Cover again with the damp tea towel or plastic wrap and let it rise for another 15 minutes. Roll out the yeast dough on a floured work surface into a 10-inch (26-cm) circle and place it in the springform pan. Step 3: Prepare the bienenstich kuchenĪfter the resting time, lightly grease the sides of a 10-inch (26-cm) springform pan and line the bottom with parchment paper. Then pour it into a bowl and immediately cover the top of the pudding with plastic wrap to prevent the pudding from forming a skin. Just before it starts to boil, whisk in the sugar, vanilla sugar, and the pudding powder mixture and bring it to a boil, stirring constantly, until the vanilla pudding thickens. Heat the remaining dairy-free milk in a saucepan. To do this, remove 3-4 tablespoons of the dairy-free milk and dissolve the vanilla pudding powder in it. In the meantime, cook the pudding for the filling. Leave to rise for 45-60 minutes (or overnight in the fridge) until the dough has doubled in size. Now place the yeast dough in an oiled bowl and cover with a damp tea towel or cling film (which will help the dough doesn’t dry out). Then transfer to a work surface and knead for 5-10 minutes with your hands until a smooth dough forms (or use a food processor with a dough hook). Then add the lukewarm milk mixture and mix with a wooden spoon until the liquid is absorbed by the flour. In a mixing bowl, combine flour, dry yeast, sugar, salt. Then you’ll find the full recipe with exact measurements in the recipe card below! Step 1: Prepare the yeast doughįirst, warm the soy milk, vegan butter, and vanilla extract in a saucepan until lukewarm. Since vegan yeast dough becomes super nice and fluffy as it is, we can simply skip the eggs! How to make Bee Sting cake (German Bienenstich)Īs always I recommend watching the recipe video and checking out this step-by-step guide first. While traditional bee sting cake recipes often use eggs, dairy milk, heavy cream, and butter, I used only plant-based ingredients for my vegan version. However, you can also bake it in a round springform pan to serve as an elegant torte as I did. It is often baked in a sheet pan and then served as a sheet cake. Classic bee sting cake is a delicious German cake made of yeast dough filled with a vanilla custard cream and topped with a caramelized almond topping.
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