Vegan PB Miso Cake - Puratos


Vegan Chocolate Layer Cake
Tegral Satin Cacao-Trace Clean Label Vegan Chocolate Cake Mix	500g
Water	235g
Oil	110g
Peanut Crunch
Creamy Peanut Butter	200g
Belcolade Cocoa Butter	100g
Belcolade Origins Vietnam Dark Cacao-Trace 73%	100g
Rice Crispy Cereal	50g
Maldon Smoked Sea Salt	3g
Vegan Peanut Butter Cream
Vegan Cream Cheese	336g
Peanut Butter	375g
10x	284g
Miso, white	100g
Vanilla Extract	12g
Ambiante	300g

Vegan Chocolate Layer Cake

Mix all ingredients together for 5 minutes.
Bake in rounds at 340°F for 14-18 minutes.
Cool.

Peanut Crunch

Crush the Puffed Rice Toast and grind the hazelnuts.
Melt the cocoa butter and the chocolate; mix with the peanut butter.
Add the puffed rice.
Dip Chocolate Vegan Cakes; freeze.

Vegan Peanut Butter Cream

Paddle Cream Cheese, Peanut Butter, and sifted 10x till smooth
Add miso and vanilla
Warm to 85°F
Dip frozen Vegan Cakes.

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