Vegan Lemon & Pistachio Crumble Fingers
Vegan Pistachio Cake, Vegan Shortcrust Layers, Pistachio Crumble Layer and Pistachio cream — a Dawn Foods recipe in 4 components. Uses Dawn Foods Flavouring Compounds, Pistachio – 1 kg.
- mixing speed (pistachio cake, first stage)
- slow
- mixing time (pistachio cake, first stage)
- 1 min
- mixing speed (pistachio cake, second stage)
- medium
- mixing time (pistachio cake, second stage)
- 3 min
- baking temperature (pistachio cake)
- 180 °C
- baking time (pistachio cake)
- 15 min
- mixing speed (shortcrust)
- slow
- baking temperature (shortcrust)
- 180 °C
- baking time (shortcrust)
- 10 min
- mixing speed (crumble)
- slow
- baking temperature (crumble)
- 160 °C
- baking time (crumble)
- 10 min
Ingredients
Vegan Pistachio Cake
| Ingredient | Quantity |
|---|---|
| Dawn Foods Flavouring Compounds, Pistachio – 1 kgDawn® Pistachio Compound | 40 g |
| Dawn® Balance Crème Cake Mix Plain Vegan | 1000 g |
| Water | 500 g |
| Sunflower oil | 200 g |
| Ground pistachios | 20 g |
Vegan Shortcrust Layers
| Ingredient | Quantity |
|---|---|
| Dawn® Balance Crème Cake Mix Plain Vegan | 1000 g |
| Vegetable margarine | 400 g |
| Water | 20 g |
Pistachio Crumble Layer
| Ingredient | Quantity |
|---|---|
| Dawn® Balance Crème Cake Mix Plain Vegan | 1000 g |
| Vegetable margarine | 300 g |
| Ground pistachios | 20 g |
Pistachio cream
| Ingredient | Quantity |
|---|---|
| Dawn® Lemon Delicream (for assembly) | |
| Vegetable cream | |
| Ground pistachios |
Method
- Vegan Pistachio Cake
Mix all the ingredients with a flat beater at slow speed for 1 minute, then 3 minutes at medium speed.
- Vegan Pistachio Cake
Fill oblong tart rings with a thin layer of vegan pistachio batter and bake at 180°C for approximately 15 minutes, depending on the oven.
- Vegan Pistachio Cake
Once cooled, brush with a little light sugar syrup.
- Vegan Shortcrust Layers
Mix all the ingredients with a flat beater at slow speed until you obtain a homogeneous dough.
- Vegan Shortcrust Layers
Roll out the dough to a thin layer and use the same oblong tart ring to cut the shortcrust. You will need 1 layer for each tart.
- Vegan Shortcrust Layers
Bake the pre-cut shortcrust layers at 180°C for approximately 10 minutes, depending on the oven.
- Pistachio Crumble Layer
Mix all the ingredients with a flat beater at slow speed until crumble forms. Leave it in the fridge to cool down.
- Pistachio Crumble Layer
Mould a thin layer in the oblong tart rings and then sprinkle a little ground pistachio on top. Bake at 160°C for approximately 10 minutes, depending on the oven.
- Pistachio cream
Place vegetable cream and ground pistachios in a bowl and whip with a whisk until the mixture reaches piping consistency.
Assembly: Start with the shortcrust pastry layer at the bottom. Spread it with a little Dawn® Lemon Delicream and place the vegan cake layer on top.
Assembly: With the help of a pastry bag, pipe Dawn® Lemon Delicream dollops along the sides of the cake layer.
Assembly: Place a sheet of the crumble with pistachios on top of the Delicream.
Assembly: Place the pistachio cream in a piping bag and pipe small dollops onto the crumble layer. Place another sheet of crumble with pistachios on top of the cream.
Assembly: To finish off, pipe a bit of the pistachio cream to one end of the second crumble layer and sprinkle chopped pistachios on top.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.