Apple-Froth-Cake
Ingredients
For the cake flan
4
pc
dates, pitted
200
g
vegan cookies
100
g
vegetable margarine
3
tb
almonds, ground
600
g
apples
4
tb
san-apart, heaped
5
tb
powdered sugar
1
pc
lemon, juice and zest
3
tb
sugar cinnamon mixture
1
Pack(s)
almonds, chopped
Preparation
1. For the cake flan: chop vegan biscuits and dates finely in a blender. Mix crumbled biscuits, ground almonds and date puree. Melt margarine over low heat in a saucepan and add to the biscuit and almond mixture, mix everything thoroughly to form a sticky mass.
2. Spread cake crust dough evenly in a springform pan and flatten with your hands.
3. Peel apples and cut them into small strips. Put apple pieces in a large saucepan, sprinkle with 1-2 tablespoons cinnamon sugar mixture and low heat on the stove in a pot, stirring occasionally until al dente. Depending on the variety of apple this can take 5-10 minutes.
4. Give vegan alternative to soy cream in a tall vessel and whip with an electric mixer.
5. Give vegan spread in a mixing bowl with powdered sugar, San-Apart and finely grated lemon zest, stir until creamy and season with freshly squeezed lemon juice. Add whipped soy froth to the spread.
6. Fry sliced almonds in a frying pan without oil until golden brown and spread evenly over the cake spread. Sprinkle a handful of cinnamon sugar on the surface. Let the cake rest in the fridge for one hour minimum before serving.
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