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Recipe by Taniago74_cucinapertutti
A delicious fully vegan crumb cake, made without eggs, butter, or milk, with a plant-based hazelnut cream.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Mix all the ingredients, by hand or in a stand mixer, until a dough forms.
Step 2 of 7: Line the baking pan with parchment paper.
Step 3 of 7: Take a little more than half of the shortcrust pastry and spread it over the bottom and sides.
Step 4 of 7: Place the previously frozen hazelnut cream disk inside.
Step 5 of 7: Cover with the remaining dough, crumbling it with your hands.
Step 6 of 7: Sprinkle the surface with chocolate chips.
Step 7 of 7: Bake in a static oven at 180 degrees for 40 minutes or until golden brown.
In summary: Contains nickel · Allergens detected: Gluten, Soy, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving81 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,038 kJ248 kcal | 1,276 kJ305 kcal |
| Fat | 1.37 g | 1.68 g |
| of which saturated fatty acids | 0.33 g | 0.41 g |
| Carbohydrates | 55.67 g | 68.41 g |
| of which sugars | 20.53 g | 25.23 g |
| Fibre | 1.21 g | 1.49 g |
| Protein | 6.02 g | 7.4 g |
| Salt | 0.07 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
