Vegan cookie
Last Updated on
ingredients
Filling
80 g cornstarch 650 ml soy milk 1 KL vanilla extract 4 tbsp granulated sugar 200 g margarine 4 tbsp powdered sugar
For the coating of the shells
100 ml orange juice 3 PL rum
You still need
1 pk orange vegan chocolate
2 shells (smaller baking sheet)
12 tbsp granulated sugar 8 tbsp hazelnuts (ground) 150 g melted margarine 300 g plain flour 2 tbsp cocoa powder 1 tbsp baking powder 250 ml white wine
1 tbsp cocoa powder 1 tbsp cocoa powder 1 tbsp cocoa powder 1 tbsp cocoa powder 1 tbsp cocoa powder 1 tbsp cocoa powder 1 tbsp cocoa powder 1 tbsp cocoa powder 1 tbsp white wine
progress in the video above
A delicious cake that I’m sure not only vegans will like. Bon appetit!
1.
In a large bowl, combine sugar and ground nuts and pour in melted margarine
2.
Then incorporate the flour, cocoa powder, baking powder and finally the wine into the mixture.
3.
Divide the dough into two parts and bake two shells on a smaller baking sheet, or one, then cut it lengthwise into two.
4.
Bake at 180 °C for about 20 minutes.
5.
Pour 400 ml of soya milk into the pan.
6.
In a bowl, mix the remaining milk (250 ml) with the cornstarch and vanilla and add the mixture to the milk in the saucepan. Add the sugar and cook to a thick cream and leave to cool completely.
7.
In a bowl, mix the margarine with the icing sugar and add the cooled cream.
8.
Layer the cake as follows: a cake shell drizzled with orange juice and rum, half of the cream, a second cake, again drizzled, and finally the rest of the cream.
9.
Store the cake in the freezer for 30 minutes (it will be easier to cut) and decorate the slices with melted vegan chocolate and an orange slice.
