Vegan Easter Custard Crown

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recipe by Nicole Just la Veganista https://www.nicole-just.de/blog

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    14
  • Calories icon
    Calories
    334
based on 2 ratings

A fluffy vegan German Easter cake with custard filling: easy to make and doesn't have to be eaten only at Easter, can be enjoyed at any other time of the year. User generated recipes have not been re-tested by Kenwood.

recipe updated 27 Mar 2024

Ingredients

  • Lemon zest icon
    Lemon zest
    1 teaspoon
  • Soy milk icon
    Soy milk
    5 tablespoons
  • Vanilla pudding mix icon
    Vanilla pudding mix
    300 g
  • Soy milk icon
    Soy milk
    595 g
  • Sugar icon
    Sugar
    90 g
  • Unsweetened coconut flakes icon
    Unsweetened coconut flakes
    20 g
  • Dried rose petals icon
    Dried rose petals
    2 tablespoons
  • Non-dairy margarine icon
    Non-dairy margarine
    100 g
  • Plain flour icon
    Plain flour
    500 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Salt icon
    Salt
    1 pinch
  • Applesauce icon
    Applesauce
    2 tablespoons
  • Icing sugar icon
    Icing sugar
    8 tablespoons
  • Lemon juice icon
    Lemon juice
    3 tablespoons
  • Dried rose petals icon
    Dried rose petals
    2 teaspoons

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Kenwood bowl - kenwood chef xl
  • kCook icon Large mixing bowl
  • kCook icon Lightly floured surface
  • kCook icon Baking tray - medium
  • kCook icon Small bowl

Step preview

  1. Add soy milk and vanilla pudding mix to a clean medium bowl
  2. Mix until smooth
  3. Attach the Whisk
  4. Add soy milk, sugar and unsweetened coconut flakes to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted - 2 min, 100°C, Stir 1
  7. Transfer content of medium bowl to Cooking Chef XL Bowl
  8. Mix with splashguard fitted - 2 min, 100°C, Stir 1
  9. Mix with splashguard fitted - 30 sec, 100°C, Stir 2
  10. Transfer content of Cooking Chef XL Bowl to large mixing bowl
  11. Add dried rose petals to the large mixing bowl
  12. Fold until combined
  13. Clean Cooking Chef bowl
  14. Attach the Dough Tool
  15. Add soy milk and non-dairy margarine to the Cooking Chef XL Bowl
  16. Heat - 45°C
  17. Then add plain flour, sugar, dried yeast, vanilla pudding mix, lemon zest, salt and applesauce to the Cooking Chef XL Bowl
  18. Mix with splashguard fitted - 10 min, Speed 1
  19. Attach the Creaming Beater
  20. Heat with splashguard fitted - 1 hr, 35°C
  21. Transfer dough onto wet tea towel or silicone mat
  22. Roll until 1 cm thick
  23. Spread the vanilla custard onto the dough
  24. Fold the sides about 2 cm inwards
  25. Roll tightly
  26. Pinch the dough together to seal it tightly
  27. Transfer dough to baking tray
  28. Bring the ends together and seal them to make a circle
  29. Cover with kitchen towel
  30. Let rest - 20 min
  31. Pre-heat oven - 170°C
  32. Cut through one third of the dough every 5 cm
  33. Bake - 30 min, 170°C
  34. Let cool
  35. Add icing sugar and lemon juice to a clean small bowl
  36. Mix until combined
  37. Pour icing onto cake
  38. Scatter dried rose petals over the cake
  39. Leave the icing to harden
  40. Serve
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