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flour |
220g |
cornstarch |
50g |
sugar |
90g |
VIGOR BAKING |
6g |
seed oil |
70g |
Plant based milk |
70g |
EYLEN CREMA/CAKE |
260g |
cinnamon |
qb |
FRUTTIDOR AMARENA |
qb |
100% vegetable cream |
390g |
CIOCCOLATO VEGAN DF |
230g |
MIRROR AMARENA |
qb |
VEGAN CRUMBLE
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with paddle until a homogeneous consistency is obtained.
Cool in the refrigerator for an hour, then grate the shortcrust and bake in the oven at 180°C for 12 min.
CHEESECAKE COOKIE
Ingredients
EYLEN CREMA/CAKE
260g
cinnamon
qb
Preparation
Mix the previously cooked crumble with the margarine and cinnamon, spread on baking paper and cool in the fridge.
With the help of a cookie cutter cut out two discs.
SOUR CHERRY FILLING
Ingredients
Preparation
Blend until obtained a fine texture.
VEGAN MILK MOUSSE
Ingredients
100% vegetable cream
190g
CIOCCOLATO VEGAN DF
230g
100% vegetable cream
200g
Preparation
Emulsify cream and chocolate to obtain a ganache.
Gently combine the lightlywhipped cream with the ganache to obtain a soft mousse.
Final composition
Make the cake insert by alternating the cheesecake biscuit, fruttidor, cheesecake biscuit and fruttidor.
Blast freeze until completely hardened.
Half fill a silicone mold with the mousse and place the insert in the centre.
Freeze completely, unmold and glaze with the MIRROR.
