Plazma vegan fruit cubes
Basic Information:
Preparation Time: 1h 30min
Size: 20
Difficulty:
Ingredients:
For the crust:
250 g margarine
550 g Ground Vegan Plazma
80 ml almond milk
Ingredients for raspberry jam:
700g frozen raspberries
250 g sugar
20 g gelatine
Ingredients for the filling:
700 ml almond milk
1 packet of raspberry pudding
1 packet of vanilla pudding
150 g crystal sugar
100 g margarine
200 g Ground Vegan Plazma
Topping:
200 g dark chocolate
70 g margarine
Decoration:
100 g finely crushed Vegan Plazma
Fresh raspberries
1. Step
First, make the jam by putting raspberries and crystal sugar in a larger pan.
2. Step
Cook over medium heat, stirring occasionally, until the mixture boils.
3. Step
Put the gelatine in cold water, following the instructions on the packaging, and let it swell. Once it swells, pour it into boiling raspberries and cook for another few minutes. Leave the jam to cool.
4. Step
Line a small square baking pan with parchment paper. Leave the paper to stick out slightly above the edges of the pan for easier removal of the cake.
5. Step
Prepare the crust by melting margarine first. Add Vegan Plazma and almond milk to the butter and mix well.
6. Step
Pour the resulting mixture into a pan and spread it as evenly as possible.
7. Step
Pour the cooled jam over the crust and place in a freezer.
8. Step
Separate 150 ml of almond milk and mix with the raspberry and vanilla puddings.
9. Step
Cook the rest of the milk with sugar.
10. Step
When the milk boils, add the puddings and cook until the mixture thickens.
11. Step
Add margarine and Ground Vegan Plazma to the hot pudding and combine.
12. Step
Leave the pudding to cool for 10-15 minutes, then pour it over raspberry jam. Set it aside to cool.
13. Step
Melt chocolate and margarine and spread over the cooled cake.
14. Step
Sprinkle with pieces of Vegan Plazma.
15. Step
Once the chocolate is hardened, cut the cake into cubes with a hot knife. Add fresh raspberries as desired.
Author:
Plazma
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