Pink Zebra cake from Vegan Flavors
What do you need: for 6-8 pieces of cake
40 grams of coconut flour,
2 tbsp grated coconut,
75 grams spelled flakes,
75 ml coconut milk (light, canned),
2 tbsp agave syrup,
35 grams of pistachio nuts (finely chopped),
25 grams of dried cranberries,
1 teaspoon of vanilla,
juice of a ½ lemon,
grater of ½ lemon and a pinch of salt.
1 cup of coconut yoghurt (400 ml),
1 cup of coconut yogurt / raspberries (400 ml),
2x 3 grams agar and 2x 100 ml water.
Possibly 4 bags of klopfix (Bio Vegan, Ekoplaza) to make an airy filling.
This is how you make it:
Preheat the oven to 170 degrees and coat a cake tin (18 cm) with baking paper and grease the edges with some coconut oil.
Put all the ingredients for the soil in a bowl and mix thoroughly.
Spoon the mixture onto the cake base and press well. Put the bottom in the oven for 10-12 minutes.
Grab two saucepans. In each pan you do 3 grams of agar with 100 ml of water. Bring to the boil while you continue to beat well with the whisk. Let the agar stir for 2 minutes.
Add the sweet coconut yogurt + 1 teaspoon of Greensweet in one saucepan. Bring it to the boil again while you keep stirring. In the other saucepan you do the coconut-raspberry yogurt. Also keep stirring well.
Do you want an airy filling? Then pour the yogurt mixture into a mixing bowl and add two bags of a knopfix. Beat for more than 5 minutes to a light batter. So you do this twice.
Now you are going to pour the filling on the bottom. Do this alternately. First 3 tablespoons white, then 3 tablespoons pink. Repeat this until everything is exhausted.
Put the cake in the fridge for at least 2-3 hours.
Finish the cake with dried forest fruits and cut the cake into 6 or 8 pieces.