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Millefee Cake Without Lactose
ingredients
servings
8
Icing sugar
to taste
Dark chocolate chips, vegan
70 oz
Vegan soy cream
250 oz
Lemons
1 half
Vanillin
1/2 oz
Potato starch
60 oz
Brown sugar
80 oz
Soy drink
500 fl oz
Egg, yolk
2 unit
Brown sugar
to taste
Soy drink
6 spoons
Puff pastry
460 oz
Desserts from Italy
Millefee Cake Without Lactose
Millefee Cake Without Lactose
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Like classic but more digestible because it lactose-free
preparation
step 1
Remove the two two rectangular leaves and lasagna rest for 10 minutes. Cut each strip on a strip of strip (about 3-4 cm) and then put the two edges aside.
step 2
Now cut the two sheets in half so that you have 4 rectangles of equal size, then place them on a baking tray with baking paper.
step 3
Bucherella the 4 leaves with the fork. Brush the broccoli with soy milk (about 6 tablespoons), then sprinkle with sugar qb. Flip the brow and repeat the operation on the other side.
step 4
Preheat oven pre-heated static mode at 180 degrees for about 7-8 minutes, then extract from the oven and turn it over (if you see that they have swollen too much buckle again with the fork).
step 5
So for another seven to eight minutes, until they are golden (not burn them!). Extract from the oven so let it cool down.
step 6
Now blossom the two strips of flakes at 180 degrees for 8-9 minutes. Once cooked in a crunchy dish.
step 7
Prepare the cream: Heat 500ml of soy milk with vanilla or vanilla sauce until you touch the boil. Remove from heat and allow to cool for at least 10 minutes.
step 8
In a bowl, whisk the yolks with 80g of sugar, making it melt well. When it becomes a sparkling cream, add one third of the milk.
step 9
Add the sliced potato starch, the grated peel of half a lemon, combine the remaining milk and mix well to make no lumps.
step 10
Bring the cream on to the fire and continue stirring the bake until it is thickened.
step 11
When the cream is ready to wrap it from the fire, transfer it to a bowl and cover it with the film. Let it cool for at least an hour.
step 12
Put the whipped cream in a bowl and stir well. Then add to the cream gradually, mixing well. Add the drops of fondant while stirring.
step 13
Take a leaf and lay it on a plate, then pour over the cream with cream.
step 14
Place over another leaf and repeat the operation, and so on with the next leaf, up to the fourth to which the cream will not be spread.
step 15
Now sprinkle all cream with advanced cream on the outside of the cake. Use the crumbs of the two strips to flip off the attack on the outside.
step 16
Instead, sprinkle the upper layer with the icing sugar. Let it rest in the fridge a few hours before serving.
