-
60
minPrep Time -
30
minCook Time -
90
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dessert
- Allergens:Nuts,Wheat
- Seasons:
- Cuisines:
- Courses:
Recipe Description
The Vegan Bee Sting Cake is a delightful reimagining of the traditional German dessert, Bienenstich, which combines a rich, yeast-based cake with a creamy custard filling and a crunchy, caramelized almond topping. This vegan version maintains the beloved flavors and textures of the original while employing plant-based ingredients to ensure that everyone can enjoy this exquisite dessert. By skillfully replacing dairy and eggs with vegan alternatives, this recipe achieves a light and spongy cake, complemented by a silky almond milk custard and finished with a sweet and nutty topping. The contrast between the soft cake, the creamy filling, and the textured almond crust makes this vegan version a delightful experience, satisfying both traditionalists and vegans alike.
Ingredients
- 1 cup almond milk
- 1/4 cup sugar
- 1/4 cup vegan butter
- 2 tsp yeast
- 1/2 tsp salt
- 1 cup vegan custard
- 1/2 cup sliced almonds
- 1/4 cup maple syrup
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, yeast, and salt.
- Warm the almond milk and vegan butter until melted, then add to the dry ingredients. Mix until a soft dough forms.
- Knead the dough for 5 minutes, then let it rise for 1 hour.
- Roll out the dough and fit it into a greased cake pan.
- Spread custard over the dough.
- Mix sliced almonds with maple syrup and sprinkle over the custard.
- Bake for 30 minutes or until the top is golden brown.
- Allow to cool before serving.
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