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🍰 Vegan Bee Sting Cake

403 kcal · 30 min · 4 servings

Vegan Bee Sting Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Crumble the yeast into a bowl.
  2. 2. Add 1 tablespoon of sugar and 200 milliliters of lukewarm soy drink.
  3. 3. Let the mixture rest covered for about 10 minutes.
  4. 4. Add 100 grams of sugar, 600 grams of flour, 1 pinch of salt, and 100 grams of cubed vegan butter alternative to the yeast milk.
  5. 5. Knead the dough until smooth using a hand mixer with dough hooks.
  6. 6. Let the dough rest covered for about 1 hour.
  7. 7. Mix 50 milliliters of soy drink with 2 tablespoons of sugar and pudding powder in a bowl.
  8. 8. Bring 450 milliliters of soy drink to a boil in a pot.
  9. 9. Stir the pudding mixture into the hot soy milk.
  10. 10. Let the pudding mixture come to a brief boil.
  11. 11. Cover the surface of the pudding with cling film.
  12. 12. Allow the pudding to cool down.
  13. 13. Preheat the oven to 180 degrees Celsius fan.
  14. 14. Line the bottom of a springform pan with baking paper.
  15. 15. Grease the sides of the pan.
  16. 16. Place the dough in the springform pan and spread it out.
  17. 17. Let the dough rest covered for about 15 minutes.
  18. 18. Melt 100 grams of vegan butter alternative in a pot.
  19. 19. Add 50 grams of sugar, 3 tablespoons of apricot jam, and 200 grams of sliced almonds.
  20. 20. Heat the mixture for about 4 minutes.
  21. 21. Spread the mixture over the yeast dough.
  22. 22. Let the cake rest for another 10 minutes.
  23. 23. Bake the cake in the oven for about 40 minutes.
  24. 24. Allow the cake to cool down.
  25. 25. Whip 200 grams of room-temperature vegan butter alternative until fluffy using a whisk attachment.
  26. 26. Mix the cooled pudding into the whipped butter alternative spoonful by spoonful.
  27. 27. Cut the bee sting cake horizontally in half.
  28. 28. Cut each half into 2 layers.
  29. 29. Spread the vanilla cream onto the bottom layers.
  30. 30. Place the top layers on top and press them down lightly.
  31. 31. Chill the vegan bee sting cake in the refrigerator for at least 1 hour.
  32. 32. Cut the cake into pieces before serving.

Nutrition per serving