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Raspberry cake

Delicious little raspberry cakes covered with fruity raspberry powder jelly. Wonderfully light taste these vegan delicacies.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 3 person
Course: cake, dessert, sweet dishes, trifle
Ingredients Method

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

Method
 

  1. Mix all ingredients for the dough together in a bowl.
  2. Preheat the oven to 180 degrees celsius top/bottom heat.
  3. Pour the batter into small silicone cake pans.
  4. Bake in the oven for 25 - 30 minutes.
  5. Allow the small cakes to cool slightly and only then remove them from the mold.
Topping
  1. Boil 250 ml water with chopped dates for about 2 minutes. Stir in 10 g raspberry powder with a whisk.
  2. Then add 1 sachet of agar agar.
  3. Simmer everything together for at least 2 - 4 minutes until a thick mass is formed. Pass through a sieve and allow to cool slightly.
  4. Dip the cakes upside down in the topping and let cool on a wire rack. If necessary, dip 2 times.