Gingerbread Slices with Persimmon and Custard Cream

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Hello Lovelies, now that the girls birthday celebrations are over I can move on and totally get involved and enjoy all Christmas related things. I'm currently working on recipes for a delicious vegan Christmas menu and will hopefully share them with you soon. It will include ideas for a soup, salad, main dish and desert- everything vegan of course. And I would also love to create a festive cocktail. So I might shorten my writing here a bit and post more recipes, but I mean thats what you are here for, right?!

So the first recipe I want to share with you today is for a Christmas inspired cake, that is very close to my heart. It has been my Dad's favorite cake and I can't even tell you how many times he made it. We all really loved it and that's why I really wanted to create a vegan version (the original recipe was from one of those woman magazines, hehe my Dad always bought them because he liked the crosswords - and the recipes :-). I had to exchange a lot off ingredients and also improves a bit. We changed the canned apricots that the recipe asked  for to fresh persimmon, since I never use canned fruits (except jackfruit)! And the result was surprisingly very delicious from the first attempt. My mom and I have been very happy and it was as good as we remembered it to be.

So here is the recipe:

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Gingerbread Slices with Persimmon and Custard Cream

drucken pinnen

Ingredients

Gingerbread base:

• 100 gr vegan butter or margarine
• 3 Tbsp flax flour
• 8 Tbsp water
• 150 gr raw cane sugar
• pinch of salt
• 1 sachet vanilla sugar
• 2 Tsp cinnamon
• 2-3 Tbsp gingerbread spice
• 175 gr spelt flour
• 75 gr starch
• 3 Tsp baking powder
• 175 ml oat milk
• 1 Tbsp apple cider vinegar

Custard creme:

• 500 ml plantbased milk e.g. oat or almond
• 2 Tbsp flax flour
• 50 gr sugar
• 1 sachet vanilla sugar
• 15 gr starch
• 2 Tbsp vanilla extract
• 200 gr vegan sour creme
• 1 Persimmon
• almond flakes

Instructions

Gingerbread base:

• Mix the flax flour with the water and set aside (this is the egg replacer)
• Mix the butter and sugar and add the flax mixture
• Combine the dry ingredients and spices
• Add to the butter/sugar mixture alternating with the milk - mix until well combined
• Add 1 Tbsp apple cider vinegar at the end
• Grease a baking tin and add the batter
• Preheat the oven to 150 C degree

Custard Cream:

• Add the milk, flax flour, vanilla, vanilla sugar, sugar and starch to a pan and bring to a boil
• Let simmer for 3-5 minutes on medium heat
• Let cool down a bit and fold in the sour cream
• Cut the persimmon in rings and add on top of the batter
• Cover with the custard creme and add the almond flakes
• Bake for 40-50 minutes and control the custard form time to time - you can feel if it firms
• Let cool and decorate with Persimmon

The cake tastes even better on the second day and would also be a perfect desert for a Christmas dinner or makes a perfect serving for any coffee date in December. You can add as much gingerbread spice as you prefer, we wanted it to have a strong flavor, thats why why added that much. The fresh persimmon goes so well with the custard creme and the spices and cut out with cookie cutters makes such a lovely decoration as well.

I really hope I could get you in the mood to try this cake, you will not regret it. I'm always happy to see your recreations, please don't forget to tag me in your pictures, so I don't miss it. Or sent a picture to my email address.

Enjoy the pre-christmas season and stay tuned for more delicious Christmas recipes.

Love Verena

This post is also available in: deutsch