Global changes are reason for the leak of snow in my area for last ten years. But this December we get lucky: THERE IS A SNOW OUTSIDE 😉 Never been into cold temperatures, but hey, its Christmas!
(these two were for my mum, I made them of icing sugar and eatable colors)
200 g all-purpose flour
20 g fine corn flour
80 g sugar
2 tbsp cocoa powder
small spoon of baking powder
3 spoons of oil
up to 1 cup of rice milk
Mix all dry ingredients in a large bowl. Use whisk to mix into oil and as much milk to get thick sponge like mixture. Instead of rice any other nut milk would be fine. Bake in 18 cm diameter thin for about 45 minutes at 180 C.
While the cake was in oven I prepared coconut filling:
1/2 L rice milk
3 spoons sugar
5 spoons white flour
200 g coconut flour
1 cup caned coconut milk or rice whipping cream, from the fridge
Mix sugar, flour and couple spoons of milk in a mid size saucepan. Add the rest of milk and cook it for about 10 minutes on medium heat or till its dense enough. It has to chill completely before you can continue. Whip coconut milk or whipped cream then add coconut flour and mix it in to chilled cream.
Cut chilled sponge two to tree times. Each layer has to be spread with coconut cream. Left couple spoons for covering the sides. Use some coconut flakes for decoration. If you wish, add some frozen cherry like I had.