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One of the delicious desserts prepared at this time of year in Spain is the Marquesa. This is a cake based on bread or biscuits, where the bread is soaked in a plant-based drink or milk. We’ll be using our Oat Drink with Red Fruits to give our Marquesa an acid touch. It’s really simple to make and it’s a dessert that’s ideal for the smallest members of the household. We’ll make this recipe using a rectangular cake tin, in which we’ll be placing the slices of bread once they’ve been soaked in water.
This recipe is vegan, so none of the ingredients we’ll be using come from animals.
- 12 slices of wholemeal tin bread.
- Oat Drink with Red Fruits to soak the bread.
- 250 g or 1 bar of chocolate for melting.
- 300ml soya cream for whipping.
- Ground cinnamon.
- Clear plastic film.
Note that the soya cream should be as cold as possible.
Melt the chocolate in the bain marie.
Cut the crusts off the slices of bread and dip them on both sides without soaking them too much.
Cover the tin with film. Then cover this with a layer of the soaked slices of bread. Cover the sides, too.
Mix the melted chocolate with the whipping cream and whisk until it forms firm peaks.
Pour half into the mould, and then add the second layer of slices of bread. Fill it up with the rest of the mixture and cover it with the remaining slices.
Cover it with plastic film and put it in the fridge to chill, which takes about 2 hours.
Turn out of the mould and serve sprinkled with a little cinnamon.
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