Bee Sting Pastry (Bienenstich)

Dive into the world of guilt-free decadence with this **Sugar-Free Bee Sting Pastry (Bienenstich)**! This modern twist on the classic German dessert features a soft, buttery yeast cake topped with golden caramelized almonds and a luscious, creamy filling—all without refined sugar. Sweetened naturally with honey and xylitol, it's a perfect indulgence for those seeking a healthier dessert option. The pillowy dough, enriched with almond milk and a hint of vanilla, is complemented by the irresistible crunch of the almond topping and the smooth, velvety custard filling folded with whipped cream. Ideal for any gathering or a cozy coffee break, this sugar-free Bienenstich is proof that indulgence can be mindful too.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 250 ml Almond Milk
• 4 tablespoons Honey
• 2 teaspoons Vanilla Extract
• 1 packet Instant Yeast
• 350 grams All-Purpose Flour
• 0.5 teaspoon Salt
• 100 grams Unsalted Butter
• 3 large Eggs
• 80 grams Almond Slices
• 2 tablespoons Cornstarch
• 50 grams Xylitol
• 200 ml Whipping Cream

Directions

Step 1

Warm 100ml of the almond milk gently to about 37°C (body temperature). Combine 1 tablespoon of honey and the yeast in a bowl with the warm milk. Let sit for 10 minutes until frothy.

Step 2

In a large mixing bowl, combine 300 grams of flour, salt, and the yeast mixture. Add 2 eggs and mix until a dough forms.

Step 3

Melt 80 grams of butter and add this to the dough. Knead until smooth and elastic, about 8 minutes by hand or 4 minutes with a mixer. Cover and let it rise in a warm place until doubled in size, about 1 hour.

Step 4

Preheat oven to 180°C (356°F) and line a round 9-inch springform tin with parchment paper.

Step 5

Once risen, punch down the dough and press it evenly into the prepared tin. Set aside to rise again for about 20 minutes.

Step 6

For the topping, melt the remaining 20 grams of butter in a saucepan, add the remaining 3 tablespoons of honey and almond slices, and cook until golden and slightly caramelized. Spread this evenly over the risen dough.

Step 7

Bake in the preheated oven for 25 minutes or until golden brown. Let cool completely in the tin.

Step 8

For the filling, mix 2 tablespoons of cornstarch with a little bit of the remaining almond milk to make a slurry. Heat the rest of the almond milk gently with the xylitol until it dissolves. Stir in the cornstarch slurry and cook until thickened, then remove from heat and stir in 1 teaspoon of vanilla extract.

Step 9

Whip the cream to soft peaks and fold into the cooled custard.

Step 10

Once the cake is cooled, cut the cake in half horizontally. Spread the custard mixture on the bottom half and place the top half back on.

Step 11

Refrigerate for at least 1 hour to allow the filling to set before serving.

Nutrition Facts

Serving size	(1306.2g)

Amount per serving	% Daily Value*
Calories	3904.7

Total Fat 210.8g	0%
Saturated Fat 98.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 979.4mg	0%
Sodium 1631.5mg	0%
Total Carbohydrate 441.2g	0%
Dietary Fiber 19.9g	0%
Total Sugars 91.8g
Protein 76.6g	0%

Vitamin D 205.5IU	0%
Calcium 736.7mg	0%
Iron 23.5mg	0%
Potassium 1390.2mg	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: 47.8%

Protein: 7.7%

Carbs: 44.5%