Soy milk cake with soy milk vanilla cream

Name: Soy milk cake with soy milk vanilla cream - Melania O.
Ingredients: 200 g flour; 1 teaspoon baking powder; 3 tablespoons cocoa; 60 ml oil; 250 ml soy milk (plain or vanilla); max 200 g sugar; 1 pinch of salt; 1 tablespoon lemon juice; 1 tablespoon vanilla extract

Dessert - Soy milk cake with soy milk vanilla cream by Melania O. - Recipia

Fluffy Cake with Soy Milk and Vanilla Cream Cooking is an art that brings us together, and the cake with soy milk and vanilla cream is a perfect dessert to add a touch of joy to everyday life. This recipe is not only simple but also adaptable, as it uses soy milk, making it suitable for those with lactose intolerance or those following a vegan diet. Total preparation time: 1 hour (including baking time) Preparation time: 15 minutes Baking time: 15 minutes Number of servings: 8 Ingredients for the base: - 200 g flour - 1 teaspoon baking powder - 3 tablespoons cocoa - 60 ml oil - 250 ml Inedit soy milk (plain or vanilla) - max. 200 g sugar - 1 pinch of salt - 1 tablespoon lemon juice - 1 tablespoon vanilla extract Ingredients for the cream: - 300 ml Inedit vanilla soy milk - 100 g sugar - 1 heaping tablespoon flour (wheat or rice flour) - 1 tablespoon cornstarch - 1 tablespoon vanilla extract - 100 g butter or coconut butter Preparation 1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the soy milk is cold, and the butter or coconut butter is at room temperature for easy incorporation into the cream. 2. Preparing the dough: In a large bowl, add the cold soy milk, oil, lemon juice, and sugar. Using a whisk, beat the ingredients for a few minutes until you achieve a smooth mixture. This step is essential for getting a light and fluffy base, so don’t rush! 3. Adding the dry ingredients: In another bowl, combine the flour, baking powder, cocoa, and salt. Mix well to ensure the ingredients are evenly distributed. Then, add the dry ingredient mixture to the bowl with the wet ingredients. Use a spatula or whisk to combine the batter, being careful not to overmix. 4. Baking the bases: Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper or grease it with oil. Pour the batter into the tray and level the surface. Bake the base for 15 minutes or until it passes the toothpick test. Once the base is baked, let it cool completely in the tray before removing it. 5. Preparing the cream: In a saucepan, heat 300 ml of Inedit vanilla soy milk. Add the sugar and stir until completely dissolved. In a separate bowl, combine the flour and cornstarch, then add a few tablespoons of the warm milk to form a smooth paste. This method will prevent lumps from forming in the cream. 6. Thickening the cream: Pour the flour mixture into the saucepan with milk, stirring continuously. Simmer on low heat, stirring constantly, until the cream thickens. It is important to watch the heat, as the cream can stick to the bottom of the saucepan. Once thickened, remove the cream from the heat and add the butter or coconut butter. Stir well until completely melted and incorporated. 7. Assembling the cake: Once the base is completely cooled, cut it into 2, 3, or 4 layers, depending on your preferences. Spread a generous layer of cream on each layer of the base. You can also add fresh fruits or chopped nuts between layers for added texture and flavor. 8. Decorating and serving: After assembling the cake, you can decorate with a little cocoa powder or grated chocolate on top. Let the cake chill in the refrigerator for a few hours to firm up the cream and intensify the flavors. Serve with a cup of tea or coffee, and your cake will surely be the center of attention! Practical tips: - Make sure all ingredients are at room temperature for an even mixture. - If you don’t have soy milk, you can use any other type of plant milk, such as almond or oat milk. - For a gluten-free version, you can use almond flour or coconut flour, being careful to adjust the liquid amounts as they absorb more moisture. - If you want an even more intense flavor, you can add a bit of cinnamon or a pinch of nutmeg to the vanilla cream. Nutritional benefits: The soy milk cake is a healthier option than many traditional desserts. Soy milk is rich in protein and low in saturated fats, making it an excellent choice for maintaining a balanced diet. Additionally, the vanilla cream adds a boost of flavor without adding too many calories, especially if you choose to use coconut butter, which is rich in healthy fatty acids. Frequently asked questions: 1. Can I replace sugar with a natural sweetener? Yes, you can use sweeteners like maple syrup or honey, but keep in mind that these may change the texture of the cake. 2. How can I store the cake? Store the cake in an airtight container in the refrigerator, where it stays fresh for 3-4 days. 3. Can I freeze the cake? Yes, you can freeze the cake, but I recommend assembling it only before serving to prevent ice crystals from forming in the cream. This soy milk and vanilla cream cake is more than just a dessert; it’s an invitation to savor pleasant moments with loved ones. Whether you serve it on a special occasion or simply as a treat during the day, it is sure to bring smiles to the faces of those who taste it. Enjoy!

Category: Dessert Author: Melania O. Views: 1 Date: 05.10.2024

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