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This cake is my favorite childhood cake. My mom used to make it for every birthday and other occasions and I only needed the first sound of the kitchen appliences to run there and wait for my turn to lick the spatula off of the cream and chocolate (here in Israel we have a version of Tea Biscuits called “biskvitim” and this cake is a classic one).
I haven’t ate it for years, and for some reason I had a strong need to recreate it in the past few weeks, in a version more suitable for me these days.
Agree, this cake does not exactly feet the “spirit of the blog”, Graham Crackers and chocolate are not ingredients I tend to use or even have at home, yet it is one of my childhood classics and I wanted to give it a proper vegan version.
SO here it is. By the way, the most annoying thing about this cake, is that it tastes better the day after. So yeah, you have to wait a whole day to eat it on one hand, but it is a great feature when you are hosting or need to bring something to a get-together and want to make it a day ahead to save time on the other hand.
This post is part of my special post for Rosh-Hashana 2016 vegan dinner recipes, check out the rest of the recipes here.
- For the biscuits layers:
- Tea biscuits or Graham crackers (the amount of biscuits/crackers depends on how many layers you want, I used around ~400g)
- 1 tea spoon coffee
- 1 cup boiled water
- For the cream layers:
- 2 cups natural cashews
- ⅔ cups water
- ⅓ cup pure maple syrup
- 1 tea spoon vanilla extract
- a pinch of salt
- For the chocolate layer:
- 1 cup dark chocolate chips
- ⅓ cup plant based milk of your choice
- Mix the coffee and water until it dissolves. Dip each biscuit in the coffee for about 2 seconds and place the first layer in a pan.
- Make the cream: soak the cashews in water for 10 hours or in hot water for 10 minutes, drain, and place in a blender with all other cream ingredients. Blend until smooth and creamy.
- Divide the cream to two and use half to create the first cream layer on top of the biscuits layer.
- Line the next layer of biscuits the same way as the first. Use the second half of the cream and layer it on top of the second biscuits layer. Line a third layer of biscuits in the same way as the previous ones.
- Melt the chocolate with the milk using a bain-marie (in a small pot over a larger pot with hot water), mix well until it is smooth and pour it over the third layer of the biscuits (use an off set spatula to straighten the layer as needed).
- Place in the fridge, and serve the day after (or at least a few hours later).
P.S.
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Moran
2 תגובות
I am a bit confused about making the cream layer. For the cream layers:
2 cups natural cashews
⅔ cups water
⅓ cup water
These water ingredients seem rather redundant. Does is call for 1 cup of water?? or am I missing something in the instructions?
You are right!
I am sorry, there was a mistake there, it is 1/3 cup maple syrup, fixed now. Thank you!!