When I was a child, I stayed a lot with my grandparents in Holland. At our breakfast table, there was something there called Duo Penotti, a brown hazelnut and white vanilla striped chocolate sandwich spread and it was absolutely delicious. Of course I tried to apply it to my sandwich as tidily in the commercial – but it always ended up messy and swirled, so that’s what’s in my childhood memories and that’s what inspired me to this cake .
I don’t know if there is a vegan version of Duo Penotti in the making, but for now we can have this duo pretzel sheet cake and it captures the taste mixture of white vanilla and hazelnut so well!
All you might want to know about baking vegan sheet cakes and tempering vegan chocolate and three more sheet cake variations you’ll find in my blogpost vegan sheet cake.
Duo Pretzel Sheet Cake
Recommended Equipment
Ingredients
- 240 g flour
- 90 g coconut sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tsp vanilla
- 240 ml plant milk
- 80 ml plant oil
- 1 tablespoon apple cider vinegar
- 100 g vegan brown chocolate
- 100 g vegan white chocolate
- 20 mini pretzels
Instructions
- Preheat the oven to 180°C/ 350° Fahrenheit.
- Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Mix flour, sugar, salt and vanilla well and mix plant milk, oil and apple cider vinegar well, then pour together and combine quickly.
- Spread the dough out in a greased square baking tin, the one I use is 24 x 35 cm/ 9,5 x 13,7 inch.
- Bake for 30 minutes and let cool off, remove from tin.
- Now you're tempering the brown chocolate for a shiny and crisp cake glaze using the seeding method. Don’t worry, it’s not as complicated as it might seem at first glance.Start by finely chopping the chocolate, as this helps it melt evenly and ensures proper heat distribution. Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water.Melt about 3/4 of the chopped chocolate in the pot, stirring regularly until fully melted. Keep an eye on the temperature, aiming for 40-45°C (104-113°F).Remove the pot from the heat and stir in most of the remaining chocolate, which will lower the temperature and begin the crystallization process. Leave a small portion of the chocolate aside in case adjustments are needed. Aim for a final temperature of 27-29°C (80.6-84.2°F)
- Then melt the white chocolate following the same method. Swirl the brown and the white chocolate on the cake and place the pretzels immediately.
- Cut into pieces, put in the fridge for 10 minutes and serve.
Notes
Nutrition
The duo pretzel sheet cake is also perfect if you can’t decide between my chocolate pretzel sheet cake and my white chocolate raspberry sheet cake.
Fresh from the fusion kitchen
