A layered cake made from spiced biscuits, apple custard and coconut cream.
cover the bottom of a 20cm cake pen with
- 6 biscuits (Spekulatius), crumbled
top up with a cream made from
- 200g cashew nuts, soaked for 6hrs
- 1 vanilla bean, scraped
- 5 tbsp coconut oil, melted
- 3 tbsp honey
separately cook
- 2 tbsp coconut oil
- 4 apples, shredded
- 1 lemon, juiced
- 200ml veggie milk
- 5 tbsp sugar
thicken with premix of
- ½ pkg vanilla pudding/custard powder
- 50ml veggie milk
let it cool, add the apple custard layer to the cake; finally whip
- 200ml coconut milk, use only the separated fat from a chilled can
- 1 tbsp powered sugar
decorate with
- chocolate flakes