FOR THE SPONGE:
FOR THE FILLING:
FOR THE SPONGE:
To prepare the sponge, let the flaxseed flour soak in water for a few minutes.
Pour the milk and vinegar into a bowl and let them rest. Add the aquafaba, oil and sugar. Mix.
Incorporate the dry ingredients, sifted. Flour, starch and baking powder.
Place on an 8×14-inch oven tray with oiled parchment paper.
Smooth the surface until forming a rectangle about 1/5 inch thick.
Bake for about 15 to 20 minutes to 350°F or until the center is cooked. Keep the edges from burning.
Remove from the tray using the parchment paper and allow to cool on the countertop.
Once cold, fill with raspberry jam and roll it up. Refrigerate wrapped in parchment paper.
FOR THE FILLING:
Pour the yogurt, cream and sugar into a pot.
Put over the heat, adding the agar agar in a drizzle until it boils for at least one minute. Remove from the heat.
For the assembly, cut slices of the roll and place inside a bowl covered with plastic wrap. Cover the inside of the bowl with rolls and bring to the freezer briefly.
After a few minutes, pour the filling to the brim.
Refrigerate for at least 4 hours or until completely set.
I have cooked this recipe with the Veggie yogurt by Nestle as a plant-based alternative to yogurt. It’s made of coconut and is the only vegan-certified yogurt.
If you want a quicker version, you can prepare a round mold and make a yogurt cake.
Recipe by: @cocinoconplantas
