The paradise cake, in the version of the Kinder Paradiso snack, is a reminder of our childhood that we decided to propose in the totally plant-based version! 🌱
The scent of coconut and lemon, combined with the softness and freshness of this cake, are truly heavenly! 👼
Ingredients: Cake 200g of white flour 75g of potato starch 150g of sugar 105g of coconut oil 375g of natural soy yogurt Zest of 1 lemon 75g of lemon juice 1 sachet and a half of baking powder (24g) Half vial of vanilla flavoring (1ml) 1 pinch of salt 1 pinch of turmeric Cream 200g of soy cream to be whipped 60g of coconut cream obtained from the creamy part of a overnight refrigerate can of coconut milk
Instructions:
Cake • In a bowl combine the flour, starch, sugar, yeast, a pinch of salt and a pinch of turmeric; • In a container add the coconut oil, yogurt, lemon juice and vanilla flavor and homogenise for a few minutes with an immersion blender; • Add the liquid to the dry ingredients and mix the mixture; • Add the grated zest of 1 lemon and mix well; • Put the dough in a rectangular mold, sprinkle with rapè coconut and cook for; about 25 minutes at 180 ° C. We have used this https://amzn.to/2JyJswt • After baking, turn out the cake and let it cool.
Cream Whip the cream and stir in the coconut cream.  Composition of the cake • Cut the cake into 10 slices, in turn divided into 2 horizontally; • Fill the slices and cover them with the cream and coconut cream; • Sprinkle the slices with coconut rapè; • Leave to rest in the fridge for 6 hours and enjoy!