|8 tbsp||rosewater (divided)|
|150 g||spelt flour|
|100 g||ground almonds|
|10 g||baking powder|
|100 g||brown raw sugar|
|300 g||plant-based almond yogurt alternative (divided)|
|50 ml||vegetable oil (refined, neutral)|
|1 tbsp||white wine vinegar|
|150 ml||almond drink|
|400 g||plant-based cream cheese alternative|
|2 tsp||agave syrup|
|coconut oil for greasing|
|dried, edible rosebuds for garnish|
Preheat oven to 200°C/400°F. Combine some of the rosewater, flour, ground almonds, baking powder, salt, sugar, some of the yogurt, oil, vinegar, and almond drink in the bowl of a stand mixer.
Line a baking tray with parchment paper and grease with oil.
Spread batter evenly over baking tray. Softly tap bottom of tray to release air bubbles in batter. Bake for approx. 20 – 25 min. at 200°C/400°F, or until batter is set. Let cool for approx. 15 - 20 Min.
Meanwhile, prepare the cream. Mix together plant-based cream cheese alternative, agave syrup, remaining rosewater, and plant-based almond yogurt alternative until combined. Transfer cream to a piping bag fitted with a tip.
Cut 16 circles out of slightly cooled cake; try to cut so as to waste as little cake as possible.
Place one cake circle in each dessert ring, then pipe approx. 1 tbsp. cream on top of each. Place another cake circle on top and repeat until each ring has four layers of cake circles. Leave the top cake circle bare. Transfer cakes and remaining cream to refrigerator to rest overnight.