Sheet Cake with Pears and Semolina Cream

Summary

Ingredients

• 420 g spelled flour
• 1 packet baking powder
• 1 pinch (s) salt
• 1 pinch vanilla powder
• 125 ml oil, neutral
• 1 tablespoon vinegar
• 200 ml agave syrup
• 10 tablespoon mineral water
• 150 ml agave syrup
• 1 packet vanilla pudding powder
• 0.5 liter ½ plant milk (plant drink) your choice
• 70 g semolina or semolina
• 2 tablespoon margarine, vegan
• 3 pear (s)

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Instructions

1. Preheat the oven to 160 ° C (top / bottom heat). For the dough, beat the oil, 200 ml agave syrup, vinegar and vanilla with a hand mixer until frothy. Add flour, baking powder and salt and fold in. Finally add the mineral water.
2. Place the dough on a baking sheet lined with baking paper, distribute it evenly and prebake for 8-10 minutes.
3. For the semolina cream, put the vegetable milk, 150 ml agave syrup, vanilla pudding powder, semolina and margarine in a saucepan and bring to the boil while stirring until a thick, creamy mixture is formed. Spread these on the pre-baked dough.
4. Wash and core the pears, cut into wedges and spread on top of the cream. Then bake the cake for 35 minutes.
5. Let cool in the tin or on the baking sheet so that the cream sets a little.