Vegan cream cake
theveganharmony
Creamy and delicious vegan cream cake.
Vanilla cream
- 5 dl almond drink
- 5 dl vegan whipping cream
- 250 g Galetta cream pudding powder
- 100 g powdered sugar
- 16 g vanilla sugar
Whipped cream
- 4 dl vegan whipping cream
Divide the dough into two parts and roll each into a rectangle measuring 30 cm x 24 cm.
Poke holes into a crust with a fork and then bake for 10 to 15 minutes in a preheated oven at 180 °C. Then let it cool down.
Prepare the cream by putting all of the ingredients in a bowl and beating with a whisk until you get a thick cream.
Place one sheet of baked dough on the bottom of the baking tray, coat with vanilla cream, whipped cream and cover with the other sheet of dough.
Let the cake rest in the fridge overnight, and the next day sprinkle it with powdered sugar and cut into 12 pieces.