Vegan hazelnut cake
Ready in
2 h 20 min
Preparation
2 hours
Cooking
20 min
Portions
10 Pieces
Cost
chip
difficulty
medium
Gluten free Dessert
VEGAN HAZELNUT CAKE
The hazelnut pie is a very tasty dessert, it was designed and developed for a celiac friend of mine and with a vegan and vegetrian ideology but, it is suitable for any type of diet, in fact, the ingredients of this dessert are strictly vegetable, gluten-free, lactose and even less butter. The vegan hazelnut pie, at first glance, may seem a bit long and complex recipe, in reality it is not at all, on the contrary, it is more hasty than many others, shortcrust pastry with rice flour does not need a lot of rest and nor must it be rolled out, just take a spoonful to cover the bottom and the edges of the molds, with the sac-a-poche they are filled with hazelnut custard, another spoonful of shortcrust pastry on top, level and the cake is ready to be cooked .
The peculiarity of the vegan hazelnut pie is enclosed in the cream, in fact, what makes it so good is the addition of the hazelnut spread, an always vegan recipe, made by me (the recipe can be found on the blog). Therefore, first you must make the spreadable cream with dark chocolate and hazelnuts, then, you can make the hazelnut custard, but you must not be discouraged because this recipe is also very easy to make and in addition to spreading it, it can be used in many other recipes like the hazelnut pie or the hazelnut heart pralines.
Ingredients
Crust
- 500 g rice flour
- 200 g margarine
- 200g sugar
- 1 organic orange zest
- 8 g leavened powder for cakes
- q.b. water if necessary
Crema
- 500 ml hazelnut milk
- 100 g rice flour
- 100 g sugar
- 100 g spreadable dark hazelnut cream (see recipe)
Decoration
- 100 g icing sugar
- q.b. dark chocolate chips (optional)
FOLLOW US
Directions
In a large bowl, pour the rice flour, margarine at room temperature, sugar, grated orange peel and baking powder
Mix all the ingredients well and if it is a little dry, add a little water. Then put the shortcrust pastry to rest in the fridge
While the pastry rests, prepare the hazelnut custard. In a medium saucepan, put the sugar and rice flour, mix well and gradually incorporate the hazelnut milk, always turn so that no lumps are formed
Put the saucepan on a medium heat and add the hazelnut spread. With a wooden spoon always mix so that it does not stick and when it has thickened turn off, let it cool for 5 minutes, then, put the liqueur, stir so that it is well incorporated into the cream and let it cool
Take the shortcrust pastry with a spoon and cover the bottom and the sides of the molds, making sure there are no holes, otherwise the cream will come out and stick to the molds
Put the hazelnut cream in a pastry bag and fill the molds 2/3 full
Now take another spoonful of pastry and cover the cream and level it, so that the lid is smooth and uniform
Place the patties on the oven tray or grill and bake for 20 minutes at 180°C (350°F), in a preheated static oven.
When the patties have cooled down or just before serving, turn them upside down on a dessert plate, sprinkle them with icing sugar and decorate with the cream.
Tips
- The ovens are not all the same, therefore, when the cooking time has elapsed and the pies are not yet golden, let them stay a few more minutes or vice versa, remove them first, it is important that they are not burnt or raw.
Storage
- The fennel with cod au gratin can be kept in the fridge for 1 day
Equipments
- 2 pots
- Baking tray or lasagna 30 cm
- Vegetable knife
- Stoves
- Oven
- Skimmer
- Chopping board
- 2 bowls
- Fork
- Flat plate
