Blackberry with ness cream and walnut
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In a bowl, mix the mineral water with the sugar and oil. Sift flour, cocoa, gradually incorporate. At the end we add the baking powder, the essence of rum. Wallpaper a round tray (26 cm in diameter) with baking paper and pour the composition. Put the cake in the hot oven, at a suitable temperature, for 20 minutes (we do the toothpick test). If it is ready, take it out and let it cool.
In a saucepan mix the soy milk with the starch and the 3 tablespoons of sugar. Mix well until all the starch dissolves, put it on the fire and mix until it thickens like a pudding. When it is ready, set it aside to cool, but cover it with cling film so as not to make a puddle on top. Margarine (at room temperature) is mixed with ness and powdered sugar. Add the boiled and cooled cream, mix for a few more seconds.
Peel the baking paper off the blackberry, put the top back in the tray and syrup it with coffee. Put the cream, level it, and sprinkle the ground walnuts on top. Let it cool for 2-3 hours, then serve.
Enjoy your meal!