Cake without eggs and milk

Prepare all ingredients.

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.

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

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.

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

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.

Pour in vegetable oil, stir quickly.

Gradually start introducing the dough into the bowl.

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

Divide the dough into 8 balls.

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.

Cool the finished cakes completely.

Spread the cream on the cakes.

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

Grind the cuttings into crumbs.

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

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