07/07/2022Pastries - Desserts
Vegan Charlotte, strawberry and passion fruit
Servings
6
Ingredients
Cups
Lady fingers
- -chickpea juice 180 (mL)
- -sugar 150 (g)
- -all-purpose flour 150 (g)
- -Potato starch 150 (g)
- -neutral oil 44 (mL)
- -baking powder 1 (tsp)
- -vanilla extract 2 (tsp)
- -cream of tartar 1 (tsp)
- -icing sugar 2 (tbsp)
Whipped cream
- -soy milk 250 (mL)
- -deodorized coconut oil 220 (g)
- -icing sugar 3 (tbsp)
Passion fruit curd
- -passion fruit puree 80 (mL)
- -soy milk 120 (mL)
- -plant-based margarine 60 (g)
- -cornstarch 3 (tbsp)
- -sugar 2 (tbsp)
- -passion fruits 3
- -strawberries 400 (g)
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- The day before, or 5-6 hours in advance, prepare the whipped cream: boil the soy milk. Pour it over the coconut oil and whisk with an electric mixer (or blender) for 2 minutes to ensure the fat and milk are well combined. Chill in the fridge overnight.
- Prepare the passion fruit curd: in a saucepan, whisk together the sugar and cornstarch. Then add the passion fruit puree and milk. Whisk again. Finally, add the margarine. Place the saucepan on high heat and cook the mixture while whisking. When it comes to a boil, it will thicken. It's important to keep whisking the whole time! Remove the curd from the heat and chill it in the fridge.
- Prepare the ladyfingers: Using an electric mixer, start whipping the aquafaba until it forms stiff peaks. When it is completely white, add the cream of tartar and sugar, then continue whipping until you have firm peaks. Into this whipped aquafaba, gently fold in the oil and vanilla with a spatula.
- Sift the flour, potato starch, and baking powder together. Add them to the previous mixture. Gently fold everything together with a spatula.
- Using a piping bag, pipe the biscuits onto a baking sheet lined with parchment paper, forming a cartouchière. Also, pipe 2 circles slightly smaller than your cake ring or charlotte mold (here, a 20 cm cake ring, so two 16 cm diameter biscuit circles). Sprinkle with sugar and powdered sugar. Bake for 14 minutes at 180°C (350°F).
- Finish the princess cream: Using an electric mixer, whip the chilled cream until it is firm and frothy. Add the powdered sugar and gently mix. Then add the passion fruit curd and fold everything together with a spatula. The cream is ready.
- Hull the strawberries and cut them into quarters (or halves if they are small).
- Extract the juice from 2 passion fruits into a plate and soak the two biscuit circles in it.
- In your cake ring: arrange the ladyfinger biscuits around the sides. Then place a first soaked biscuit circle at the bottom. Add a thin layer of princess cream, and two-thirds of the strawberries. Add a bit more cream to cover the strawberries. Then place the second soaked biscuit circle on top. Decorate beautifully with cream. Finally, arrange the remaining strawberries for decoration. To finish, drizzle the juice from the last passion fruit all over. It's ready to serve!
NotesThe cake can be made the day before!
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Fruits
Pineapple in green tea broth
May 5, 2016|25 min
Ice creams
Almond - Caramel Ice Cream
Jul 26, 2022|18 min
Ice creams
Banana and Kiwi Sorbet
Nov 22, 2018|10 min
Muffins, brownies, cookies and cupcakes
Box of Christmas cookies with a single base
Dec 1, 2021|2h21
Pastries
Vegan Hazelnut Celebration Cake
Nov 27, 2018|1h07
Brioches and viennoiseries
Vegan Donuts Filled with Chocolate Spread
Mar 20, 2024|30 min
Basic recipes
Quick Vegan Chocolate Mousse, Blender Recipe
Feb 13, 2024|10 min
Pastries
Black Forest style Raspberry Yule Log
Nov 17, 2022|45 min
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Vegan Charlotte, strawberry and passion fruit
For: 6 serv.Difficulty: MediumPreparation: 40 minCooking: 20 min
Ingredients
Lady fingers
- -chickpea juice 180 (mL)
- -sugar 150 (g)
- -all-purpose flour 150 (g)
- -Potato starch 150 (g)
- -neutral oil 44 (mL)
- -baking powder 1 (tsp)
- -vanilla extract 2 (tsp)
- -cream of tartar 1 (tsp)
- -icing sugar 2 (tbsp)
Whipped cream
- -soy milk 250 (mL)
- -deodorized coconut oil 220 (g)
- -icing sugar 3 (tbsp)
Passion fruit curd
- -passion fruit puree 80 (mL)
- -soy milk 120 (mL)
- -plant-based margarine 60 (g)
- -cornstarch 3 (tbsp)
- -sugar 2 (tbsp)
- -passion fruits 3
- -strawberries 400 (g)
Steps
Steps
- The day before, or 5-6 hours in advance, prepare the whipped cream: boil the soy milk. Pour it over the coconut oil and whisk with an electric mixer (or blender) for 2 minutes to ensure the fat and milk are well combined. Chill in the fridge overnight.
- Prepare the passion fruit curd: in a saucepan, whisk together the sugar and cornstarch. Then add the passion fruit puree and milk. Whisk again. Finally, add the margarine. Place the saucepan on high heat and cook the mixture while whisking. When it comes to a boil, it will thicken. It's important to keep whisking the whole time! Remove the curd from the heat and chill it in the fridge.
- Prepare the ladyfingers: Using an electric mixer, start whipping the aquafaba until it forms stiff peaks. When it is completely white, add the cream of tartar and sugar, then continue whipping until you have firm peaks. Into this whipped aquafaba, gently fold in the oil and vanilla with a spatula.
- Sift the flour, potato starch, and baking powder together. Add them to the previous mixture. Gently fold everything together with a spatula.
- Using a piping bag, pipe the biscuits onto a baking sheet lined with parchment paper, forming a cartouchière. Also, pipe 2 circles slightly smaller than your cake ring or charlotte mold (here, a 20 cm cake ring, so two 16 cm diameter biscuit circles). Sprinkle with sugar and powdered sugar. Bake for 14 minutes at 180°C (350°F).
- Finish the princess cream: Using an electric mixer, whip the chilled cream until it is firm and frothy. Add the powdered sugar and gently mix. Then add the passion fruit curd and fold everything together with a spatula. The cream is ready.
- Hull the strawberries and cut them into quarters (or halves if they are small).
- Extract the juice from 2 passion fruits into a plate and soak the two biscuit circles in it.
- In your cake ring: arrange the ladyfinger biscuits around the sides. Then place a first soaked biscuit circle at the bottom. Add a thin layer of princess cream, and two-thirds of the strawberries. Add a bit more cream to cover the strawberries. Then place the second soaked biscuit circle on top. Decorate beautifully with cream. Finally, arrange the remaining strawberries for decoration. To finish, drizzle the juice from the last passion fruit all over. It's ready to serve!
NotesThe cake can be made the day before!