CREAM SLICE
This vegan dessert delicacy makes everyone speechless.
INGREDIENTS
- 2 packets vegan puff paste
for the cream
- 400 ml soy milk
- 55 g vanilla custard powder
- 200 ml vegan whipping cream
- 1 sachet whipping cream stabilizer
- 250 g v egan butter
- 60 g powdered sugar
for the icing
- 100 g red currant jam
- 130 g powdered sugar
- 1 tablespoon water
- 2 tablespoons juice of a lemon
PREPARATION
for the cream:
- Whip the whipping cream with the whipping cream stabilizer and refrigerate for 1 hour.
- Mix the custard powder with a little of the soy milk, bring the rest of the milk to boil, stir in the custard powder mixture. Cover with fresh foil and refrigerate for 1 hour.
- After this hour: cream the butter and sugar together until light
- Stir in the pudding.
- Fold the whipping cream in.
for the dough
- Preheat the oven to 200°C
- Put a sheet of baking paper on a baking tray
- Put one puff paste on it
- Bake for 10-12 minutes
- Let it cool down completly
- Also go with the 2nd puff paste
- Put one of the pastes on a plate surround it with a square cake frame.
- Fill the cream in
- Put the second puff paste onto.
for the icing
- Heat the jam and brush the upside with it.
- Mix the powdered sugar, water and lemon juice
- Ice the cake with it
- Refrigerate for at least one hour
Cut it in slices (After each cut, immerse the knife in hot water and wipe it off.)
Enjoy!
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