A summer fruit salad enriched with the fresh touch of fruit ice cream in wine for a light and fragrant dessert.
This cake is not a sweet vegan (since there is butter in the cream), but only it is made with two of the ingredients that I love most: cashews nuts and avocado. If you want, you can easily replace the avocado with butter in the chocolate cake (200 g) and in the white cake the cashew milk with cow’s milk.
This cake is in all respects a classic Angel Cake, but it is cooked in a plum cake mold (that’s why the name PlAngel cake …), even more convenient if you do not have the special Angel Cake mold with the feet.
The almonds with the peel are necessary to make the cookies even tastier and give them crunchiness in the mouth. If you choose a brown sugar like the Muscovado, with aftertaste of almost licorice, you will have a round, full-flavored effect.
Alternatively, you can accompany the cheesecake with a a coulis of strawberries or mixed berries. Mix 250 g of strawberries (or mixed berries) with 1 teaspoon of lemon juice and 2-3 tablespoons of icing sugar, then pass the coulis through a sieve to remove all the seeds and serve in a separate bowl.
These butter-rich cookies tend to widen a lot once they are in contact with the heat of the oven, then spread them on the trays of about 3-4 fingers of each other before baking them.