German Bienenstich Kuchen

🧂 Ingredients

• 2 cups all-purpose flour

  or spelt flour 250 g
• 1 tsp dry yeast

  or ¼ cube fresh yeast (1 tbsp)
• ½ cup soy milk

  or other dairy-free milk
• ¼ cup sugar
• 1 tsp vanilla extract

  or 1 packet vanilla sugar
• 3 ½ tbsp vegan butter
• 5 tbsp cornstarch
• 1 tsp vanilla extract
• ¼ cup sugar
• 1 tbsp vanilla sugar

  optional
• 1 ⅔ cup soy milk
• ⅔ cup dairy-free whipping cream

  cold, e.g. (Schlagfix) or sub vegan butter*
• ¼ tsp cream of tartar

  optional if needed
• ⅓ cup vegan butter
• ¼ cup dairy-free cream

  e.g. soy or oat cream
• ¼ cup sugar
• 1 tbsp vanilla sugar

  optional
• pinch of salt
• 1 ⅓ cup slivered almonds

Instructions

• 1 In a saucepan, warm the soy milk, vegan butter, and vanilla extract. Set aside.
• 2 In a bowl, whisk together the flour, dry yeast, sugar, and salt.
• 3 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).
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 After the resting time, lightly grease the sides of a 10-inch (26-cm) springform
  pan and line the bottom with parchment paper.
• 9 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.
• 10 Meanwhile, preheat the oven to 356°F (180°C) and prepare the almond topping.
• 11 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.
• 12 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.
• 13 Place the cake on a cake plate and cut it in half horizontally using a large
  sharp knife.
• 14 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.
• 15 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).
• 16 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).
• 17 Enjoy!

Nutrition Info