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For 5-6 servings:
oven tray approx. 17 x 21 cm
1 tablespoon cocoa powder
For the base:
1 cup flour
slightly more than 1/2 cup soy milk
1/3 cup vegan sugar
3 tablespoons oil
1 teaspoon baking powder
vegan margarine to grease the form
Mix all ingredients until the sugar has dissolved.
Grease the form with a little bit margarine and coat with flour. Pour the mixture into the form and bake, in the preheated oven, on medium heat (175 C) for approx. 30 min. Check with a straw/toothpick if it is baked inside otherwise continue baking a few minutes longer.
Allow to cool slightly. Remove the base from the form, level it cutting off the top.
Wash and dry the form and put the base back into it.
For syrup:
75 ml amaretto (Disaronno)
150 ml coffee (espresso)
Mix the amaretto with the coffee and pour evenly over the base. Set aside until the syrup is completely absorbed.
For the cream:
1 packet Silken tofu (350 g)
1 packet vegetable whipping cream (250 g)
3 tablespoons vegan sugar
1 1/2 teaspoons vanilla essence
Wisk the cream until stiff.
Blend the silken tofu with the sugar and vanilla essence until the sugar has dissolved.
Add it to the cream and mix gently.
Pour over the base and spread evenly.
Refrigerate for at least an hour.
Before serving sprinkle cocoa powder on top.
Pentru 5-6 portii:
forma de cuptor de aprox. 17 x 21 cm
1 lingura cacao
Pentru blat:
1 cana faina
putin mai mult de 1/2 cana lapte soia
1/3 cana zahar vegan
3 linguri ulei
1 lingurita praf de copt
putina margarina vegana pentru uns forma
Se amesteca toate ingredintele pana cand zaharul s-a topit.
Se unge o forma de cuptor cu putina margarina si se tapeteaza cu faina. Se toarna compozitia in forma si se coace, in cuptorul incins in prealabil, la foc mediu (175 C) timp de aprox. 30 minute. Se incearca cu un pai daca este copt inauntru altfel se continua coacerea inca cateva minute.
Se lasa sa se raceasca putin. Se scoate din forma, se niveleaza taindu-se partea crescuta de deasupra.
Forma se spala si se sterge cu un prosop de bucatarie. Se reaseaza blatul in forma.
Pentru sirop:
75 ml amaretto (Disaronno)
150 ml cafea (espresso)
Se amesteca amaretto cu cafeaua si se toarna uniform peste blat. Se lasa deoparte pana pana cand siropul este in totalitate absorbit.
Pentru crema:
1 pachet silken tofu (350 g)
1 pachet frisca vegetala lichida (250 g)
3 linguri zahar vegan
1 1/2 lingurite esenta de vanilie
Se bate frisca pana cand se intareste.
Toful se pune in blender impreuna cu zaharul si esenta de vanilie. Se mixeaza pana cand zaharul s-a topit.
Se adauga peste frisca si se amesteca cu grija.
Se toarna peste blat si se intinde uniform.
Se da la frigider pentru cel putin o ora.
Inainte de servire se pudreaza cu cacao.
