• baking paper
  • Cake tray 28 cm Ø

Ingredients for cake batter

  • 220 pure spelled flour
  • 1 teaspoon (level) sea salt
  • 100 g pure vegetable butter/margarine, soft (Balance Migros)
  • 1 dl lukewarm, boiled water
  • 100 g almonds, unpeeled and chopped

Ingredients for casting

  • 250 ml soy cream for cooking (Soja Cuisine Alnatura Migros)
  • 2-3 bags of vanilla sugar bourbon
  • Ingredients edition
  • 100 g chopped almonds
  • 4-6 rhubarb stalks depending on size
  • 2 tablespoons coarse cane sugar

preparation

  • Put flour and salt in bowl, mix well
  • In a separate container, mix the water and soft butter well with a whisk and pour over the flour
  • Knead into a dough (mixer) and roll out finely on baking paper
  • Place on a baking tray with baking paper, prick with a fork and chill for 30 minutes (refrigerator).
  • Sprinkle 1 tablespoon of cane sugar by hand over the entire cake batter
  • Distribute chopped almonds as desired
  • Cut peeled and washed rhubarb stalks into 1.5 cm thick slices
  • Lay out the rhubarb slices in a circle
  • Mix the soy cream and vanilla sugar with a whisk and pour over it drop by drop
  • Sprinkle 1 tablespoon of cane sugar over the flan by hand
  • Bake in the oven preheated to 170° on a rack (bottom shelf) at pizza/cake setting or, depending on the oven, at lower heat for 1 hour. Turn off the oven and let it stand for a while

Serve with vegan, slightly sweetened whipped cream if desired


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