Vegan Bee Sting Pastry (Bienenstich)

Delight in the indulgent charm of this Vegan Bee Sting Pastry (Bienenstich), a plant-based twist on the classic German dessert that's as irresistible as it is stunning. This recipe combines a soft, yeasted cake base with a luscious coconut cream filling and a delectably caramelized almond topping. The dairy-free dough, enriched with warm almond milk and vegan butter, rises to fluffy perfection, while the whipped coconut cream filling offers a velvety, lightly sweet interior accented with notes of vanilla. A golden layer of agave-sweetened almonds provides the signature crunch, perfectly complementing the tender cake and creamy filling. Ideal as an elegant centerpiece for any celebration or a decadent treat to savor with tea, this vegan Bienenstich is proof that plant-based baking can be both indulgent and impressive. Try it for yourself and experience a guilt-free slice of dessert heaven!

Nutriscore Rating: 50/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 7 grams Instant yeast
• 150 ml Almond milk, warm
• 80 grams Vegan butter, melted
• 50 grams Sugar
• 1 teaspoon Salt
• 1 teaspoon Vanilla extract
• 50 grams Vegan butter
• 50 grams Brown sugar
• 2 tablespoons Agave syrup
• 100 grams Sliced almonds
• 400 ml Full-fat coconut milk, chilled
• 30 grams Cornstarch
• 50 grams Powdered sugar
• 1 teaspoon Vanilla extract for filling

Directions

Step 1

Combine 250 grams of flour, 7 grams of instant yeast, and 50 grams of sugar in a large mixing bowl.

Step 2

Stir in 150 ml of warm almond milk, 80 grams of melted vegan butter, 1 teaspoon salt, and 1 teaspoon vanilla extract until a soft dough forms.

Step 3

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Step 4

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 5

Preheat the oven to 180°C (356°F).

Step 6

Grease a 9-inch round cake pan.

Step 7

In a saucepan, melt 50 grams of vegan butter and stir in 50 grams of brown sugar, 2 tablespoons of agave syrup, and 100 grams of sliced almonds. Cook until smooth and then set aside to cool slightly.

Step 8

Punch down the risen dough, then press it evenly into the prepared cake pan.

Step 9

Spread the cooled almond mixture evenly over the top of the dough.

Step 10

Bake in the preheated oven for about 25-30 minutes, or until golden brown. Allow to cool in the pan for 15 minutes, then remove from pan and cool completely on a wire rack.

Step 11

For the filling, scoop the solidified cream from the chilled coconut milk can and whip it with a mixer on medium speed for 3 minutes.

Step 12

Gradually add 50 grams of powdered sugar and 1 teaspoon of vanilla extract, and continue whipping until smooth and fluffy.

Step 13

In a small bowl, mix 30 grams of cornstarch with a little water to make a slurry.

Step 14

Heat the leftover liquid from the coconut milk until steaming, then add cornstarch slurry while stirring continuously until it thickens. Cool completely.

Step 15

Once thickened and cool, gently fold the coconut cream into the thickened coconut milk mixture until combined.

Step 16

Cut the cooled cake horizontally into two layers. Spread the filling evenly on the bottom layer and place the top layer back on.

Step 17

Chill the assembled cake for at least 1 hour before serving to set the filling.

Nutrition Facts

Serving size	(1281.3g)

Amount per serving	% Daily Value*
Calories	4058.3

Total Fat 238.0g	0%
Saturated Fat 116.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3397.9mg	0%
Total Carbohydrate 433.7g	0%
Dietary Fiber 25.8g	0%
Total Sugars 185.8g
Protein 56.3g	0%

Vitamin D 63.4IU	0%
Calcium 734.1mg	0%
Iron 23.3mg	0%
Potassium 2056.7mg	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: 52.2%

Protein: 5.5%

Carbs: 42.3%