Beat the vegan cake mix, water and sunflower oil in the mixer with the flat beater at medium speed for 4'.

Spread the mixture on a 60x40 baking sheet , sprinkle with almond crocan and bake at 180 °C for 10’-12’.

For the cream, beat the Vegan Rosette with the whisk until it's fluffy.Beat the Vegan Cream Patisserie with the coconut milk for 5 minutes on the fast speed with the whisk and then homogenize with the whipped cream.

For the setup, on a hoop 25x25 place the almond biscuit and a layer of cream on top. Repeat once more and freeze. Remove from the molds, cut and garnish the pastes as desired.