Summary

Ingredients

For the dough: (vegan ladyfingers)

• 225 g wheat flour or spelled flour (also whole rain)
• 140 g raw cane suar
• 1 packet vanilla sugar
• 4 teaspoons, leveled baking powder
• 1 pinch salt
• 3 tablespoon oil
• 260 ml water
• 1 teaspoon apple cider vinegar

For the cream:

• 1 packet cream substitute, vegan (200 g)
• Icing sugar (powdered sugar)
• 1 pack cream stabilizer
• 170 g silken tofu

Also:

• 400 ml coffee, boiled, cold
• 2 tablespoon rum your choice, optional
• 500 ml applesauce, unsweetened
• Baked cocoa for sprinkling

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Instructions

1. For the biscottes, first put the flour, sugar, vanilla sugar, baking powder and salt in a bowl and mix well. Add water, oil and apple cider vinegar to the flour mixture and stir briefly. Spread on a prepared baking sheet.
2. Bake in a hot oven for about 15 - 20 minutes at 180 ° C top / bottom heat. Let cool and cut into strips approx. 3 cm wide and 10 cm long.
3. For the cream, beat the cream substitute with cream stabilizer and sugar until stiff. Then add the silken tofu and keep beating until everything has combined well. Season to taste and possibly add more sugar and beat again. Refrigerate.
4. Mix the cooled coffee with rum.
5. When everything is cool, start layering everything in a baking dish or baking dish. First lay out a layer of biscottes soaked in coffee, then spread a layer of applesauce, then spread a layer of cream. Now another layer of soaked biscottes. Continue until everything is used up. Spread the cream as the last layer and then sprinkle with baking cocoa.
6. It is best to chill overnight.