05/31/2015Pastries - Desserts
Vegan Chocolate-Red Berry Cake
Servings
6
Ingredients
Cups
Base
- -speculoos 200 (g)
- -plant-based margarine 100 (g)
Ganache
- -agar-agar 5 (g)
- -dark chocolate 400 (g)
- -soy cream 550 (g)
- -vanilla soy milk 100 (mL)
Insert the following English translation of the French text (from a recipe), keeping the same tone, but adapting to English-speaking people's style. Keep the same style if the content is an abbreviation. For example, "1 pers." means 1 serv.
- -raspberries 250 (g)
- -strawberries 150 (g)
- -agar-agar 5 (g)
- -sugar 2 (tsp)
Decoration
- -flaked almonds 50 (g)
- -dark chocolate 30 (g)
- -strawberries 250 (g)
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Steps
- For the speculoos crust: Preheat the oven to 350°F. Crush the speculoos cookies into crumbs. Add the margarine and knead everything together to form a dough.
- Spread this dough at the bottom of your dessert ring (placed on the baking sheet with a sheet of parchment paper), it will make a layer of about 0.2 inches. Bake for 10 minutes.
- For the ganache: Bring the soy cream to a boil. Pour it over the chocolate and whisk to obtain a smooth mixture. Add the soy milk and agar-agar. Place in the fridge for at least one hour.
- For the insert: mash the raspberries with the sugar. In a saucepan, bring this mixture to a boil and then add the agar-agar. Set aside to cool.
- Cut the strawberries into very small cubes. Set aside as well.
- For assembling the cake: on top of the speculoos base, place a third of the ganache (still in your dessert ring). In the middle, spread the crushed raspberries and the diced strawberries. Cover with the remaining ganache and smooth the top with a spatula or a spoon heated with hot water.
- Reserve one night (or three hours if you're in a hurry) in the freezer.
- The next day, it's time for decoration: take the cake out of the freezer. Heat the outside of the ring with a blowtorch to be able to remove the ring.
- Toast the almonds in the oven for 6 minutes at 170°C (340°F). Melt the chocolate in the microwave. Using a pastry brush, spread a bit of chocolate on the edge of the cake to attach the almonds.
- Slice the strawberries and arrange them on top.
- Allow your cake to thaw at room temperature for at least 3 hours, or in the fridge for at least 6 hours, and then enjoy!
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Vegan Chocolate-Red Berry Cake
For: 6-8 serv.Difficulty: EasyPreparation: 1h00Cooking: 10 min
Ingredients
Base
- -speculoos 200 (g)
- -plant-based margarine 100 (g)
Ganache
- -agar-agar 5 (g)
- -dark chocolate 400 (g)
- -soy cream 550 (g)
- -vanilla soy milk 100 (mL)
Insert the following English translation of the French text (from a recipe), keeping the same tone, but adapting to English-speaking people's style. Keep the same style if the content is an abbreviation. For example, "1 pers." means 1 serv.
- -raspberries 250 (g)
- -strawberries 150 (g)
- -agar-agar 5 (g)
- -sugar 2 (tsp)
Decoration
- -flaked almonds 50 (g)
- -dark chocolate 30 (g)
- -strawberries 250 (g)
Steps
Steps
- For the speculoos crust: Preheat the oven to 350°F. Crush the speculoos cookies into crumbs. Add the margarine and knead everything together to form a dough.
- Spread this dough at the bottom of your dessert ring (placed on the baking sheet with a sheet of parchment paper), it will make a layer of about 0.2 inches. Bake for 10 minutes.
- For the ganache: Bring the soy cream to a boil. Pour it over the chocolate and whisk to obtain a smooth mixture. Add the soy milk and agar-agar. Place in the fridge for at least one hour.
- For the insert: mash the raspberries with the sugar. In a saucepan, bring this mixture to a boil and then add the agar-agar. Set aside to cool.
- Cut the strawberries into very small cubes. Set aside as well.
- For assembling the cake: on top of the speculoos base, place a third of the ganache (still in your dessert ring). In the middle, spread the crushed raspberries and the diced strawberries. Cover with the remaining ganache and smooth the top with a spatula or a spoon heated with hot water.
- Reserve one night (or three hours if you're in a hurry) in the freezer.
- The next day, it's time for decoration: take the cake out of the freezer. Heat the outside of the ring with a blowtorch to be able to remove the ring.
- Toast the almonds in the oven for 6 minutes at 170°C (340°F). Melt the chocolate in the microwave. Using a pastry brush, spread a bit of chocolate on the edge of the cake to attach the almonds.
- Slice the strawberries and arrange them on top.
- Allow your cake to thaw at room temperature for at least 3 hours, or in the fridge for at least 6 hours, and then enjoy!