TEAPOT CAKE – RECIPE AND INSTRUCTION
This vegan cake is a real treat and tastes delicious.
INGREDIENTS
for the dough
- 200 g spelt flour wholemeal
- 120 g brown sugar
- 35 g cacao
- 1 tablespoon baking soda
- 100 ml sunflower oil
- 270 ml sparkling mineral water
- 1 vial flavor of lemon
for the butter cream
- 150 g vegan butter
- 250 g powdered sugar
- 3 teaspoons lukewarm water
- 1 vial flavor of lemon
for decoration
- light blue vegan fudge for the teapot
- red vegan fudge for the flowers
- white flower paste for the pot handle and the nozzle
- sugar glue
PREPARATION
- Preheat the oven to 180° C
- Put a sheet of baking paper on a baking tray
- Put 2 little metal bowls on the baking tray ( see the following picture)
dough
- Mix all dry ingredients together
- Pour the liquid ingredients into the dry mixture little by little
- Fill the dough the metal bowls
- Bake it for 35-40 minutes (test for doneness with a toothpick )
- Let it cool down in the forms
- Take it out of the forms
for the butter cream
- Cream powdered sugar, butter, water and flavor of lemon
next
- straighten one semisphere to the round side
- Put this semisphere on a cake board (with the cutted side down)
- Spread the upper side with butter cream
- Put the second semisphere on it
- Spread the whole cake with butter cream
- Refrigerate for 30 minutes
- Spread a second time with butter cream
- Refrigerate for another 30 minutes
in the meantime
- Form the handle and the nozzle out of white flower paste
- Cut little flowers out of the red fudge
finish
- Cover the cake with light blue fudge
- Refrigerate for 30 minutes
- Put the handle and the nozzle with the help of toothpicks on the teapot
- Decorate with flowers
- Refrigerate for another 1 hour
- Enjoy!
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