PEACHES YOGHURT CAKE
INGREDIENTS
for dough:
- 250 g Spelt wholemeal flour
- 130 g brown sugar
- 17g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- 130 ml sunflower oil
- 200 ml soy milk
- 100 ml sparkling mineralwater
for the peach layer:
- 200 ml cold water ( tap water )
- 1 sachet Agatine = 10 g ( vegetable gelatin )
- 7 tablespoons peaches soy yoghurt
- ( alternative: soy yoghurt without sugar + 2 tablespoons sugar + pieces of peaches (cannend) )
- 3 tablespoons vegan whipping cream whipped
- 5 halves of peaches ( cannend )
PREPARATION
step 1
- preheat the oven to 180 ° Celsius
step 2
- for the dough
- mix all dry ingredients together
- pour the liquid ingredients into the dry mixture little by little
step 3
- pour dough into the cake tin
- bake it for 40 minutes ( test for doneness with a toothpick )
step 4
- let it totally cool down inside the cake tin
step 5
- cut the cake through by half ( horizontally )
- put the lower cake half on a plate
- surround it with a cake ring
step 6
- mix the Agatine with the water and bring it to boil for 2 minutes
- let it cool down a bit
- add peaches yoghurt to the Agatine
- ( alternative: mix soy yoghurt with sugar and pieces of peaches, than add it to the Agatine )
- let it again cool down a bit
- stir in the whipped cream
step 7
- pour a little bit of the cream onto it
- put the peaches halves on it
- pour 2/3 of the cream onto it
- put the upper cake half onto it
- pour the residual cream onto it
step 8
- refrigerate the cake for at least one hour
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