For: 6 serv.Difficulty: MediumPreparation: 40 minCooking: 20 min
I made this cake for the birthday of my colleague and friend Clem. We share a common passion for passion fruit, so she loved it 😍. Here, nothing new in the techniques used: my classic ladyfingers and my princess cream made with passion fruit curd!
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!
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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!