Frieda's 'Bee sting' cake (German Bienenstich)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
16 small pieces or 12 or even 8 larger pieces
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Calories
217 kcal
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Course
Dessert, Baked Goods
Frieda's 'Bee sting' cake (German Bienenstich)
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This is glutenfree and vegan pastry at its best! Completely Medical Medium proof, made with rice and oat flour, a honey almond topping and a cashew vanilla cream filling.
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Ingredients
- 1 1 cup oat flour (120 gr)
- ⅓ ⅓ cup coconut flower sugar measured topped a bit high (50 gr)
- 3⅛ 3⅛ cups cashew milk (750 ml)
- ⅔ ⅔ cups cashew nuts after measuring soaked overnight or boiled in water for 10 minutes (80 gr)
- 1 1 cup rice flour (120 gr)
- 2 2 cups slivered/ shaved almonds measured topped a bit (150 gr)
- ¾ ¾ cup maple syrup (180 ml)
- ⅙ ⅙ cup water (40 ml)
- 2 2 tbsp Potato Starch or tapioca starch
- ⅛ ⅛ cup coconut oil rather a little more than a little less (30 gr)
- ½ ½ cup arrowroot lightly scooped in, don't press downn (40 gr)
- ⅙ ⅙ cup maple syrup (40 ml)
- 1 1 cup cashew milk
- 1½ 1½ tbsp raw honey (25 gr)
- 1 1 tbsp Bourbon vanilla powder or extract
- 1 1 cup apple diced, about one medium apple (120 gr)
- 3 3 tbsp water
- 1 1 good pinch celtic sea salt
- ½ ½ cup coconut flower sugar (60 gr)
- 2 2 tsp baking powder
- ½ ½ tsp baking soda
- 1 1 tbsp Bourbon vanilla powder or extract
- ⅛ ⅛ cup coconut oil melted, rather a little more than a little less (30 gr)
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Instructions
- Preheat the oven to 350F or 175C. Cover your baking tray with parchment paper.
- Combine all the dry ingredients for the dough.
- Put all the topping ingredients into a pan. Heat, let dissolve and slightly thicken. Don't set the heat to high and don't let it burn.
- Combine all the ingredients into a pan and bring to the boil while constantly stirring. Let it cook for 3 minutes and keep stirring.
- For completing the filling you have to add a vegan 'whipped cream' to add to the pudding.
- Cut the cake horizontally. Fill the bottom half with the vanilla cream.
- Blend the the apples with the cashew milk.
- Let cool down a little (not fully). To save time: these two steps can be taken before you start working on the dough.
- Let cool down completely. Even now: sir one in a while.
- For this blend your soaked cashews with maple syrup and water until its completely creamy.
- Place the almond layer on top.
- Mix the apple-cashew milk with the dry ingredients, together with the coconut oil.
- Spread the topping out on the dough in the baking tray.
- You now have made yourself a vegan 'custard' (pudding).
- Carefully fold the cream into the pudding with a spatula.
- If you like, you can cut the almond layer into pieces already. This will make it easier to cut afterwards, so the filling is not squeezing out of the sides. Like in the picture of the full cake.
- Fill your baking tray.
- Put into the oven and bake for 25 to 30 minutes. Test with a toothpick, if it comes out clean the cake is done. If the almonds on top start get dark cover with aluminium foil.
Equipments used:
Nutrition Information
Show Details
Calories
217kcal
(11%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
157mg
(7%)
Potassium
127mg
(4%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
4IU
(0%)
Vitamin C
0.4mg
(0%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16small pieces or 12 or even 8 larger pieces
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 157mg | 7% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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