Layered Pudding & Almond Dessert
Quick vegan dessert with nougat for guests, or simply to enjoy family gatherings
Equipment
- Mixer
- Oven
- Baking oven tray 42 cm x 36 cm with parchment paper
- 5-6 beer or wine glasses
Ingredients
For the batter:
- 3 dcl of aquafaba;
- 193 gr of sugar;
- cream of tartar or lemon acid powder on top of knife;
- 97 gr of ground almonds;
- 276 gr of wheat flour;
- 1 tsp. of baking powder;
- 6 tbsp. of sunflower oil;
- 6 tbsp. of water.
For the filling:
- 1l of soy milk;
- 160 gr of vanilla pudding;
- 5 tbsp. of sugar;
- 68 gr of ground almonds.
To drizzle between layers:
- 100 gr of vegan nougat (or vegan chocolate);
- 5 tbsp. of sunflower oil.
Extra, for decoration (optional):
- a bit of almond slices.
Instructions
- Turn on the oven at 190 degrees Celsius. Blend together all dry ingredients.
- Mix aquafaba with cream of tartar or lemon acid powder into a foam.
- Add a dry mixture to aquafaba and stir gently with a spatula. Add all wet ingredients and stir batter gently.
- Bake at 190 degrees Celsius for 20 min. or a bit longer (depending on the type of oven). Let it cool down. Break the cake into small chunks (or simply do that while layering, as described in the step numb.7).
- Make filling by dissolving pudding in a bit of soy milk (taken from 1 l) and then cooking that mixture in the rest of the soy milk with addition of sugar. Cool it down and add ground almonds, stir well.
- Melt vegan nougat (or chocolate) with oil, stir well.
- Start layering: put at the bottom of glasses several tbsp. of filling - add a bit of nougat - add chunks of cake. Repeat until all ingredients are used. Sprinkle on top with almond slices.
- Enjoy the dessert after half an hour, or completely chilled. Serve with a cup of good coffee.