PLANT OPERA CAKE
PLANT OPERA CAKE BY LOBA PÂTISSERIE
PLANT BASED – LACTOSE FREE
Pastry that is pure in taste, inclusive and free from guilt
LOBA PÂTISSERIE
Pastry Chefs and Consultants
Recipe
Ingredients
BISCUIT
• 400 g Flour
• 30 g Maizena
• 335 g Sugar
• 200 g Almond powder
• 11 g Baking powder
• 9 g Baking soda
• 3 g Potato protein
• 3 g Salt
• 100 g Be Better plant-butter
Preperation
1. Place all dry ingredients in the mixing bowl.
2. Premix the soy milk, melted plant-butter and vinegar together.
3. Combine both until obtain a homogene mixture.
4. Spread out as thin as possible evenly on siliconen baking mats.
5. Bake at 170oC for 8 min.
6. After cooling down place a thin layer of chocolate on on the
bottom of one of the sponges for the bottom layer of the Opera.
1. Dissolve the sugar in the espresso, and soak the sponges
very well with the syrup.
1. Blend together all ingredients except the plant-butter.
2. Bring to boil while stirring and boil for 2 min.
