01/06/2016Pastries - Desserts
Blueberry Celebration Cake (vegan)
Servings
4
Ingredients
Cups
The sponge cake
- -all-purpose flour 130 (g)
- -sugar 65 (g)
- -rice milk 125 (mL)
- -apple cider vinegar 1 (tbsp)
- -baking powder 0.5 (sachet)
- -applesauce 1 (tbsp)
The garnishes
- -coconut milk 415 (mL)
- -coconut cream 250 (mL)
- -icing sugar 6 (tbsp)
- -frozen blueberries 200 (g)
- -frozen raspberries 125 (g)
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Steps
- For the sponge cake: Preheat the oven to 350°F. Mix the flour, sugar, and baking powder. Make a well and pour in the rice milk. Whisk to obtain a smooth batter. Add the applesauce and vinegar. Pour into a greased round cake pan with a little oil and bake for 15 minutes. Let cool at room temperature.
- For the coconut cream: Open the can of coconut milk and scoop out the solid part. Whip using a mixer to create a smooth texture and add 3 tablespoons of powdered sugar.
- For the raspberry: Cook the still-frozen raspberries in a saucepan. When they are completely reduced to a compote, add a tablespoon of powdered sugar. If there are still some chunks of raspberry, that's not an issue.
- For the blueberry mousse: Pour the coconut cream into a mixing bowl and place it in the freezer for 15 to 20 minutes. Meanwhile, cook the blueberries with a small amount of water and 2 heaping tablespoons of powdered sugar in a saucepan (about 8 minutes). Blend to create a coulis. Whip the chilled cream using an electric mixer until you have firm whipped cream. Using a rubber spatula, gently fold the coulis into the whipped cream.
- For assembly: Cut the sponge cake in half through its thickness. Place the bottom layer on your cake plate and cover it with the coconut cream. Pour the raspberry compote over it and cover with the other half of the sponge cake. Finish with the blueberry mousse using a piping bag.
- You can decorate with red fruits or edible flowers.
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Blueberry Celebration Cake (vegan)
For: 4 serv.Difficulty: MediumPreparation: 40 minCooking: 20 min
Ingredients
The sponge cake
- -all-purpose flour 130 (g)
- -sugar 65 (g)
- -rice milk 125 (mL)
- -apple cider vinegar 1 (tbsp)
- -baking powder 0.5 (sachet)
- -applesauce 1 (tbsp)
The garnishes
- -coconut milk 415 (mL)
- -coconut cream 250 (mL)
- -icing sugar 6 (tbsp)
- -frozen blueberries 200 (g)
- -frozen raspberries 125 (g)
Steps
Steps
- For the sponge cake: Preheat the oven to 350°F. Mix the flour, sugar, and baking powder. Make a well and pour in the rice milk. Whisk to obtain a smooth batter. Add the applesauce and vinegar. Pour into a greased round cake pan with a little oil and bake for 15 minutes. Let cool at room temperature.
- For the coconut cream: Open the can of coconut milk and scoop out the solid part. Whip using a mixer to create a smooth texture and add 3 tablespoons of powdered sugar.
- For the raspberry: Cook the still-frozen raspberries in a saucepan. When they are completely reduced to a compote, add a tablespoon of powdered sugar. If there are still some chunks of raspberry, that's not an issue.
- For the blueberry mousse: Pour the coconut cream into a mixing bowl and place it in the freezer for 15 to 20 minutes. Meanwhile, cook the blueberries with a small amount of water and 2 heaping tablespoons of powdered sugar in a saucepan (about 8 minutes). Blend to create a coulis. Whip the chilled cream using an electric mixer until you have firm whipped cream. Using a rubber spatula, gently fold the coulis into the whipped cream.
- For assembly: Cut the sponge cake in half through its thickness. Place the bottom layer on your cake plate and cover it with the coconut cream. Pour the raspberry compote over it and cover with the other half of the sponge cake. Finish with the blueberry mousse using a piping bag.
- You can decorate with red fruits or edible flowers.