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Saladatomic Bakery

This blog has been created to organise all the recipes that I have developed. All recipes are my own and have been tested by me, unless specified otherwise.

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Ice Cream and Sorbet Stabiliser Recipe

on May 23, 2023

Ice Cream Sorbet Stabilisers

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Vegan Peanut Butter Tahini Cookies

on May 22, 2023

Cookies Sugar Free Vegan

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Black Currant Sorbet

on May 22, 2023

Ice Cream Low-Sugar Sorbet Vegan

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Dulce de Leche Ice Cream

on April 12, 2023

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Bird's Milk Cake(Ptichye Moloko)

on February 28, 2023

Cakes Souffle Cakes Soviet Classics made Better

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Strawberry Parmesan Truffles

on January 15, 2023

Bonbons Truffles

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Peanut Truffles

on January 13, 2023

Bonbons Truffles

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Vegan Medovik(Honey Cake)

This recipe makes enough for 4 bento cakes that are 150g each or for one 14cm cake that is 600g. Ingredients: Vegan "Honey": 200g apple juice 50g brown sugar 15g lemon juice A strip of lemon peel One teabag of herbal tea (I used English Teashop's "Calm Me") Cake Layers 5g chia seeds 45g water(1) 15g water(2) 30g "honey" 35g neutral oil 150g flour 2.5g (1/2 tsp) baking powder 1g(1/4tsp) baking soda Cream 150g raw unsalted cashews 80g water 15g refined coconut oil 10g powdered sugar 30g "honey" Instructions: "Honey": Put the apple juice, brown sugar, lemon juice into a saucepan and bring to a simmer. Add in your teabag and a strip of lemon peel. After 15 minutes remove the teabag and the lemon peel. Continue simmering for roughly another 30 minutes. Your "honey" should have slightly thickened. If you have a refractometer the Brix should read around 80. You should end up with 70-90g of "honey". Pour your "ho

Categories

Bonbons5
Cake Slices1
Cakes7
Christmas2
Cookies1
Eclairs1
Galletes1
Gorgonzola1
Ice Cream9
Low-Sugar2

Malt2
Pate a Choux1
Pate de Fruits1
Pies1
Rye2
Shelled Bonbons2
Sorbet7
Souffle Cakes2
Soviet Classics made Better4
Stabilisers1
Sugar Free1
Tea Cakes1
Travel Cakes2
Truffles3
Vegan10
Vegan Desserts2
Vegan Ice Cream2

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