Broth and coconut cream sheets (vegan)

Sheets with Broth and Coconut Cream (Vegan)

If you're looking for a delicious vegan cake that combines simplicity with refined taste, this recipe for sheets with broth and coconut cream is the perfect choice! Inspired by the tradition of vegan desserts, this cake will surprise you with its fluffy texture and the exotic aroma of coconut. Whether you want to impress your guests or simply indulge in an afternoon treat, this easy and quick recipe is just what you need.

Preparation time: 30 minutes
Baking time: 30-36 minutes
Total time: 1 hour
Servings: 12-16

Ingredients

For the sheets:
- 12 tablespoons broth (or 6 tablespoons diluted tomato paste mixed with 6 tablespoons of water)
- 12 tablespoons flour
- 12 tablespoons oil
- 10 tablespoons sugar
- 1 teaspoon baking soda
- A pinch of salt
- Juice of one lemon

For the coconut cream:
- 700 ml coconut milk
- 70 g flour
- 5 tablespoons sugar

A Brief History

Broth sheets are a dessert that combines traditional elements of vegan baking. Using broth as a base for the sheets adds a hint of umami, making the dessert more interesting. The coconut cream adds a tropical flavor, creating a perfect balance between sweet and savory. This type of cake has often been made in households with limited resources, demonstrating that a dessert doesn't have to be complicated to be delicious.

Step-by-step Preparation

Step 1: Preparing the Sheets

1. Mix the dry ingredients: In a large bowl, add the flour, sugar, baking soda, and salt. Mix well to combine the ingredients.
2. Add the wet ingredients: Make a well in the center of the mixture and add the broth, oil, and lemon juice.
3. Knead the dough: Start mixing with your hands, being careful not to make the dough too hard or too soft. If necessary, you can gradually add a little flour until you achieve a pleasant consistency that doesn't stick to your hands.
4. Divide the dough: Once you have a smooth dough, divide it into 3 equal parts.
5. Roll out the sheets: On a floured work surface, roll each part of the dough into thin sheets, about 5 mm thick.

Step 2: Baking the Sheets

1. Preheat the oven: Set the oven to a medium temperature (180°C).
2. Bake the sheets: Place each sheet on a baking tray lined with parchment paper and lightly greased with oil. Bake for 10-12 minutes or until they turn slightly golden. Check them occasionally to avoid burning.
3. Cool the sheets: Once baked, let the sheets cool completely on a wire rack.

Step 3: Preparing the Coconut Cream

1. Heat the coconut milk: In a saucepan, add the coconut milk and bring it to a simmer over low heat.
2. Prepare the flour mixture: In a separate bowl, combine the flour with the sugar. Gradually add 100 ml of the hot coconut milk and mix to obtain a smooth paste.
3. Cook the cream: When the coconut milk starts to simmer, add the flour mixture and continuously whisk. Keep stirring until the cream thickens.
4. Cool the cream: Let the cream cool slightly, but make sure it is warm when you apply it to the sheets to soften them.

Step 4: Assembling the Cake

1. Divide the cream: Split the cream into two equal parts.
2. Layering: On the first sheet, spread half of the coconut cream. Place the second sheet on top and repeat the process with the remaining cream. Cover with the last sheet.
3. Decoration: If desired, you can decorate the cake with melted dark chocolate or dust it with powdered sugar for an elegant look.

Serving and Pairing Suggestions

The cake is served cold, cut into rectangular portions. It can be enjoyed alongside a cup of herbal tea, which will perfectly complement the coconut flavor. Additionally, a scoop of coconut or vanilla ice cream can turn the dessert into a true culinary experience.

Variations

If you want to experiment, you can replace the coconut cream with vanilla or chocolate cream, depending on your preferences. You can also add chopped nuts or almonds to the coconut cream for extra texture and flavor.

Frequently Asked Questions

1. Can I use other types of oil?
Yes, you can use sunflower or corn oil, depending on your preference.

2. What can I do if I don't have coconut milk?
You can use almond milk or soy milk, but the taste will be different.

3. How long does the cake keep?
The cake keeps well in an airtight container in the fridge for 3-4 days.

4. Is this recipe vegan?
Yes, it is a completely vegan recipe, perfect for those following a vegan diet.

Nutritional Benefits

This cake contains ingredients that offer important nutritional benefits:
- Coconut: Rich in healthy fats and fiber, it helps maintain digestive health.
- Tomatoes: Contain antioxidants and vitamins, benefiting the immune system.

In conclusion, the broth sheets with coconut cream are not only easy to prepare but also provide an explosion of flavors and textures. Whether you're making it for a special occasion or simply to treat yourself, this recipe will bring joy and deliciousness into your life! Enjoy!