vegan bee sting cake "bienenstich"

The days are getting shorter and darker here in Sweden. The leaves are dancing and nature wears its colourful red/ orange dresses. Autumn and winter are my favourite seasons. I love these misty, cold autumn days; hot tea; knitting and big chunky sweaters and of course autumn pastries.
For a reason I connect the traditionally german bee sting cake with autumn, even though many prefer it during summer. But well not me, it is just a autumn cake for me. So simple and so yummy.

  • 50 gr melted vegan margarine
  • 3 tbsp brown organic sugar
  • 25 gr fresh yeast 
  • 300 gr spelt flour
  • 125 ml oat milk
  • a pinch salt

Dissolve the jeast in the oat milk and mix all the ingredients. Just make sure the margarine is below 40 °C otherwise you will kill the yeast. The dough should be smooth but not sticky. Let it rest covered at a warm place for an hour. Then give the dough in a greased spring form and let it rest for another 30 minutes. During this time prepare the almond topping.

almond topping
  • 50 gr vegan margarin
  • 3 tbsp oat milk
  • 3 tbsp brown organic sugar
  • 4 tbsp agave sirup
  • 100 gr sliced almonds
 Melt the butter together with the oat milk, sugar and sirup. Add the almonds when everything is dissolve and let it shortly boil up.

Give the cake for 10 min on 180 °C in the oven. Then take it out and cover it with the almond topping. Bake it for another 15-20 min on 180 °C. Check in between that the almonds are not getting burned.
Take it out and let it cool down.

vanilla cream
  • 500 ml oat milk
  • 40 gr potatoe starch
  • a huge pinch of vanilla powder
  • 40 gr vegan margarin
  • 40 powdered sugar 
 Give 400 ml oat milk with the vanilla powder in a pot and heat it up. Mix the potatoe starch with the remaining 100 ml oat milk and give it to the hot vanilla milk. Boil it up until it has a pudding texture.
Let the pudding cream cool down.
Mix the vegan margarin until it is fluffy and add the powdered sugar and pudding cream.
Slice the cake and add the vanilla cream. Enjoy!


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