during my time in New Jersey I always heard about a new trend – the raindrop cake, which apparently should only have 50 calories or less, be vegan and it should be see thru. The person I’m I was curious to try it out and taste it but somehow it never happened and I returned back home to Austria wondering if I missed something really fancy. One day this year I saw a short clip on facebook about it and I took it as a hint, that I need to try it myself. I turned to google and found some interesting recipes.
The trial part wasn’t the problem but somehow they ended up being to hard or to soft. At the end I figured it out myself. My mom and I tasted it with honey and some chias seeds on top due to the lack of cocos syrup and roasted soybean flour. Both are not really in common where I live. Next time we might try it with cocos milk or dandelion honey (homemade).
– 1/4 tsp agar powder
– your desired topping
Carefully pour into your desired molds. Transfer into the refrigerator and let it cool down for several hours or let sit overnight. When cold remove them carefully from molds and use right away. They will melt in 30 minutes.