French almond cake, very light and moist with crispy exterior. Intense almond flavour #dairyfree #bakingtutorial #ambrosia #makeitvegan #vegantreats #pastryinspiration INGREDIENTS 110 g sugar/ coconut sugar 40 g cake flour 57 g almond flour A pinch of salt 3 g baking powder 6 g potato protein 88 g water 16 g agave / maple syrup 85 g vegan butter 12.5 g hazelnut paste Toasted and sliced almonds PROCEDURE 1. Sift dry ingredients. 2. Add in sugar. 3. In a saucepan over heat butter and hazelnut paste until it reaches 60 degree C. 4. Add it to the dry mixture along with water and agave syrup. 5. Mix it for 3 minutes. 6. Cling wrap and refrigerate for 2-3 hours. 7. Sprinkle almonds in the fancier mould. If using raspberry or blueberries coat it with flour before adding to the dough. 8. Pipe the refrigerated dough. 9. Preheat the oven @200 degrees C and bake it for 15- 20 minutes. #sustainableeating #veganbaking #vegandesserts

비건 피낭시에

@My Ambrosia

Recipe organized by AI

Cooking Time 35Min

French almond cake, very light and moist with crispy exterior. Intense almond flavour #dairyfree #bakingtutorial #ambrosia #makeitvegan #vegantreats #pastryinspiration INGREDIENTS 110 g sugar/ coconut sugar 40 g cake flour 57 g almond flour A pinch of salt 3 g baking powder 6 g potato protein 88 g water 16 g agave / maple syrup 85 g vegan butter 12.5 g hazelnut paste Toasted and sliced almonds PROCEDURE 1. Sift dry ingredients. 2. Add in sugar. 3. In a saucepan over heat butter and hazelnut paste until it reaches 60 degree C. 4. Add it to the dry mixture along with water and agave syrup. 5. Mix it for 3 minutes. 6. Cling wrap and refrigerate for 2-3 hours. 7. Sprinkle almonds in the fancier mould. If using raspberry or blueberries coat it with flour before adding to the dough. 8. Pipe the refrigerated dough. 9. Preheat the oven @200 degrees C and bake it for 15- 20 minutes. #sustainableeating #veganbaking #vegandesserts