Monday, 17 July 2017

Vegan Cake with with peanut butter

This recipe is for a friend of mine who fell in love with this cake. Love at first taste.
I can assure you he’s got great taste! It’s very soft, tender and you could eat without stopping for hours.


The recipe is based on one of my dearest recipes since I was a child. That was called “Snow White.” 
As you can see, this doesn’t have much white in it. I had issues finding it a name. I didn't have any inspiration. Sorry. The pictures are from old recipes. 
Unlike Snow White, this is utterly vegan. To make it you would need a white powder as a leavening (rising) agent called Ammonium bicarbonate. You can’t make it without. It’s fundamental. I couldn’t find it anywhere in England, nor Italy. Check Turkish or East European grocery shops.

Ingredients for 2 sheets – (or one that would be then cut into two pieces after baking it) you chose
  • 1 +1/2 cup of water
  • 3 tablespoons sunflower oil
  • 3 tablespoons of sugar
  • 1 teaspoon of Ammonium bicarbonate that you dissolved in grape/wine vinegar or lemon juice (1 spoon is enough I believe)
  • 2 cups wheat flour – or as necessary. You migh need more or less. Add a little at the time

Ingredients for the cream
  • 2 +1/2 glass of tap water
  • 5 tablespoons of sugar – you could add more or less, depends on your personal taste
  • 4 full tablespoons of flour (soy or almonds if you suffer from celiac disease.)
  • 1 jar of peanut butter (380 g or whatever). You could also add vegetable margarine (any type) or butter. But this recipe is intended for vegans (and vegetarians, of course).
  • Optional, but very indicated- 100 g of coarsely ground mix nuts (peanuts, almonds, walnuts, etc.) Toasted or fried if possible. They are more tasty, way tastier.
This dough is made with soy flour. Delicious!
Method of preparation
  • Put the water, oil, sugar, the ammonium bicarbonate in a bowl. Mix very well
  • Add the flour, knead until it becomes elastic, and can be handled easily
  • Divide the dough into two equal parts. It might be difficult to shape it well on a surface (table) so finish to spread the sheet on the back of baking tray after you put (the tray) it in the oven for a minute to be warm. Spread the dough with a rolling pin on the table. Then transfer it to the back of the tray that you covered in oil and flour
  • Put the tray in the oven for 7-10 minutes. Check often. It could take less. Warning, it doesn’t have to burn to be ready. It might look like it’s not been cooked properly, but when you take it out and allow to cool for 20 minutes or so it will be alright. For those who never baked this, is difficult to understand. Just listen, not more than 10 minutes.  Another thing, it will smell weird. It's normal. It doesn't taste that way, the smell is volatile. But be careful when you open the oven, it might knock you down. It happens to me all the time. However, it's great for blocked sinuses. Seriously, breathe that deep in your lungs and you'll see what I am talking about. 

They should be white ... That's why they're called Snow White. However, this depends on the flour and many other things. Don’t worry if it doesn’t come out white. Don’t burn them though.

Make the cream:
Dissolve the flour in cold water, add sugar. Boil on fire – bain-marie or whatever you prefer – or microwave (make sure it does not stick at all). Microwave = @8 minutes.
Remove it and allow 20 minutes to cool down, add the peanut butter (or margarine/butter). Mix thoroughly until all peanut butter is incorporated. Use a wooden spoon.
Cut the sheet in two (if you made only one), spread the cream onto one side evenly. Save some for the top. Put a the other part on the other one, press slightly, add the remaining cream.

The pictures are from different recipes just to show you the steps. 

The peanut butter has a different colour. Right?
Now, you would want to eat it right away. You can’t. It needs at least 5 hours to cool down and become soft. 8 hours would be better. In the fridge, but it’s not fundamentally. Just don’t keep in direct light of the sun or in a hot room. 

As you can see, it could have up to 4-5 layers
It took me two hours to write it down. I am quite upset because of it. That’s one reason I don’t publish recipes anymore. They are extremely time-consuming. Please leave a comment if you use it. 

For more imagines check these links from my Romanian blog: 1, 2, 3. You don't have to understand Romanian, just check the steps. 

Put the fried/toasted nuts on. 
***
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