This vegan fruit cake recipe that I share in recipes is perfect for summer – light, colorful and full of fruit. It is a vegan version of the typical tartleta of futas, since it does not carry any ingredient of animal origin, and therefore, it is also suitable for the allergic to dairy and egg. The Vegan Cold Cake consists of a simple cookie and oat base that we are going to fill with soft custard without dairy products and that we are going to decorate with a lot of different fruit. You can use any fruit to decorate the cake: I have chosen peach, strawberries, blackberries, pineapple and rod.
| 🚻 10 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make vegan fruits cake: |
| FOR THE BASE :: | For the custard :: 1 liter of soy milk 1 branch of cinnamon ¼ lemon (skin) 1 teaspoon of vanilla 5 tablespoons of corn or cornstarch 5 5 tablespoons of sugar ¼ teaspoon of turmeric Para the fruit filling :: 10 moras 2 piña 10 strawberries 1 peach 1 handful of curleshm 1 tablespoon of sugar 1 cup of water (240 milliliters) 2 teaspoons of agar agar agar agar agar agar |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make vegan fruits cake:
1. Place the cookies, oats and sugar flakes in the blender glass. Crush until fine and lump crumbs form.
2. Change the crushed cookies with oatmeal to a bowl and add the margarine. Knead with the hands until all the ingredients are incorporated well and there is a sandy and sticky mixture when tightening.
3. Greed a little round mold and put the dough inside. Extend the dough by the bottom and add it with the hands or a spoon, leveling the base and covering the edges. There must be a large thick thick tartlet. Preheat the oven to 180 degrees and bake the base of the vegan fruit cake for 15 minutes. Let it cool in the fridge. At first the dough will be soft but when it is cold it will harden.
4. Dilute the corn starch in half a glass of cold soy milk.
5. To prepare the vegan custard pours soy milk in a pot and add inside the cinnamon branch, the lemon peel, vanilla, turmeric and sugar. Remove well and take the milk to a boil.
6. When soy milk breaks to boil add the diluted corn starch and immediately begins to remove with the rods. Cook the vegan cream for another 2-3 minutes stirring continuously.
7. Pour the vegan custard inside the tartlet and let it cool in the fridge for half an hour.
8. Cut the fruit: the peach into sheets, strawberries and blackberries in half and pineapple in triangles. Decorate the fruit cake with custard placing the fruit in circles.
9. Heat the water with a spoonful of sugar and the agar agar, let it boil 2 minutes and pour the mixture on the fruit. In this way the fruit will be kept without oxidizing.
10. Cut the vegan fruits cake with pastele cream in rations and serve it. In my blog target = _blank relic = NOFOLOW CLASS = OUTBOUNDVEGSPIRATION YOU CAN FIND MAN Favoritas:- Oreo Vegana cake
– Apple and blueberry cake vegan
