Tropezienne style brioche cake with cream and raspberries

Tropezienne style brioche cake with cream and raspberries Veggie recipe


For the brioche
120 ml of Vanilla Soya Dessert
1 small packet (namely 9 g) dehydrated yeast
4  tbsp turbinado sugar
300 g plain flour
1 good pinch of salt
2 tbsp olive oil (or, sunflower oil)
3 tbsp soya cream, almond cream or rice cream

For the cream

530 g of Vanilla Rice Dessert
2 drops of vanilla extract
1 small tsp of agar-agar
2 tbsp cornstarch
125 g (namely a tray) of raspberries


First, prepare the brioche as follows: heat the milk slightly and combine with the yeast as well as 1 tbsp of sugar. Set aside in a warm place away from any draughts, such as for example, an unlit oven.
In a salad bowl, combine the flour, salt as well as the remaining sugar, make a well, pour in the liquid preparation as well as the olive oil and the 2 tbsp of cream and mix well with a wooden spoon.
Detach the dough from the sides of the salad bowl, cover it with a moist cloth and leave to heat in a warm place away from any draughts, for at least 2 hours, or overnight if you can. The dough will double in volume.
Place the dough delicately on a baking paper sheet, making sure to give it a nice round shape.
Place the baking paper sheet with the brioche on top in your unlit oven and leave to rest for another 30 minutes.
Pour some water in a drip pan and place it in your oven.
Brush the remaining cream on the brioche.
Bake for 10 minutes at 180°C (th.6) then for another 10 minutes at 160°C (th.5/6).
Let cool completely before handling your brioche.
Now you can start making the cream: pour the vanilla cream into a small saucepan and add the vanilla extract, the agar agar as well as the cornstarch.
Heat the preparation on low heat until it comes to a boil, do not stop stirring which a whisk to prevent it from burning.
Leave to cool and place in the refrigeraot for at least 4 hours so that the cream sets well.
Assemble the cake: cut the brioche in half, in its width and in its centre, so as to obtain two disk-like shapes. Remove excess crumb with a knife and hollow it out if need be so as to copiously garnish it with cream.
Spread out the cream as well as the raspberries right before serving or set aside in the refrigerator.

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