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We start by doing countertop: Beat the eggs with the sugar and salt until they have tripled in volume, then add the oil, stir to incorporate, then with a spatula add the flour, mix lightly from the bottom up, finally put the currants. Pour the mixture into a tray with detachable ring of 20 cm, lined on the bottom with baking paper. Bake at 180 degrees for 35-40 minutes until it passes the toothpick test. Let it cool then cut the top into 2.
For the cream beat the whipped cream, then mix the ricotta well with the honey, lemon peel and lemon juice, then mix them until they become homogeneous. We put 1/3 of the cream in another bowl. We add the cherries in 2/3 of the remaining cream. We hydrate the gelatin according to the instructions on the package and then we melt it on a steam bath. and the rest in the cream with cherries. We put a countertop in the form of used baking, over the cream with cherries and ricotta, we put over the 2nd countertop and on top the remaining cream. Garnish with fruit and refrigerate for at least 3 hours. Enjoy!
Vegan coconut cake and chocolate
Last week I showed you how to make a fabulous chocolate and coconut cream. I combined it with the coconut cakes in the sweet version and a cake went crazy. You wouldn't say it doesn't contain it at all no eggs, no dairy. I will definitely do it again, and not again!
I recommend using one kitchen scales, the proportions are important to obtain a dough that allows the modeling of cakes. These may seem more difficult to accomplish, but once you get your hands on them, I assure you it becomes a simple and quick process. For spreading the dough, silicone mats they are more convenient to use than baking paper. Find it at Lidl, in regular offers, or here. If you don't have one, the baking paper is ok.
The best price for coconut flour can be found on Driedfruits.ro. From there, I regularly supply myself with almond flour, coconut, coconut oil, various seeds.
For a cake with a diameter of 16 cm, divided into 6-8 slices
- for countertops:
- 90 g coconut flour
- 22 g psyllium bran
- a pinch of salt
- 30 g Green Sugar Premium (or 60 g Classic Green Sugar)
- 450 ml of hot water for frying
- for cream:
- 400 ml coconut cream
- 100 g dark chocolate (with a minimum of 85% cocoa)
- sweetener, optional and to taste
First, prepare the cream. Melt the chocolate in the coconut cream, add sweetener, if necessary (I did not put) and mix well. A fairly thick cream comes out, which is left to cool while we take care of the cakes.
Mix all the dry components in a bowl.
Pour over them the hot water in which the sweetener has dissolved, mix quickly with a spatula, until the formation of a dough of plasticine consistency. Leave for about 10-15 minutes, to swell the bran and cool the dough.
Divide the dough into 6 equal parts.
Each piece is stretched with a twister between 2 silicone mats or baking paper greased with a little coconut oil, until the diameter of 16-17 cm is obtained.
Remove the mat (paper) from above, cut a circle with a pot lid. The leftovers are kept, from them at the end the 7th cake will be spread.
Turn the cake over on one hand, remove the other mat (paper), then carefully transfer the cake to a hot pan, greased with a little coconut oil. Bake until golden brown (about 2-4 minutes), over medium to low heat. Using a thin and necessarily wide palette, carefully turn the cake on the other side, keep 1-2 minutes until browned.
Remove the cakes on a towel on a grill to avoid condensation as much as possible. Leave to cool.
When the cakes have cooled, grease them with cream and place them on top of each other.
Let the cake cool for 2 hours, then it can be served. Sprinkle with coconut flakes, ground walnuts or grated dark chocolate.
TOTAL: 1142 grams, 2626.1 calories, 27.8 protein, 240.8 fat, 34 carbohydrates, 50 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.