For 2 persons
Ingredients
For the cake:
- 70g of wheat flour (strong)
- 90g of Organic Aquafaba of Vegadénia
- 75g of icing sugar
- 4g of cream of tartar or 10g lemon juice
- 1 tablespoon of pureed almonds
For the filling:
- 230g of tiger nut and ginger Tiggy (1 jar)
For decoration:
- 230g of tiger nut and ginger Tiggy (1 jar)
Step 1:
Sift the flour. In a blender, whip the aquafaba with the sugar and the cream of tartar (or lemon juice).
Step 2:
Add the almond puree and mix for 2 more seconds. In a bowl mix together with the flour with the help of a spatula.
Step 3:
Put in a sleeve. Give the desired shape on baking paper, silpat…bake at 180ºC for 15 minutes. Reserve.
Step 4: The set-up
Arrange the Tiggy Tigernut and ginger cream on a disc of sponge cake, adding the berries to taste, place another disc, do this 2 or 3 times. Decorate with melted chocolate.
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