Vegan Nut Wedges
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 450 g flour
- 200 g suar
- 200 g mararine (Alsan from the coolin shelf)
- 2 packs vanilla sugar
- 5 tablespoon, level water
- 2 tablespoon, leveled soy flour
- 2 teaspoons, leveled baking powder
For covering:
- 200 g hazelnuts, sliced
- 100 g hazelnuts, round
- 150 grams sugar
- 150 g mararine (Alsan from the coolin shelf)
- 2 packs vanilla sugar
- 3 tablespoons water
- apricot jam
For the glaze:
- 200 g chocolate, (dark chocolate)
Print Recipe
Pin Recipe Instructions
- For the kneading dough mix the flour with the baking powder, add the other ingredients, knead everything with a mixer and then shape the dough into a ball with your hands. Roll out on a greased tray lined with baking paper.
- For the topping, slowly heat the margarine, sugar, vanilla sugar and water in a saucepan while stirring, stir in the ground and grated hazelnut kernels. Take the pot off the stove and let the topping cool down for about 10 minutes.
- Spread some apricot jam on the dough, then spread the nut topping evenly on top. Put the baking sheet in the preheated oven (160 ° C) at medium height and bake the cake for about 30 minutes. It is best to let it cool on the tray overnight or for at least 5 hours, then it is easier to cut. Cut into squares, then halve them again to form triangles. Melt the chocolate on the lowest level in a saucepan, stirring constantly. Use a brush to paint the sharp corners of the nut corners, place the nut corners on baking paper and let the chocolate set.
- One more note: I recommend Alsan from the refrigerated shelf as margarine for dough and toppings. I think that with normal margarine the cuts will be too soft.
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