Vegan Peach Cake

This recipe was automatically translated from Romanian. View original here
Vegan Peach Cake

A simple cake to prepare, the ingredients are basic - tasteful, tender, fresh, fluffy - a lighter dessert than many others but just as delicious. It will be a real treat for those who fast and do not know what to cook good and vegan sweets.

Ingredients

White flour
375 g
125g for each countertop sheet
Baking powder
4.5 tsp
1.5 teaspoons for each countertop
Sugar
225 g
75g for each countertop + 2 tablespoons of sugar for cream
Sunflower oil
9 tbsp
3 tablespoons for each countertop
Sparkling water
450 ml
150ml for each countertop
Any yellow fruit juice
2 cups
I took mango orange juice
Semolina flour
3 tbsp
Canned sliced peaches
2 pieces
2 jars of 700 ml
Coconut flakes
1 cup
maybe a little more, to have a reserve, it depends on how long the cream will take

Step by step

1

We prepare 3 worktops in turn, so:

Take 125g flour + 1.5 teaspoons of baking powder - mix well.

2

Add 75g of sugar.

3

Mineral water follows - mix well so as not to be lumpy.

4

And the last is the oil - 3 tablespoons - mix well.

5

Spread a baking sheet 28cm in diameter with baking paper. Pour the dough into the pan and bake for 20 minutes at 180-200 degrees.

6

When it browns slightly, take it out of the oven, let it cool down for 10 minutes.

7

Remove the countertop on a grill and allow to cool completely.

Do the other 2 countertops in the same way - repeat the steps exactly.

8

While the tops are baking, prepare the cream. Here's a picture of the juice I used.

9

Pour the juice into a saucepan, mix it with 2 tablespoons of sugar and let it boil.

10

Measure the semolina until the juice boils.

11

When the juice starts to boil, add the semolina in the rain and stir continuously with the whisk - to avoid the formation of lumps. Bring to a simmer for 15 minutes, stirring regularly.

After this time, put the cream to cool.

12

Take the peaches out of a compote jar, put them in a blender and pass them very well.

13

After the semolina cream has cooled, add the mashed peaches.

14

To even out the cream, pass it well with the blender, it will be creamier and finer.

15

Here the 3 countertops ready baked and cooled.

16

Grease the tops with cream - put a lot of cream, to make the cake tastier. If you see that the sheets are not placed perfectly, "hills" are formed, put the pieces of peaches among the countertops, where they need to be leveled.

17

In the rest of the cream that remains after you have greased the tops, add the coconut - mix well, see that it has a thicker consistency.

18

Grease the cake with a spatula with a spatula - level it and prepare it for beauty.

19

Here's the cake ready to beautify as you like.

I chose the version with sliced peaches and coconut on the edges.

20

So I sliced the peach pieces from the compote.

21

I garnished it with peaches and sprinkled the edges with coconut.

Let the cake penetrate for 1-2 hours - I left it overnight and it was more syrupy. It depends on how you like it.

22

Here you have a slice.

Although there are several steps not to think that it is complicated, I tried to detail the steps so as not to fail to prepare the recipe.

Good appetite!

Quantity: 1 kg (10-12 servings)
Prep time: 90 min
Difficulty: intermediate
Ready in: 120 min
Publish date:

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