New Recipes 2021

Cake without eggs and milk

Cooking description:

Below I will tell you more about how to make a cake without eggs and milk. Instead of Jerusalem artichoke syrup, you can use agave syrup, date syrup, or maple syrup. Cane sugar can be substituted for white sugar. This is a layered cake with caramel cream, which is somewhat reminiscent of "Honey" or "Napoleon". The combination of soft honey cakes and delicate cashew cream is very successful here, I recommend trying it!

Cake without eggs and milk - photo step 1

Prepare all ingredients.

Cake without eggs and milk - photo step 2

For the cream, grind the water and cashews in a blender until a smooth consistency resembles cream. Then start pouring in the melted coconut oil in a thin stream, continuing to beat the mass. Wait until it gets a little thicker.

Cake without eggs and milk - photo step 3

Melt the cane sugar over medium-low heat until liquid.

Cake without eggs and milk - photo step 4

Gently pour the melted sugar into the cashew cream. The cream should be warm so that the caramel does not freeze. Stir until smooth. Cover the cream with plastic wrap and refrigerate for a few hours to make it thicker and tighter.

Cake without eggs and milk - photo step 5

For the cakes, combine water, sugar and Jerusalem artichoke syrup in a bowl. Place in a water bath.

Cake without eggs and milk - photo step 6

Wait for the sugar to completely dissolve. Then add baking soda. Let the mixture sit in a water bath for a few more minutes, until it becomes lighter.

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Pour in vegetable oil, stir quickly.

Cake without eggs and milk - photo step 8

Gradually start introducing the dough into the bowl.

Cake without eggs and milk - photo step 9

Knead until smooth, roll the dough into a ball and refrigerate for half an hour, after wrapping it in foil.

Cake without eggs and milk - photo step 10

Divide the dough into 8 balls.

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Roll each one a couple of mm thick, cut to a diameter of 17-18 cm. Pin with a fork. Bake the cakes for 7-8 minutes in an oven preheated to 160 degrees. Dry the scraps that remain from the cakes until golden brown.

Cake without eggs and milk - photo step 12

Cool the finished cakes completely.

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Spread the cream on the cakes.

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To even out the cream, the cake can be put in the freezer for 10-15 minutes and then flattened with a spatula.

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Grind the cuttings into crumbs.

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Sprinkle them over the top and sides of the cake. Refrigerate for a couple of hours to soak the cake with cream.

Cake without eggs and milk - photo step 17

The cake is ready without eggs and milk, bon appetit!

Categories:   Diet recipes

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