The popular dessert in a vegan version without any loss of taste
Method
I turn on the oven at 200 °C
Spread kadaifi on a buttered baking sheet
Pour it with melted margarine and bake it for 35-40 minutes until it becomes crispy
As soon as you take it out of the oven, pour cold syrup over it and sprinkle with almond
For the first cream, dissolve 80 grams of sugar in 920 ml of hot water
In 80 ml of cold vegetable milk, dissolve a bag of vanilla corn flower and add it to the water in the pot
Boil until it thickens
Add two spoonfuls of cold margarine (50 g) and let the cream cool
When it cools, spread it with a spatula on the kadaifi
For the second cream, beat 200g of plant-based whipping powder with 650ml of plant-based milk until stiff
Carefully layer it on top of the first cream.
Ingredients
For ½ kilo kadaifi
200 g of melted margarine
1 package of vanilla cornflower (62 g.)
80 ml almond or other plant-based milk
920 ml of water
80 gr of sugar
50 g margarine
200 g vegetable whipped cream in powder
650 ml vegetable milk, or as much as it says on the box
100 g Roasted almonds
For the syrup
4 glasses of water,
4 glasses of sugar
lemon peel and a little juice
1 cinnamon stick
