Haven’t really planned to make this dessert. It was more of a quick answer to an upcoming evening visit. Needed something that will go smooth while making but something that shouldn’t take much of a time. Something creamy and comforting but stylish, and easy to serve. I had some leftover of aquafaba, some almonds and flour, and thought to myself – quick almond pudding cake in a glass, why not?
First I prepared pudding simply by dissolving pudding powder in a bit of soy milk then cooking it in the rest of the milk with sugar. While the pudding was cooling down I grounded almonds for the filling and started to mix the cake batter. Aquafaba got mixed with cream of tartar and sugar in approx. 7 min into a stable foam. Then I added dry ingredients and folded them in with a spatula. Lastly I added wet ingredients, folded them in, and poured the cake batter into an oven size baking tray covered with parchment paper. It took 20 min to be baked in the convection oven at 190 degrees Celsius.
When the pudding was cold I added ground almonds and stirred well. Baked cake was cooled down, so I could crumble it into a small pieces/chunks. Lastly I melted vegan nougat with oil in a microwave oven and started layering. At the end I topped it with almond slices to add some extra crunchy texture to this dessert.
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