Hungarian Birthday Sponge Cake with Chocolate Cream
Ingredients
Cake;
1/2 cup Aquafaba (liquid from a can of chickpeas)
1/4 cup plain GF flour
1/4 cup SR GF flour
1/2 cup sugar
1/2 cup Aquafaba (liquid from a can of chickpeas)
1/4 cup plain GF flour
1/4 cup SR GF flour
1/2 cup sugar
4 vegan eggs (egg replacer or flax eggs)
Cream;
1-2 cans coconut cream (refrigerated so the the cream gets solidified at the top)
6 Tbls vegan sugar
2 Tbls cocoa
Method
Cream;
1-2 cans coconut cream (refrigerated so the the cream gets solidified at the top)
6 Tbls vegan sugar
2 Tbls cocoa
Method
Preheat oven to 180C/350F and grease cake tin 8" tin
Mix aquafaba and pinch of sugar of low, then high until peaks rise, with aquafaba it can take a while so don't get discouraged. It usually takes me 10-15mins, I try and put it on a locked machine so I don't have to hold it.
In a separate bowl beat the sugar and egg replacers until mixes.
Add 2 Tbls hot water and then the flours and mix well.
Fold the whipped aquafaba in gentely.
Pour into cake tin and bake for 25 minutes.
Let cake cool.
To make cream;
Scrape just the coconut cream from the top of the can, leaving the liquid in the bottom.
Whip the cream with a pinch of sugar until whipped and then mix in remaining sugar and cocoa by hand.
Once cool, slice cake in half with a bread knife.
Spoon chocolate cream on bottom half and spread with spatula or cake knife.
Replace top of cake and spinkle with powdered sugar.
Once cool, slice cake in half with a bread knife.
Spoon chocolate cream on bottom half and spread with spatula or cake knife.
Replace top of cake and spinkle with powdered sugar.
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