Vegan German Bee Sting Cake

reading time: 3 min



One of my childhood memories is: bee sting cake! Creamy, fluffy, sticky bee sting cake. 

Last weekend I gave in to my boyfriend's pleas to bake a vegan bee sting cake, and so this scrumptious creation was born! After sharing this with my boyfriend's family and my parents, my dad wrote me an e-mail asking me what I did to make the cake taste as "original". In other words: it was a hit!

It does take quite a while to bake this cake, but it's definitely worth it! Perfect for any occasion such as birthdays, anniversaries, or any rainy autumn Sunday :)



GERMAN BEE STING CAKE

Preparation time: 3 h 30 min

Main ingredients: spelt flour, vegan butter, almond slices, plant-based milk, yeast
difficulty level: moderate
makes: one 9-inch spring form
suitable for: vegan, lactose-free, wheat-free

Ingredients

Dough:
1/8 cup packed (25g) fresh yeast
1 tbsp lukewarm water
1 tsp organic brown sugar
2 cups (250g) spelt flour
2 heaped tbsp (30g) vegan butter
pinch of salt
1/8 cup + 1 tsp (30g) organic brown sugar
1/2 tsp vanilla extract
1/2 cup (120ml) plant-based milk (I use almond milk)

Filling:
1 package (40g) vanilla custard powder
1 cup + 5 tbsp (250ml + 5 tbsp) plant-based milk (I use almond milk)
2 tbsp brown organic sugar
1 tsp vanilla extract
1 cup (250 ml) whippable soy cream, chilled
1/2 cup (100g) vegan butter, room temperature

Covering: 
1 1/3 cup (125g) almond slices
1/3 cup (80g) vegan butter
4 tbsp agave syrup
4 tbsp plant-based milk
pinch of salt

powdered sugar to garnish

Instructions

For the dough:

Dissolve yeast in 1 tbsp lukewarm water and 1 tsp sugar in a small bowl. Let prove for 15-20 minutes until foamy. Gently heat up vegan butter and plant-based milk until the butter has melted. In a large mixing bowl combine spelt flour and salt. Add the butter/milk mixture and knead using an electric whisk. 

Cover with a clean kitchen towel and allow to rise in a warm place for 40 minutes.

In the meantime, prepare the glaze (see below).

Transfer the dough into a greased spring-form and allow to prove for another 30 minutes. (yep, a lot of proving here!)

For the glaze:

Melt vegan butter in a pan. Add plant-based milk, agave syrup and salt. Allow to boil up briefly, then stir in almond slices until well covered, and remove from heat.

Allow to cool slightly before spreading over the dough.

Bake in the non-preheated oven for 25-30 minutes at 180° C / 350° F until golden brown (I did 25 minutes fan-assisted). Make sure the almond topping doesn't burn.


In the meantime, prepare the filling (see below)

Take the cake out of the oven and allow to cool completely.

For the filling: 

While the cake is cooling, bring the plant-based milk to a boil, add the custard powder and stir. Switch off heat, fold in vegan butter, soy cream, sugar and vanilla extract. Allow to cool completely. (To speed up the process, refrigerate once it's chilled enough.)

To assemble, cut the cake in half horizontally with a serrated knife. Spread filling on bottom layer, leaving a 1-inch boarder. Place the remaining cake half (almond side up) on top and press gently to push the filling out to the edges.

Refrigerate for at least 45 minutes. Slice with a serrated knife, and serve with  powdered sugar dusted on top.




Maisy



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