Vegan lemon panna cotta cake

Vegan lemon panna cotta cake

Total: 1 hr 50 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 311 kcal
, Fat: 14 g
, Carbohydrate: 42 g
, Protein: 4 g

How about a light and fluffy lemon cake with a layer of panna cotta? This idea came to me because I never used to be able to decide between cake and panna cotta on the menu. Now I can have both in a single dessert. If you like, you can decorate it with fresh berries – et voilà, the perfect summer pudding.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lemon cake

300 g spelt flour
1 pinch salt
2 tsp baking powder
1 tsp sodium bicarbonate
3 dl oat drink
¾ dl rapeseed oil
160 g sugar
1 organic lemon *-*

Panna cotta

5 dl coconut milk
2 lemons *-*
1 dl rice syrup
2 tsp turmeric
5 g agar-agar (morga)
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Utensils

One square springform pan (approx. 20 cm), lined with baking paper.

How it's done

Lemon cake

Mix the flour, salt, baking powder and bicarbonate of soda in a bowl. Whisk together the oat milk, oil, sugar, lemon zest and lemon juice, add to the flour and mix briefly. Transfer the cake mixture to the prepared tin.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C (convection). Remove and leave to cool in the tin.

Panna cotta

In a small pan, whisk the coconut milk thoroughly with all the other ingredients up to and including the agar-agar. Bring to the boil, simmer for 2 mins. while stirring, allow to cool slightly. Pour the mixture over the lemon cake, cover and chill for approx. 1 hr. Remove the tin frame, cut the cake into pieces.

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