Oysters with champagne

Instructions

1. 1

   Preheat the oven to 180°C.

2. 2

   In a mixing bowl, combine the flour, 100 gr of sugar, yeast, and baking soda.

3. 3

   In another mixing bowl, mix the soy milk, lemon juice, oil, and water.

4. 4

   Gradually incorporate the first mixture while stirring well until you obtain a homogeneous dough.

5. 5

   Add orange blossom water.

6. 6

   Mix thoroughly.

7. 7

   On a baking sheet lined with parchment paper, pour the dough trying to form a square about 0.5 cm thick.

8. 8

   Bake for 20 minutes.

9. 9

   Check the doneness and cut your dough into two equal rectangles.

10. 10

    Prepare the cream:

11. 11

    In a saucepan, melt the milk chocolate with a little water over low heat.

12. 12

    In a mixing bowl, whip 300 gr silken tofu until you obtain a smooth and creamy texture.

13. 13

    Once the chocolate is melted, add the tofu, 45 gr of sugar, and cornstarch.

14. 14

    Cook for 10 minutes over high heat until the mixture thickens.

15. 15

    Refrigerate for 1 hour.

16. 16

    Prepare the glaze:

17. 17

    Melt the dark chocolate in a saucepan over low heat.

18. 18

    Gradually add 100 gr of silken tofu and beat vigorously until you obtain a homogeneous mixture.

19. 19

    Add sugar and mix well.

20. 20

    Refrigerate for 1 hour.

21. 21

    Cover the first biscuit with milk chocolate cream using a piping bag.

22. 22

    Repeat the operation and place the second biscuit on top of the first one.

23. 23

    Using another piping bag, cover the cake with glaze.

24. 24

    Sprinkle with almond powder and enjoy.