SAF Patisserie is dedicated to produce allergy free vegan sweets, which include nut, gluten and wheat free products.
We use fresh and organic ingredients and make the best and tastiest Biscuits and Cakes.

Please take a journey through the website and if you have any enquires or would like to place an order please contact us.
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SAF Patisserie does deliver around the Metropolitan area of Melbourne and the outer suburbs. Delivery fees apply.

For wholesale enquiries please use the contact form or email to info@safpatisserie.com.au

Makes 1 x 20cm round cake
Cake Dough                                                  Topping
100g silken tofu                                              75g soy margarine   
50ml soy milk                                                 100g caster sugar
50ml rice bran oil                                            20ml soy milk or soy cream
50g caster sugar                                             100g sliced almonds/flaked almonds
few drops of vanilla essence                             1 tbsp golden syrup or agave nectar
pinch of salt                   
200g plain flour
15g baking powder                                          Filling
                                                                      400ml soy milk
                                                                      40g vanilla custard powder
                                                                      40g caster sugar
                                                                      100g soy margarine
Method
Preheat oven to 180'C or 170'C fan forced
cover the cake tin base with baking paper
- place silken tofu, soy milk, oil, sugar, vanilla, salt into a medium size mixing bowl and combine with cake mixer on low speed
- sift flour and baking powder into the bowl and mix on low speed until combined
- place dough into cake tin and spread out evenly and into fridge to cool
- for the Topping, place soy margarine and sugar into saucepan and stir constantly over medium heat until all sugar has dissolved
- add the flaked almonds, soy milk or soy cream and golden syrup stirring constantly for 1-2mins. Turn off heat and let the        mixture set for a few minutes
- spread over the dough with a spatula, ensuring the almond topping is about 2cm away from the edge of the form
- bake for 20-30minutes or until golden brown. Set aside and let cool.

Filling
- mix custard powder with sugar and 30ml soy milk in a small bowl
- place remaining soy milk into a saucepan and add custard mixture
- bring to the boil while stirring constantly until custard thickens.
- cover with cling wrap and refrigerate for 1 hour
- place custard into mixing bowl and gradually add soy margarine
- beat on low speed until smooth
- cut cake in half and fill the custard cream into a piping bag with a starnozzle and pipe onto the cake base
- place almond top part onto the custard and refrigerate for at least 1hours before serving - enjoy!