Vegan caramel mazurek with coconut cream
Sweet baked goods are a must-have on any holiday table. Now they're also available for vegans! Try this vegan Easter mazurek recipe. Apricot jam and a caramel filling made with coconut milk and honey guarantee a delicious holiday!
Number of servings
8
Sharpness level
MILD
Preparation time
90 min.
Difficulty level
EASY
INGREDIENTS
Pastry for the base:
- 120 g wheat flour
- 50 g potato flour
- 30 g powdered sugar
- ½ teaspoon baking powder
- 100 g coconut oil (solid)
- 2-4 tablespoons of cold water
- pinch of salt
Caramel mass:
- 80 gr coconut sugar
- 200 ml coconut cream 23-26% organic
- 1 spoon of honey
- 4 tablespoons of coconut oil
Decoration:
- 400 ml coconut cream for whipping
- 100 gr apricot and elderflower jam
- 50 g almond flakes
A METHOD OF PREPARING
- Combine the wheat flour, potato starch, powdered sugar, baking powder, and salt. Then add the coconut oil (in its solid form) and blend until crumbly. Gradually add enough cold water to combine the ingredients into a smooth, uniform dough. Transfer the dough to a bag and chill for 40 minutes.
- Preheat the oven to 180 degrees Celsius. Remove the dough from the refrigerator and line the bottom of a small baking dish (21 x 26 cm). Decorate the edges with a fork, then prick the bottom with a fork. Bake for about 25 minutes or until golden brown.
- Remove the cake from the oven and let it cool completely. You can leave it in the pan or remove it very carefully so as not to break it.
- Pour the sugar into a medium pot and spread it evenly over the bottom. Heat over medium heat, without stirring, for a few minutes, until the sugar is completely dissolved and turns a deep brown. Add the coconut milk and, stirring constantly with a wooden spoon, cook until smooth. Then add the honey and simmer for about 10 minutes over low heat, until thickened. Let cool completely.
- Set aside 1/8 cup of the mixture (for the toffee topping) and add cooled (solid) coconut oil to the remaining cold topping. Blend briefly, e.g., in a blender, until smooth.
- Decorate the base of the mazurek cake – spread the jam over the cooled base. You can pipe some of the "kajmak" with a piping bag, and spread the rest over the base. Garnish with almonds and walnuts. Drizzle with the reserved toffee topping. Whip the coconut milk until stiff and pipe it onto the mazurek cake. Chill in the refrigerator before serving.
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