Whenever I have the opportunity, I take the opportunity to train myself in cooking and, above all, baking. I think that cooking is easy to a certain extent, but I consider confectionery to be something delicate, a discipline where all the ingredients have a specific function and everything has to be well measured for the recipe to turn out well.

  • 3 natural soy flavors or flavors
  • 250 ml. of vegetable milk
  • 3 tablespoons lemon juice
  • 1 tablespoon agar-agar in powder
  • 250 gr. of cinnamon cookies
  • 70 gr. hydrogenated margarine
  • 200 gr. of strawberry jam
  1. First, we crush the cookies with a mortar or pestle. Mix the crushed cookies with the melted margarine. The resulting dough is the base of our cake. Place the cookie dough in the pan, on top of a piece of parchment paper cut to size. Press well so that the base is compact and let cool in the fridge.
  2. To make the yogurt layer, dissolve the agar agar in the cold non-dairy milk and Bring to a boil over medium heat, stirring regularly. When it starts to boil, add the yoghurt and lemon juice. Let it boil for a minute, stirring constantly so that the ingredients are well mixed.
  3. Let the mixture rest for a few minutes in the pot to lower the temperature and then pour over the biscuit base. Put it back in the fridge to cool down.
  4. The cake will take about 30 min to set. about. When the cake is solid, we cover it with the jam, which we will have previously heated to make it more manageable. Let the cake rest again in the fridge and serve it when it is very cold.
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