Sheet Cake with Pears and Semolina Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- Place the dough on a baking sheet lined with baking paper, distribute it evenly and prebake for 8-10 minutes.
- 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.
- Wash and core the pears, cut into wedges and spread on top of the cream. Then bake the cake for 35 minutes.
- Let cool in the tin or on the baking sheet so that the cream sets a little.
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