LEMON-CREAM-CAKE
INGREDIENTS
for the dough:
- 250 g flour
- 125 g brown sugar
- 17g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- 1 vial flavor of lemon
- 125 ml sunflower oil
- 200 ml soya milk
- 110 ml sparkling mineral water
for the lemon cream:
- 200 ml cold water
- 1 sachet Agatine = 10 g ( vegetable gelatin )
- 3 tablespoon powered sugar
- 200 ml soy-yoghurt
- juice of 3 lemons
- 100 ml vegan whipping cream
- 1 sachet whipping cream stabilizer
PREPARATION
step 1
- preheat the oven to 180 ° Celsius
- lay out baking paper into the springform tin
step 2
- for the dough
- mix all dry ingredients together
- pour the liquid ingredients into the dry mixture little by little
- pour dough into the cake tin
- bake it for 30 minutes ( test for doneness with a toothpick )
step 3
- let it totally cool down inside the cake tin
- take the cake out of the tin
- cut the cake through by half ( horizontally )
step 4
- whipp the whipping cream with the whipping cream stabilizer ( yes, indeed 🙂 )
step 5
for the cream:
- mix the Agatine with the water and bring it to boil for 2 minutes
- add powered sugar, joghurt and lemon juice to the Agatine
- stir in the whipped cream
step 6
- put the lower cake halve on a plate
- surround it with a cake ring
step 7
- pour the cream onto it
- put the upper cake halve onto it
- refrigerate the cake for at least one hour
step 8
- remove the cake ring
- enjoy the cake or decorate it
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