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Cake cream

Cake cream


  • 200 g coconut cream
  • 300 g of water
  • 35 g sweetener (1:10)
  • 150 g of brown rice flour
  • 1 teaspoon each of rum and vanilla aroma
  • 250 g vegetable margarine



Mix the water, coconut cream, aromas, sweetener, brown rice flour and cook until thick (at least one or two should rot), this will be the pudding. Let it cool completely (stir frequently). Process the cubed, room-temperature margarine with a mechanical whisk, then add the pudding in portions, stirring constantly, and mix well (continue with a mechanical whisk). It is worth putting it in the freezer for an hour.

Cake cream

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