#vegan
Ingredients: For the dough:, wheat flour, water, sugar, vegetable oil, cocoa powder, cornstarch, soda, lemon juice, to pay off the soda, For the cream:, coconut milk (I made my own), sugar, cornstarch, water for starch
Cooking method:
Making a biscuit: Sift flour, cocoa powder, starch and soda into a deep container.
In another container, mix water, sugar, oil and lemon juice.
Pour liquid ingredients into dry ingredients. Mix well. The dough flows well from the spoon. To be sure, I separately extinguish the soda with lemon juice and immediately mix it into the dough.
Lubricate the form with a drop of vegetable oil. Pour the dough into it. Bake in a preheated oven at 145 ° C for 15 minutes, then at 165 ° C for 40 minutes.
Allow the biscuit to cool completely in the mold.
During this time we will prepare the cream: Mix coconut milk and sugar in a small saucepan. Start heating over low heat.
Separately mix starch and a little water (maybe 30-40 ml) in a glass so that the starch is completely dissolved in it.
Stir the heated milk with sugar periodically. When it boils, gradually add the mixture of starch and water and stir. When the mass thickens, turn off the heat.
Cover with cling film "in contact" with the cream and let it cool completely.
Here is a cream after cooling:
When the finished dough has cooled down, remove from the mold onto a board. Carefully cut into 3 cakes (this time I did it just with a knife, and usually I make small cuts with a knife, then I use a thread). The cakes are moist and greasy, well baked.
Grease 2 cakes with cream. Lubricate the side too.
Crumble the third cake with your hands, then roll it out in a bag with a rolling pin.
Sprinkle crumbs over the top and sides of the cake.
Let it brew in the refrigerator overnight.