Raspberry cake
Delicious little raspberry cakes covered with fruity raspberry powder jelly. Wonderfully light taste these vegan delicacies.
Ingredients
- 250 g whole spelt flour
- 20 g raspberry powder
- 1 sachet baking powder
- 100 g date flour
- 120 g applesauce
- 80 g soy curd
- 1 squeeze of lemon juice
- 250 ml plant drink
Topping
- 10 g raspberry powder
- 250 ml water
- 40 g dates Deglet Nour
- 1 sachet Agar Agar = 10 g
Instructions
- Mix all ingredients for the dough together in a bowl.
- Preheat the oven to 180 degrees celsius top/bottom heat.
- Pour the batter into small silicone cake pans.
- Bake in the oven for 25 - 30 minutes.
- Allow the small cakes to cool slightly and only then remove them from the mold.
Topping
- Boil 250 ml water with chopped dates for about 2 minutes. Stir in 10 g raspberry powder with a whisk.
- Then add 1 sachet of agar agar.
- Simmer everything together for at least 2 - 4 minutes until a thick mass is formed. Pass through a sieve and allow to cool slightly.
- Dip the cakes upside down in the topping and let cool on a wire rack. If necessary, dip 2 times.