A heavenly dessert. In loving memory of Vasileios
Method
Boil the ingredients for the syrup for 3 minutes and remove from the heat.
Mix in a bowl all the dry ingredients except the sugar and set aside.
Preheat the oven to 180 degrees Celsius with the fans off
In the mixer bowl, add the sugar and the eggs and mix first on a low speed and then on high for 12 to 15 minutes until the mixture is very fluffy.
Towards the end, gradually add to the mixture and the solid materials.
Place the mixture in a buttered pan and sprinkle with breadcrumbs
Bake for 20 to 25 minutes.
Add the cold syrup on the hot sponge cake and leave it to cool.
Whip the sweetened milk with the vegetable cream.
Put half the milk and sugar in a saucepan
Dissolve the flour in the rest of the milk and pour it into the saucepan whilst stirring constantly, let it boil. Turn off the heat and add the butter, stirring vigorously until it becomes a nice, smooth mixture. Allow it to cool completely.
Combine the two creams and mix well.
Spread the cream on the sponge cake and sprinkle with walnuts and cinnamon.
Ingredients
Cake base
1½ cup coarsely grated walnut (150 g)
1½ cup breadcrumbs (180 g)
1 cup of sugar (180 g)
1 cup of vegetable oil (180 ml)
1 packet of baking powder
2 packets of vanilla sugar
1 teaspoon cinnamon
½ teaspoon grated clove
Syrup
2 cups of sugar (360 g)
3 cups of water (700 ml)
½ lemon
Topping
250 g vegan cream
1 can of sweetened condensed milk (400 g)
125 g butter
2 tbsp flour
2 tbsp sugar
1 cup of milk (200 ml)
