Vegan bee sting made with yeast dough, custard cream filling and a topping of caramelized almond flakes. Perfect for those who want to make an impression at the vegan coffee party. Addictiveness guaranteed. Vegan, (gluten free option) and lactose free.
Prep Time 45 minutesminutes
Cook Time 30 minutesminutes
Rest/cooling time 2 hourshours45 minutesminutes
Total Time 4 hourshours
Servings 10Piece
Calories 382kcal
Ingredients
FOR THE YEAST DOUGH:
60gvegan margarinemelted
150mlPlant milkI use a soy vanilla milk, but any other plant milk will work
325gSpelt flouror another flour of your choice, OPTION: for a gluten-free yeast dough, use 275g gluten-free flour mix, 50g almond flour and 1 tsp xanthan gum.
Line a 24cm diameter springform pan with baking paper (bottom). Grease sides with a little vegetable oil or margarine. Set aside.
Whip the cream (optionally with cream stiffener or xanthan gum) until stiff and put it back in the fridge, this is important so that it can firm up.
For THE CUSTARD CREAM Mix 6 tablespoons (90ml) of the vegetable milk with the pudding powder and the sugar. Bring remaining milk (310ml) to a boil and stir in pudding powder-sugar-milk mixture until a slightly firmer pudding is formed. Place in a sealable bowl or box and refrigerate until firm.
400 ml Plant milk, 1 Pack Vanilla pudding powder, 50 g Raw cane sugar, optional 1 package cream stiffener, or ½ tsp xanthan gum for better firmness, 300 ml vegan cream
Now let the custard and cream cool and mix at a later time.
FOR THE YEAST DOUGH Place spelt flour, vegan margarine (melted), plant milk, raw cane sugar and one package of dry yeast in a large baking bowl. Mix with hands and work into a smooth dough. Cover and let rise at room temperature for one hour.
60 g vegan margarine, 150 ml Plant milk, 325 g Spelt flour, 50 g Raw cane sugar, 1 Pack Dry yeast
NOTE: Yeast doughs do not like direct sunlight or drafts.
After the rising time, remove the yeast dough from the bowl and knead briefly on a floured surface and shape into a 24cm diameter round. Place in springform pan and gently press down with hands. Cover again and let rise for another 15 minutes.
In the meantime, preheat oven to 180 degrees convection (or 200 degrees top/bottom heat).
FOR THE ALMOND TOPPING place a small saucepan on the stove. Melt vegan margarine, vegetable cream and raw cane sugar over medium heat. Stir in almond flakes and simmer for a few minutes until mixture is slightly thickened.
50 ml Vegetable cream, 30 g Raw cane sugar, 100 g Almond flakes, 60 g vegan margarine
NOTE: Thickening is important, if the mixture is too runny it can spill out of the springform pan onto the bottom of the oven and burn in. This smells very unpleasant and is difficult to remove.
Cover the yeast dough and THE ALMOND TOPPING spread on the dough while it is still hot. Be careful hot, it is best to use a spoon or silicone scraper.
Put in the oven and bake for 30 minutes.
At the end of the baking time, remove from the oven and let cool completely.
Once the yeast dough has cooled (really cooled, otherwise the custard will melt), remove the cream and custard from the refrigerator and place in a large bowl. Gently fold in with a whisk until a homogeneous cream is formed.
Cut cooled yeast dough once horizontally in the middle and put the lower half back into the springform pan. CUSTARD CREAM Spread over the top and smooth down.
Pre-cut top half of yeast dough (with the caramelized almond flakes) into 10 equal-sized pieces (see video) and place back on the custard cream, one at a time. This makes it easier to portion later because the caramelized top is quite hard to cut and would push out the custard.
Chill for at least two hours, release from the mold, cut into pieces, and enjoy!
Store in an airtight container in the refrigerator for up to 2 more days.