Bee Sting Pie or Gluten-Free Riga Tea Bun. A recipe by Irena Tarvid
The pastry is based on the traditional German Bee Sting Cake (Bienenstich) or Bee Sting Cake.
The advantages of my recipe:
retains all the flavor and texture characteristics of the traditional recipe
simple and easy to prepare
fluffy, moist, and delicious sponge cake instead of yeast dough
baking with the caramel layer already incorporated
optimal ratio of dough and cream layers
delicious and light butter-free cream
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#gluten-freesponge
Sponge cake free of gluten, dairy, and added fats
Almond caramel layer and creamy honey caramel
Creamy vanilla cream
If you want to bake this cake dairy-free, use different ingredients for the caramel and creamy cream.
Ingredients for a 20cm x 30cm pie
Caramel
100g flaked almonds
50g unsalted butter
60g honey
40g sugar
2 tablespoons milk
Sponge cake
3 large eggs (room temperature)
140g unsweetened applesauce (room temperature)
100g sugar
10g vanilla sugar
180g gluten-free "White Bread" flour mix from Garnets
For readers in Australia and New Zealand: 170-180g Crusty Bread Mix by Well and Good, or 165-170g gluten-free flour mix from Aldi
2 teaspoons lemon zest (optional)
10g baking powder, if the mix does not contain baking powder
Vanilla Buttercream
Custard
2 egg yolks
150ml Milk
50g sugar
20g cornstarch
1 dessert spoon (5ml/g) of gluten-free alcohol (I use natural apple brandy - Calvados), optional
Whipping cream
300g whipping cream, 35% fat; I use whipping cream with additives specifically for whipping; it produces a more stable foam
15g powdered sugar (20g if omitting vanilla sugar)
5g vanilla sugar (can be substituted with natural vanilla extract)
1 teaspoon of natural gluten-free vanilla extract
When whipping cream, you can use regular sugar instead of powdered sugar. Add two sources of vanilla or double the amount of one source to the cream. If both sources of vanilla do not include vanilla sugar, use 20g of sugar or powdered sugar. Separately
2 sheets of Gold Grade gelatin, each sheet contains 2.15-2.20 grams of gelatin. For a thicker cream, use 3 sheets of gelatin.
Links to text recipes
Riga Tea Room Bun
https://truecook.wordpress.com/2018/0...
video
Cream preparation - Details
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