flight of butterflies and
reading this post de The wooden spoon, I am a bit 'saddened ... came up short at Alba ... moreover, at a pastry shop that has books and TV visibility thanks to the skill of Luca Montersino and was unable to find a vegan cake!?!
Well, as for me, hospitality is sacred! I would like to spend, even if only virtually, a cake (nice) 100% vegan with all the delicious nuances of cocoa and coconut. The basic recipe I got it from the internet (here )
I put in the kitchen you pour a steaming cup of tea :-)
flight PIE Butterfly (without eggs and dairy products)
Ingredients
flour 400 gr
brown sugar 100 g
barley malt
100 grams of pure cocoa powder
100 gr margarine 100 gr
organic coconut milk 400 g fresh water
100 ml
teaspoon vanilla extract
baking powder (bicarbonate and potassium tartrate)
cherry jam qb
white sugar paste sugar paste
pink lilac (natural color)
Mix dry ingredients. Melt the margarine and amalgamare il malto e il latte di cocco (intendo la polpa pressata, parte liquida e solida, non l'acqua all'interno della noce di cocco) e usando le fruste elettriche si deve ottenere una bella crema: se fosse troppo compatta occorre aggiungere ancora un goccio d'acqua.
Ungere e infarinare lo stampo e infornare a 180° per circa 40-45° minuti verificando la cottura con uno stecchino.
Farcire con confettura di ciliegie e poi decorare a piacere con pasta di zucchero.
Nota bene : la pasta di zucchero รจ stata colorata in modo naturale con il succo di barbabietola (dell'orto)!
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