Summary

Ingredients

For the dough:

• 120 g flour
• 80 g suar
• 3 tablespoon sunflower oil
• 125 ml water
• 2 teaspoons baking soda

For the cream:

• 250 ml soy cream (soy cream cuisine)
• 150 ml water
• 80 g suar
• 50 g semolina
• 1 lemon (s), untreated, grated zest it
• 1 packet vanilla sugar
• 1 teaspoon cinnamon
• 2 tablespoon amaretto
• 1 pinch (s) salt
• 120 g mararine, veetable

Also:

• 300 ml coffee, strong, cold
• 50 ml amaretto

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Instructions

1. Dough:
2. Whisk the flour, sugar, oil, water and baking powder together and spread the mixture on a baking sheet (baking pan approx. 20 cm x 30 cm or half a baking sheet, don`t forget baking paper). Then bake at 180 ° C for about 20 minutes and allow to cool. Cut into pieces the size of a spoon biscuit.
3. Cream:
4. Put the soy cream, water, sugar and semolina in a saucepan and bring to the boil while stirring, then simmer for 3 minutes. Remove from heat and stir well so that it doesn`t lump. Now add the lemon peel, vanilla sugar, cinnamon, 2 tablespoons of amaretto and salt and stir well.
5. Then the mass should be in the refrigerator for 1 hour. Meanwhile, it should be stirred from time to time.
6. Finally add the margarine and stir until a creamy mixture is formed.
7. Mix the coffee with the amaretto and place in a shallow bowl. Dip the biscuit strips in it and layer them on the bottom of a smaller form (approx. 20 x 20 cm). Put half of the cream on top, then another layer of biscuit and finally the cream again.
8. Dust with cocoa powder and place in the refrigerator for 5 hours.