Monday, 16 September 2013
Might be my favourite cake EVER!
You need to have:
For the bottom layer:
1pkt baking powder
1pkt vanilla sugar
2-3 tbsp speculoos spread
200ml soy milk
1 1/2 tbsp soy flour
For the middle layer:
1pkt (about 250g) "Zwieback" + 2-3tbsp speculoos spread
1cup strong black coffee
Amaretto to taste
For the cream:
2pkts soy whip
2pkts of the powder that makes cream stay whipped all nice and fluffy
2-3pkts vanilla sugar or 2-3dashes vanilla syrup
unsweetened cocoa powder to sprinkle
You need to do:
Grease a springform pan. Mix the ingredients for the bottom layer and bake at 180°C for 20-30mins. Let cool down.
For the middle layer, mash the Zwieback and speculoos cream or just the speculoos, until you have a crumbly mass. Add coffee and amaretto to taste. Spread the mass in another greased oven dish and put in the freezer.
When the bottom layer is cooled down, whip the soy whip with "whipping powder" and vanilla sugar/syrup. Cover the bottom layer with a little less than half the cream. Also place in the freezer and wait about 30mins until the cream layer is slightly frozen on the outside. This way it won't be all squishy and you can easily place the (also slightly frozen) middle layer on top. Keep the rest of the cream in the fridge while waiting, though!!!
Cover the now 3 layers with the rest of the cream and sprinkle with cocoa.