Vegan Sponge Cake (in Children’s Baking Pan)

Preface

1. How should a delicious vegan variant (a mini cake) for my cook-bar friend Uschi be made out of it. I – who love everything “meaty” and “unhealthy” so much. In the course of the ingredient compilation I noticed – I actually cook vegan from time to time – so get to the tart for Uschi (Samyka)

So then >>>> It starts !!!

1. First, in a mixing bowl, mix the squashed banana, sugar, flour, salt and baking powder together.
2. Next, put the yoghurt and oil in another bowl and stir both ingredients until a liquid cream is formed.
3. Gradually whisk in the flour mixture. Now you decide whether you want to color the dough or leave it pure. If you want to color it – then put small bowls ready and portion the dough in here. Add color drop by drop as desired. Stir well.
4. Prepare the baking pan and coat it with a little oil and fill it 2/3 with the batter. The tarts are baked at 170-180 degrees on the middle rack for about 40-45 minutes. Then they have to cool down thoroughly.
5. Next, put the margarine in a clean mixing bowl and process it with the hand mixer for about two minutes. It should be very creamy in the end. Now gradually sift in the powdered sugar and stir the topping thoroughly.
6. Squeeze the lemon and add half a teaspoon of the juice for the topping. Whisk it again. Then fill the topping into a piping bag with a star nozzle.
7. Now you make the chocolate. Put all ingredients in a saucepan and mix well with the magic wand. Heat slowly a little and then cool down again by placing the pot in an ice bath and stirring the mixture constantly.
8. You now decide whether you want to completely chocolateise the tartlets 🙂 or leave them pure. After that, all you have to do is decorate …….. for this I made little niceties from gum paste. Finished.
9. Can that be so possible? YES = it is possible. With this recipe you don’t even notice that it is vegan. I and the rest of the family liked it very much!

Sweet greetings from “Grandma Spoon” aka Biggi ♥