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Frieda's 'Bee sting' cake (German Bienenstich)
5 from 3 votes

Frieda's 'Bee sting' cake (German Bienenstich)

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.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 16 small pieces or 12 or even 8 larger pieces
Calories: 217 kcal
Course: Dessert, Baked Goods
Cuisine: European, German

Ingredients

  • 1 cup oat flour (120 gr)
  • ⅓ cup coconut flower sugar measured topped a bit high (50 gr)
  • 3⅛ cups cashew milk (750 ml)
  • ⅔ cups cashew nuts after measuring soaked overnight or boiled in water for 10 minutes (80 gr)
  • 1 cup rice flour (120 gr)
  • 2 cups almonds measured topped a bit (150 gr, slivered or shaved
  • ¾ cup maple syrup (180 ml)
  • ⅙ ⅙ cup water (40 ml)
  • 2 tbsp potato starch or tapioca starch
  • ⅛ cup coconut oil rather a little more than a little less (30 gr)
  • ½ cup arrowroot lightly scooped in, don't press downn (40 gr)
  • ⅙ ⅙ cup maple syrup (40 ml)
  • 1 cup cashew milk
  • 1½ tbsp honey 25 gr, raw
  • 1 tbsp vanilla powder or extract, Bourbon variety
  • 1 cup apple diced, about one medium apple (120 gr)
  • 3 tbsp water
  • 1 good pinch sea salt Celtic variety
  • ½ cup coconut flower sugar (60 gr)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp vanilla powder or extract, Bourbon variety
  • ⅛ cup coconut oil melted, rather a little more than a little less (30 gr)

Instructions

    Cup of Yum
  1. Preheat the oven to 350F or 175C. Cover your baking tray with parchment paper.
  2. Combine all the dry ingredients for the dough.
  3. 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.
  4. Combine all the ingredients into a pan and bring to the boil while constantly stirring. Let it cook for 3 minutes and keep stirring.
  5. For completing the filling you have to add a vegan 'whipped cream' to add to the pudding.
  6. Cut the cake horizontally. Fill the bottom half with the vanilla cream.
  7. Blend the the apples with the cashew milk.
  8. Let cool down a little (not fully). To save time: these two steps can be taken before you start working on the dough.
  9. Let cool down completely. Even now: sir one in a while.
  10. For this blend your soaked cashews with maple syrup and water until its completely creamy.
  11. Place the almond layer on top.
  12. Mix the apple-cashew milk with the dry ingredients, together with the coconut oil.
  13. Spread the topping out on the dough in the baking tray.
  14. You now have made yourself a vegan 'custard' (pudding).
  15. Carefully fold the cream into the pudding with a spatula.
  16. 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.
  17. Fill your baking tray.
  18. 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.

Nutrition Information

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%)

Nutrition Facts

Serving: 16 small pieces or 12 or even 8 larger pieces

Amount Per Serving

Calories 217

% 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.