Servings:
8
Prep time:
40
Cooking time:
20
INGREDIENTS
- - 250 g of almonds
- - 100 g of chickpea flour
- - 2 eggs
- - 100 g of brown sugar
- - 25 grains of grapes, white
- - 25 raspberries
- - 20 g of cornstarch
- - ½ teaspoon vanilla
- - 250 ml of soy, milk
INSTRUCTIONS
- Finely chop the almonds in a blender reducing them in flour.
- Whisk the eggs with 70 g of brown sugar until frothy: It will take a few minutes. So, again working with whips, poor in with care the almond flour and the chickpeas.
- Roll the mixture into a baking pan lined with parchment paper, smoothed the surface well and bake at 180 ° C for 20 minutes or until the inside of the cake will be dry.
- Gather in a saucepan the soy milk, cornstarch, the remaining brown sugar and vanilla powder. Stirring constantly bring to a boil and continue for 2-3 minutes before removing from heat. Let the cream cool and pass through a sieve.
- Spread the cream on the cake now cold. Decorate the surface of alternating rings and rings raspberries grapes split in half and seeded. Let the cake rest in the refrigerator for unadue hours before serving.
