Shortcrust pastry with oil and eggless cream
Vegan Torta della Nonna is a very light dessert. The cream filling is eggless, and the yellow color comes from turmeric.
Let's look at the ingredients and steps to prepare this delicious dessert.
Preparation time: 30′ Cooking time: 40′.
INGREDIENTS: Serves 6-8 people
For the shortcrust pastry
- 250 g of type 2 flour
- 50 gr of cornstarch or starch
- 1/2 teaspoon Turmeric
- 60 g of organic cane sugar
- 120g of almond milk
- 70 g of deodorized organic sunflower oil or rice oil
- 2 teaspoons of organic vegan baking powder or cream of tartar
- 1 pinch of salt
- Organic vanilla seeds to taste
- 1 sachet of pine nuts
For the cream
- 500 g of rice milk
- 70 g of brown sugar
- 30 g of flour 2
- 40 gr of cornstarch
- 1 teaspoon of turmeric
- Organic vanilla seeds to taste
Vegan Grandma's Cake, preparation
To make this dessert, start by preparing the pastry by combining the starch, baking powder, salt, and type 2 flour in a large bowl. After mixing quickly, add the turmeric, sugar, and vanilla. Next, add the almond milk and oil. Mix well until smooth, then refrigerate for at least 30 minutes.
Meanwhile, prepare the cream by placing the rice milk, flour, cornstarch, and turmeric (for color) in a saucepan, then add the vanilla seeds. Stir over medium heat until the cream thickens.
How to assemble the cake
At this point, take the shortcrust pastry and roll out part of it to line a 24 cm pan lined with parchment paper. Make sure to cover the edges of the pan as well. Prick the inside of the pan with a fork and pour in the cream. Roll out the remaining shortcrust pastry thinly and cover the base with the cream, sealing the edges well with your fingers or a fork. Lightly dip the pine nuts in the mixture to prevent them from burning and sprinkle them over the surface of the cake.
Bake for 40 minutes at 180°C. Once cooked, sprinkle with icing sugar.
