SNOWFLAKES CAKE
This vegan lemon cream cake has been desired by my older granddaughter for her 8th birthday.
INGREDIENTS
for the dough
- 250 g flour
- 125 g birch sugar
- 17g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- ½ vial flavor of lemon
- 100 ml sunflower oil
- 200 ml soya milk without sugar
- 80 ml sparkling mineral water
for the lemon cream
- 200 ml cold water
- 1 sachet Agatine = 10 g ( vegetable gelatin )
- 2 tablespoon birch sugar
- 3 tablespoons soy-yoghurt without sugar
- 1 vial flavor of lemon
- 150 ml vegan whipping cream
- 1 sachet whipping cream stabilizer
for the buttercream
- 150 g vegan butter
- 250 g powdered sugar
- 3 teaspoons lukewarm water
- ½ vial flavor of lemon
decoration
- fudge
- flower paste for the snowflakes
- sugar glue
PREPARATION
- preheat the oven to 180 ° Celsius
- lay out baking paper into the springform tin
for the dough
- mix all dry ingredients together
- pour the liquid ingredients into the dry mixture little by little
- pour dough into the cake tin
- bake it for 30 minutes ( test for doneness with a toothpick )
- let it totally cool down inside the cake tin
- take the cake out of the tin
- cut the cake through by half twice to get 3 layers (horizontally)
for the cream:
- whipp the whipping cream with the whipping cream stabilizer ( yes, indeed 🙂 )
- mix the Agatine with the water and bring it to boil for 2 minutes
- add pbirch sugar, joghurt and flavor of lemon to the Agatine
- stir in the whipped cream
- put the lower cake halve on a plate
- surround it with a cake ring
- pour the ½ of the cream onto it
- put the middle cake layer onto it
- pour the second half of cream onto it
- put the 3rd layer onto it
- refrigerate the cake for at least 2 hours
- remove the cake ring
for the butter cream
- Cream powdered sugar, butter, water and flavor of lemon
- Brush the cake with half of the cream
- Refrigerate for 1 hour
- Brush the cake with the remaining cream
- Refrigerate again for 1 hour
decoration
- Roll out the fudge
- Cover the cake with it
- Roll out the flower paste and cut out snowflakes ( I made it with a special cutter)
- Stick the snowflakes onto the cake with sugar glue
- Refrigerate again for 1/2 – 1 hour
- Cut in pieces and enjoy!
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