Delicious and easy recipe for the Danish classic cake Napoleon hats.
Vegan Napoleanhats
Ingredients
- 1 tbsp flaxseed
- 2 tbsp water
- 150 g flour
- 1 tsp baking powder
- 75 g sugar
- 100 g vegan butter
- 125 g marzipan
- 150 g dark chocolate
Instructions
- Blend flaxseeds and soak them in the water for 5 minutes
- Mix the dry ingredients together: Flour, baking powder and sugar
- Melt the butter
- Stir the butter, flaxseed and the dry ingredients together
- Leave the dough to cool in the fridge for about ½ hour
- Roll out the dough on the floured kitchen table until it is approximately 3 mm thick
- Use a glass or a cookie cutter to cut out round cookies (there should be about 10 cookies)
- Roll 10 small balls of the marzipan
- Place 1 ball on each cookie
- Press the dough around the ball with three fingers
- Place the cakes on a baking tray lined with baking paper
- Bake the cakes at 200°C for approximately 8 minutes
- Let the cakes cool
- Melt the chocolate over a water bath and dip the three ends of the cakes in the chocolate
- Place the cakes on baking paper to dry
- Serve the cakes when the chocolate is completely dry