This German Bienenstich Kuchen or Bee Sting Cake is the vegan version of grandma's traditional recipe - It’s a delicious fluffy yeast cake with a creamy vanilla pudding filling and crunchy caramelized almond on top that everyone will love!
*Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check out the tips, recipe video + step-by-step pictures above!
Prepare yeast dough
In a saucepan, warm the soy milk, vegan butter, and vanilla extract. Set aside.
In a bowl, whisk together the flour, dry yeast, sugar, and salt.
Add the lukewarm milk mixture, and mix with a wooden spoon until the liquid is absorbed by the flour. Then transfer to a work surface and knead for 5-10 minutes with your hands until a smooth elastic dough forms (or use a mixer with dough hooks attached).
Then place the yeast dough in an oiled bowl, cover with a damp tea towel or cling film and leave to rise for 45-60 minutes (or overnight in the fridge) until doubled in size.
Cook the pudding
In the meantime, cook the pudding for the filling. To do this, remove 3-4 tablespoons of the milk and dissolve the cornstarch in it.
Heat the remaining milk in a saucepan. Just before the milk starts to boil, whisk in the sugar, vanilla sugar or vanilla extract, and the cornstarch mixture. Bring to a boil, stirring constantly, until it thickens.
Then pour it into a bowl and immediately cover the pudding surface with plastic wrap to prevent it from forming a skin. Allow to cool completely.
Prepare the cake
After the resting time, lightly grease the sides of a 10-inch (26-cm) springform pan and line the bottom with parchment paper.
Roll out the yeast dough on a floured work surface into a 10-inch (26-cm) circle and place it in the springform pan. Cover again with the damp tea towel or plastic wrap and let it rise for another 15 minutes.
Meanwhile, preheat the oven to 356°F (180°C) and prepare the almond topping.
Add the vegan butter, dairy-free cream, sugar, vanilla sugar, and a pinch of salt to a saucepan and bring to a boil. Then stir in the sliced almonds, let cool briefly, and spread on the yeast dough.
Bake the cake in the preheated oven for 25-30 minutes. Then immediately use a knife to carefully loosen the edges from the pan (because later the almond mixture will become hard and will stick to the pan). Let cool completely.
Assemble the cake
Place the cake on a cake plate and cut it in half horizontally using a large sharp knife.
Use a handheld mixer and beat the cold non-dairy whipping cream with cream of tartar until stiff peaks form. Remove the chilled pudding from the fridge and mix again briefly until smooth, then carefully fold in the whipped cream using a spatula.
Spread the pudding cream on the cake base. Then place the top half of the cake on top. (You can pre-cut the top cake or use a cake ring for cutting which will hold the filling inside. Otherwise, it may squeeze out the sides).
Place a cake ring or cake foil around your cake and store it in the refrigerator until ready to serve (to make sure the cream won’t melt).
If you are using fresh yeast, you should first dissolve it in the lukewarm milk mixture as instructed in this recipe.
If the yeast dough looks a bit dry, you can brush it with a little oil.
The filling is fluffy and airy. If you want a more firm cream, you can use soft vegan butter instead of vegan whipped cream.
Please do not use oat milk for the pudding, or it may not solidify! Soy, nut, or coconut milk is best. You can also use vanilla pudding powder instead of cornstarch + vanilla extract.
More information about the recipe can be found in the blog post above.