Description
Lenten cake with citrus notes, cream with coconut milk. Very easy, quick, tasty!
Ingredients
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Flour
180 g
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Vegetable oil
80 g
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Orange
1 piece
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Lemon
1 piece
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Soda
0.5 tsp
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Brown sugar
100 g
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Vinegar
15 ml
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Coconut milk
200 ml
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The mixture powder
1 pack
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Almonds
-
Salt
Cooking
To prepare the juice from the lemon and orange (exit 160 ml) zest. Beat at medium aboroth juice, zest, vegetable oil, wine vinegar, gradually adding brown sugar.
I used sugar company Mistral.
Continuing to whisk, add the flour sifted with salt and soda (diluted in 2 spoons of hot water)
The resulting dough is put into the form, covered with baking paper. Put to bake the cake in a preheated oven at 180 g for 15 minutes (see on the oven!)
To give the cake to cool, cut into strips.
To prepare the cream, we need the coconut milk and vanilla dry blend of plant-based fats! Whip until fluffy mass.
In cling film to apply a couple of tablespoons of cream, then a layer of biscuit sticks-strips, covering them with cream and almond prisypaya.
Roll roll, put in the cold to soak. Enjoy your drink!
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