CAPRESINA VEGAN CAKE
Typical single portion of the island of Capri, with chocolate and almonds, in a vegan revisitation
Difficulty level
Typical single portion of the island of Capri, with chocolate and almonds, in a vegan revisitation
Ingredients
| almond flour | g 300 |
| Sinfonia Vegan Dark DF | g 300 |
| caster sugar | g 150 |
| VIGOR BAKING | g 20 |
| seed oil | g 120 |
| Rice flour | g 200 |
| water | g 50 |
| salt | g 3 |
| Plant based milk | g 450 |
| g 100 |
Preparation
Emulsify the chocolate together with the oil.
Pour all the ingredients and the emulsion into a planetary mixer, mix with the paddle attachment for 6 minutes at medium speed, until a homogeneous mixture is obtained.
Add the flaked/sliced almonds by hand.
Fill the single-portion baking molds 2/3 full and cook at 165°C for approximately 15 minutes.
Ingredients
| BIANCANEVE | To Taste |
| Sinfonia Vegan Dark DF | To Taste |
Sprinkle with bIANCANEVE and decorate with Vegan chocolate bar.
