PUNCH CAKE 2.0
I made this improved variation of the vegan punch cake for my brother on his birthday some days ago 🙂
INGREDIENTS
for the dough
- 300 g spelt flour (wholemeal)
- 180 g brown sugar
- 25 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- 300 ml sparkling mineral water
- 150 ml sunflower oil
for the filling
- 200 g spelt flour (wholemeal)
- 100 g brown sugar
- 17 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- 200 ml sparkling mineral water
- 100 ml sunflower oil
- 300 g couverture
- 75 ml rum
- 100 ml orange juice
also
- apricot jam
- 4 cups of punch icing
PREPARATION
- preheat the oven to 180 ° Celsius
for the dough
- mix all dry ingredients together
- pour the liquid ingredients into the dry mixture little by little
- fill the dough in a spring form
- bake it for 30-35 minutes ( test for doneness with a toothpick )
- let the cake cool down inside the form
for the filling
- mix all dry ingredients together ( except couverture, rum and juice )
- pour the liquid ingredients into the dry mixture little by little
- fill the dough in a spring form
- bake it for 30-35 minutes ( test for doneness with a toothpick )
- let the cake cool down inside the form
- make crumbs out of the filling dough
- melt the couverture in a water bath
- mix it with the crumbs
- stir rum and juice into it
proceed further
- cut the cake through by half ( horizontally )
- boil some jam and put it on the lower half
- apply the couverture mixture on it
- put the upper cake halve onto it
- let it cool over night
and again boil up jam - spread the cake with it, also around the side ( thus the icing keeps better sticking on the cake)
- let it cool down for 2 hours
- melt the icing in a water bath
- pour it over the cake
- let it cool down for 1-2 hours
- Cut the cake in pieces
- Enjoy!
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