John Myers
Ingredients for 1 servings:
- 150 g palm fat or vegetable fat or margarine
- 75 g powdered sugar
- 2 pinches of salt
- 75 ml soy cream
- e.g. vanilla extract
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Dairy-free cake filling
The quantities depend on the use: for a single filling. For a double filling or additional topping, double the recipe. Whisk the palm fat with powdered sugar and powdered salt (amount according to taste). Gradually add the soy cream, adding more soy cream depending on the desired consistency. Whisk for 4-5 minutes. The longer whisking makes the consistency creamier. Tips: I use a good pinch of sea salt for a richer flavor, but I pulverize it on a wooden board first. To do this, I weigh and rub it with a tablespoon under pressure so it distributes better throughout the mixture (the salt crystals don’t dissolve in the fat). Vanilla sugar can be used, but like the salt, it doesn’t dissolve, remaining in crystal form. I’ve experimented and dissolved the salt and sugar in a little hot water, which works too. If you want less sugar, you can add stevia and reduce the powdered sugar to 1-2 tablespoons.
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