Vegan tiramisu (4)

For the cream:
1 pack of soy cream for cakes
230 g of vanilla soy pudding
200 g yellow soy beans cooked and passed with a vegetable mill
50 g of fructose
1 tablespoon of icing sugar
30 g dark chocolate
cocoa powder

For the cookies:
200 g wholemeal flour
90 g of grated Apple (corresponds to 2 cloves)
20 g of carob flour (1 tablespoon)
50 g of raw cane sugar (3 tablespoons)
5 g cornflour (1 tablespoon)
1 pinch of baking soda
1 pinch of salt
1 tablespoon barley malt .5 teaspoon of vanilla extract
2 tablespoons of olive oil

Preparation of the cream:
In a saucepan heat soy on low heat with the puddings and sugar to melt, stirring with a spoon. When cool.
In a large bowl, whip the cream with the icing sugar; combine the cream previously prepared, the chopped chocolate and stir gently to combine ingredients.

Preparation of cookies:
Grate the Apple on a pastry Board, add the sifted flour and followed the rest of the ingredients.
Knead well and pull with a rolling pin until the dough is about 2 mm high.
Cut biscuit ways "Rookie" and bake at 180° C for 15 minutes (check the cooking with the oven).
Once baked the cookies, place them on a cookie sheet and drizzle with a cup of coffee with sugar.
Cover with a layer of cream.
Make another layer with cookies (always wet with coffee) and cream and finally sprinkle with cocoa powder.
Let stand overnight in refrigerator before serving.