Clarana - The vegan alternative. Now it's getting sweet with palm oil-free sweets.
Rainbow cake with Clarana chocolate lentils
Bottom
- 150 g biscuits
- 6 tbsp vegan, melted margarine
- 70 g vegan colored sugar sprinkles
Cream filling
- 600 ml vegan whipped cream sweetened (chilled)
- 1 pack. Cream stiffener
- 2 tbsp sugar
- 450 g natural fresh cream
- 1 tbsp vanilla
- Vegan food coloring: purple, blue, green, yellow, Pink
- Clarana Colorful chocolate lentils
- Vegan rainbow sprinkles
How it works
- Clarana Classic biscuitsground in a food processor, then add margarine and sugar sprinkles until well combined. Spread on the bottom and sides of a round baking pan and press down, then set aside.
- Whip 200 ml of sweetened whipped cream with the packet of whipped cream and set aside.
- Mix the fresh cream with the sugar until it is creamy. Then add the remaining whipped cream and vanilla and mix until there are no lumps. Carefully fold in the stiffly whipped cream.
- Divide into 6 bowls and add a different food coloring to each cream portion. One portion should remain undyed.
- Place the colors one after the other on the biscuit base and freeze for about 30 minutes.
- Use the mass without color for the top layer. Decorate with rainbow sprinkles and Clarana Colorful chocolate lenses and then freeze for about 2 hours.
- Let it thaw slightly in the fridge before serving. then hit it!
