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Raspberry or lingonberry cake (vegan)
This vegan cake is not complicated and is really, very delicious. If you are not friends with dairy products and eggs - it will be a great alternative to all cakes.
Savoury cakes sometimes turn out even tastier, and this one is very easy to prepare.
Cut the salmon into smaller pieces, add curd, garlic, salt, and pepper and blend into a homogeneous mass.
Add the ricotta and whisk again.
Add chopped dill, finely chopped bell pepper and sun-dried tomatoes. Mix everything.
Pour gelatin with water and let it swell. Melt it in a water bath or with pulses in a microwave oven and add to the mass. Stir and leave to harden.
Cut the breadsticks in half. When the mass begins to harden, transfer it to a heart-shaped mould. Put bread sticks on the edges of the mould - they will hold the salmon mass together. Fill out the form and put the cake in the refrigerator.
When the filling mass has hardened, remove the mould and decorate the cake with cream (blended culinary curd "Baltais" with Hellmans' Lighter 3% mayonnaise).
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Finished product weight 1555
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This vegan cake is not complicated and is really, very delicious. If you are not friends with dairy products and eggs - it will be a great alternative to all cakes.
There are people among us who cannot eat eggs. Here's another recipe for an egg-free snack.
Do you want to pamper yourself and your loved ones? Then make this tart.
I have been educating myself about this for a long time. Then, it happened on vacation!
