We all love the first snowfall and look forward to it. This feeling comes from childhood, when every moment is filled with magic and anticipation of a miracle. It is easy to create such an atmosphere – you just have to dive into the process of making a birthday cake.
The true gift of the Russian forest is the cranberry, a truly precious northern berry. It is rich in sugars, organic acids, pectins and vitamins. We suggest using it in this recipe. Red berries will look contrasting on the snow-white surface of the cake, and combined with strawberries will delight you with their sour-sweet taste. The berries will successfully set off the flavor of the chocolate sponge cake and creamy mousse.
Veggie Cake: Ingredients
120 ml coconut oil;
320 ml maple syrup;
29 g agar-agar;
300 ml of 35% cream;
200 ml water;
160 g amaranth flour;
400 g ricotta curd cheese;
130 ml of coconut milk;
225 g cranberries;
150 g strawberries;
200 g powdered sugar;
1 tsp. baking powder;
1 tsp. baking soda;
1 tsp. lemon juice;
50 g of carob
50 g coconut shavings.
Vegetarian cake without eggs: recipe
To prepare the sponge cake, mix 120 ml of coconut oil with 200 ml of maple syrup and whip with a whisk. In a separate container, mix the sifted amaranth flour with the carob. Add the baking powder and baking soda, which has been previously carbonized with lemon juice. Next, combine the contents of the containers in a single mass. Add coconut milk and mix thoroughly. Line the bottom of a cake tin of 20 cm in diameter with baking paper. Pour the batter into the form and bake at 180° C for 50 minutes.
For the cranberry jelly sauce add 9 grams of agar-agar, pour 60 ml of warm drinking water and let the mixture swell. In a saucepan, pour 90 ml of water over cranberries, add 120 g of maple syrup, and bring to a boil. Reduce the heat to minimum and cook for another 5 minutes. Remove the casserole from the fire, cool a little. Add the prepared agar-agar and mix until homogeneous, then cool.
For the creamy mousse, 20 grams of agar-agar pour 50 ml of water and let it swell. Stir the cottage cheese with 100 grams of powdered sugar. We also whip the cream with 100 g of powdered sugar to a fluffy mass. Carefully mix cheese and cream. The mass should not lose its airiness. Warm agar-agar in water bath and add it to the mousse. Stir and let cool.
Cut the cake into three equal layers. Open the mould with a diameter of 20 cm, cover it with cling film. Put the first cake on the bottom. On it – half of the jelly. Take it to the freezer for 10 minutes. Then put half the mousse and cover with the second cake. The rest of the layers just like you did with the first cake. Cover with the third cake and refrigerate for about 2 hours.
Cover the cake completely with the cream mousse, smoothing with the palm of your hand or a special spatula. Next, sprinkle the cake with coconut shavings, it will give the right texture and whiteness, on which the berries will look very effective.
Decorate the prepared cake with berries as you wish. In our version, it is lined with cranberries throughout the diameter and strawberries, which perfectly decorate the center.
Cake “Berries in the snow” is ready!
Bon appetit!
