Kardinalschnitten

Kardinalschnitten is a delightful vegan twist on a classic Greek dessert, featuring layers of light almond meringue and luscious coconut cream, finished with a hint of citrus. This refreshing treat is perfect for a light dessert after a Mediterranean meal.

Ingredients

• Almond flour - 100 grams
• Aquafaba (chickpea brine) - 100 ml
• Powdered sugar - 80 grams
• Cornstarch - 1 tablespoon
• Coconut cream - 150 grams
• Maple syrup - 2 tablespoons
• Lemon zest - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Fresh berries (for garnish) - 50 grams

Steps

1. Preheat your oven to 120°C (250°F) and line a baking sheet with parchment paper.
2. In a large bowl, whisk the aquafaba until it forms soft peaks, using an electric mixer.
3. Gradually add the powdered sugar while continuing to whisk until stiff peaks form.
4. Sift in the almond flour and cornstarch, gently folding them into the aquafaba mixture until well combined.
5. Spoon the mixture onto the prepared baking sheet, forming two equal-sized circles, approximately 10 cm in diameter.
6. Bake in the preheated oven for 30 minutes, then turn off the oven and let the meringues cool inside for an additional 10 minutes.
7. While the meringues cool, prepare the coconut cream by mixing it with maple syrup, lemon zest, and vanilla extract until smooth.
8. Once the meringues are completely cool, carefully remove them from the parchment paper.
9. Spread half of the coconut cream on one meringue, place the second meringue on top, and layer the remaining coconut cream on top.
10. Garnish with fresh berries and serve immediately.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 15 g
• Sodium: 10 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from coconut, which can support heart health.
• Contains protein and fiber from almond flour, aiding in satiety and digestion.

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