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300 g of flour 70%
8 grams of baking powder (no aluminum)
100 kilos of sunflower oil or olive oil
150 kilograms of barley or maple syrup
100 ml of water
A pinch of salt
2 x 300 g of tofu (Silken tofu)
50 kilos of sunflower oil
600 g of rice syrup or maple syrup
150 g of almond cream
(100 g of raw, cleaned almonds, 25 g of almond oil or sunflower oil, 25 g of water)
400 g of rice (sweet rice)
(Alternatively: vegetable milk of nuts or cereals)
100 kilos of lemon juice
3 tsp. Soup agar - agar powder
Seeds of two vanilla beans
(Alternatively: 1 sachet of true vanilla powder)
A lemon's dress
½ teaspoon of salt
2 cups of apple or grape juice
(Alternatively: ready-made fruit jam of your choice, diluted with water 1: 1)
Dried cherries or other fruits (soaked in water or cognac)
2-3 tsp. ONE Project or other organic starch
A few grains of salt[/ Su_list]
Step 1 We polish the sour cherries to soften 1-2 hours.
Step 2 Preheat our oven to 170 degrees.
Step 3 Mix the flour, baking powder and salt thoroughly.
Step 4 Pour the liquids and mix well so that we have a mixture of enough fluid as a cake mix. Grease our mold and pour the base mix. Let's cook it for about 25 minutes, at 165-170 degrees.
Step 5 Make almonds cream by whipping cleaned almonds in the blender until they become powdery. Add some oil and water and continue to beat until we have a homogenous cream. Mix all ingredients for cream, eggplant or blender, very well homogenized.
Step 6 On the base of the cooked cake, pour a thick layer of tofu cream and return for about 30 minutes or until golden on top.
Step 7 Dissolve the coat in some cold water and mix it with the juice (or marmalade) and salt in a saucepan. Bring to a boil and simmer for 2-3 minutes until it binds.
Step 8 Decorate with the dried fruits the cake surface and pour with the mixture of sour.
Step 9 Optionally, sprinkle top coconut cake or pieces of roasted nuts (almonds / hazelnuts).
Step 10 Let cool, if we want to put it in the refrigerator, and serve the cake cold.
Packaging: form - hoop, diameter 28 cm.
Preparation: 1 hour
Maintenance: 3 days