Cookie cake with orange cream (vegan)
Cookie cake with orange cream (vegan)
When it comes to celebrating special moments, a cake can transform any anniversary into a memorable event. Today, I will share with you a recipe for a cookie cake with orange cream, perfect for the fasting period, but also for any festive occasion. This recipe is simple yet offers a refined taste, and the combination of flavors will delight both the soul and the taste buds. Although it is a vegan dessert, do not compromise on flavor!
Preparation time: 30 minutes
Cooling time: 4 hours (or overnight)
Total time: 4 hours and 30 minutes
Servings: 12
Necessary ingredients:
- 36 plain cookies
- 500 ml soy milk
- 250 ml freshly squeezed orange juice
- 1 tablespoon grated orange peel
- 1 tablespoon candied orange peel
- 8 tablespoons sugar
- 7 tablespoons flour
- 1 vanilla pod
- 2 tablespoons powdered sugar with vanilla paste
- 1 cup brewed coffee
- 2 tablespoons amaretto
- 400 ml vegetable liquid cream
- 1 cup chopped nuts
- Chocolate glaze for decoration
Preparing the cake:
1. Coffee and amaretto: Start by brewing a fragrant coffee, but not too bitter. Let it cool slightly, then add the two tablespoons of amaretto. This hint of alcohol will add depth to the flavors.
2. Orange cream: In a bowl, combine the orange juice, sugar, and flour (which is recommended to be sifted to avoid lumps). Use a whisk to mix the ingredients well.
3. Vanilla pod: Slice the vanilla pod lengthwise and, using a knife, scrape out the seeds. Add the seeds to the flour and juice mixture.
4. Boiling the milk: In a saucepan, add the soy milk and the vanilla pod. Place the saucepan over moderate heat and bring it to a boil.
5. Mixing: Once the milk starts to boil, remove the vanilla pod and gradually add the flour mixture while continuously whisking. Keep on the heat, stirring, until the cream thickens, similar to a pudding.
6. Finishing the cream: Once the cream has thickened, remove from heat and add the grated orange peel, powdered sugar with vanilla paste, and candied orange peel. Mix well to combine all ingredients. Let the cream cool.
7. Assembling the cake: Line a rectangular dish with plastic wrap. Take each cookie and dip it in the coffee with amaretto, then layer them in the dish. Over this first layer of cookies, pour half of the orange cream and spread it evenly.
8. Additional layers: Repeat the process with another layer of soaked cookies, followed by the remaining cream. Finally, add a last layer of cookies. Cover the dish with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
9. Decorating: When the cake has set, remove it from the fridge and carefully invert it onto a serving platter. Whip the liquid cream (make sure it is cold) and use it to coat the cake. Place the chopped nuts around the edges for a crunchy and decorative look.
10. Glazing: If desired, you can add a chocolate glaze on top of the cake for extra flavor and an elegant appearance.
Useful tips:
- Cookies: You can use plain or whole grain cookies for a healthier option. Make sure they are of good quality, as the final taste will depend on them.
- Orange juice: Use freshly squeezed juice to achieve a vibrant flavor. Store-bought juices may contain preservatives that affect the taste.
- Sweetening: Adjust the amount of sugar to your liking; if you prefer a less sweet dessert, reduce the sugar in the recipe.
- Chocolate version: If you are a fan of chocolate, you can add some chocolate chips to the orange cream for an explosion of flavors.
Nutritional benefits:
This cookie cake with orange cream is an excellent choice for those who want to enjoy a delicious dessert without breaking the fasting rules. Soy milk is a good source of plant protein, and oranges are rich in vitamin C, essential for the immune system. Additionally, nuts add a dose of healthy fats and fiber.
Frequently asked questions:
- Can I use another type of milk? Yes, you can use almond or coconut milk, but the taste will be different.
- How can I make this recipe gluten-free? Use gluten-free cookies and ensure that the flour used is gluten-free.
- How long does the cake keep in the fridge? The cake can be stored in the fridge for up to 3 days, but it is best in the first 48 hours.
Serving suggestions: This cake pairs perfectly with a cup of fragrant coffee, but also with a fruit tea or fresh lemonade. Additionally, add a scoop of vanilla ice cream on top for a delicious contrast between hot and cold.
A personal note: This recipe reminds me of the moments spent with family, when we gathered to celebrate anniversaries. I would like to share this joy with each of you, inviting you to create beautiful memories around the table. Whether it’s an anniversary or just an ordinary day, this cookie cake with orange cream will bring a smile to the faces of your loved ones!
Try this simple recipe and savor every bite, knowing you have created something truly special! Enjoy your meal!
Ingredients: 36 plain biscuits, 500 ml soy milk, 250 ml freshly squeezed orange juice, 1 tablespoon grated orange peel, 1 tablespoon candied orange peel, 8 tablespoons sugar, 7 tablespoons flour, 1 vanilla pod, 2 teaspoons powdered sugar with vanilla pod, 1 cup brewed coffee, 2 tablespoons amaretto, 400 ml liquid vegetable cream, 1 cup hazelnuts, chocolate glaze for decoration.
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