Perfect for easter, or whenever! 1 cake gives 16 cake slices. Tip: If you want to double this recipe, then bake two cakes on two seperate trays for two rounds.
ingredienser
- ⅞ dl aquafaba
- 150 g almond
- 150 g powdered sugar
base:
- 2 dl vegan cream
- 200 g sugar
- 2 tsp vanilla sugar
- 4 tbsp corn starch
- 1 tsp yellow powder color
- 300 g vegan butter
yellow cream:
- 50 g dark chocolate
decoration:
fremsgangsmåte
- Put the oven on 160 degrees.
- Whisk aqaufaba till its stiff in a machine or with a electric hand whisp. This takes about 5-10 minutes.
- Blend almonds in a blender. Let it be some small bites left.
- Put the blended almonds and powdered sugar in the stiff aquafaba and whisk together.
- Have the cake batter on to a baking tray with baking paper. Do not spread it out, let it be round and put it in the oven for 1/2 hour.
- Make yellow cream by putting vegan cream, sugar, vanilla sugar, corn starch and yellow powder color in a casserole. Whisk together and then cook while you whisk. It's done when it has thickened, this takes a few minutes. Let it cool to room temperature.
- Put in the vegan butter and whisk together. Put in the fridge to cool completely.
- When the cake is done, cool it down and then put it in a cold place. Like a fridge, on the balcony or another cold room. Do this so it's easy to remove to baking paper from the cake, as it's a bit sticky. Pull of the paper slowly when the cake is cold. Take out the yellow cream from the fridge and whisk together. Spread it on the cake.
- Melt chocolate and put over the cake. Put in the fridge, so it solidifys. Cut the cake into pieces before serving. I recommend using a pizza wheel. Enjoy a delicious and good cake.
