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Vegan cassata


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For 2 people

For the sponge cake
100 g margarine
75 g of potato starch
85 g flour
15 g cornstarch
75 g sugar
1 packet of yeast
1/2 teaspoon baking soda
1 lemon

For the almond paste
75 g almond flour
50 g icing sugar
1 vial of water of almonds
1/2 glass vial of orange blossom water
a tiny drop of water
Green or blue food coloring (pay attention to E120 because they are of animal origin)

For the filling
250 g of tofu to the natural
50 g of dark chocolate, crumbled (1/2 Tablet)
2 tablespoons Candied peel
100 g sugar
1 vial of water of almonds
1/2 glass vial of orange blossom water
a splash of soy cream

For the icing
100 g sugar
1/2 glass of water
food coloring
candied fruit to taste


For the sponge cake Spain
Mix all ingredients in a bowl and then pour into a baking pan previously greased with oil, then cook for 20 minutes.

For the almond paste
Mix all ingredients for the almond paste and let stand.

For the filling
Mix the crumbled tofu, add the chocolate, Candied peel, sugar, almond and arrant y and water mix well and for a long time, then add the cream and mix again.

For the icing
Simmer 100 g of sugar in half a cup of water and add the food coloring to the end of the cooking, adding candied fruits as desired.

To finish
When the sponge cake is cooked, let it cool and then cut into halves or thirds if is very high.
Put it in a mold after lining the bottom.
On the sides of the mould, alternating a little piece of sponge cake and a piece of marzipan stuffed pastry, filled with pulled tofu and cover with sponge cake, debris the frosting and refrigerate.
Cassata is ready in a couple of hours.

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(Thanks to Marina Berati)

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