Archive

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1 hour

 

Preparation

 

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3 days

 

Maintenance

 

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12

 

Pieces

 

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MATERIALS

 

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BASE

 

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

CREAM

 

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

COVERAGE (LANGUAGE)

 

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

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FRIDAY

 

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.

NOTES

 

Packaging: form - hoop, diameter 28 cm.

Pieces: 12

Preparation: 1 hour

Maintenance: 3 days

 

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