Vegan albinița cake
Automatically translated from Romanian. See the Romanian original
A vegan version of the classic "albinița" cake — layers made with oil and tomato or orange juice, filled with a semolina cream made with plant-based milk and plum butter, then assembled and chilled.
Ingredients
Method
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Divide the dough into 4 sheets, roll them out, and bake as needed.
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Boil the semolina with the milk, sugar, and seasonings, and when it is lukewarm, mix in the butter.
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Assemble the cake and let it rest in the refrigerator for at least 2 hours.
The story behind this recipe
I saw a little bee yesterday and it reminded me of this dessert. 🐝💛
