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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
One ring-shaped cake mould (holding approx. 1½ l), greased and floured.
How it's done
Mix the flour, baking soda, baking powder and salt in a bowl. Combine the cocoa powder, cinnamon and ground ginger, add to the bowl. Add the apple sauce, coconut oil, maple syrup and oat milk, mix well. Transfer the cake mixture to the prepared tin.
Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.
Pass the chestnut puree through the vermicelli press and use to decorate the cake. Beat the cream with the stabilizer until stiff and fill it into the middle.
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