WEDDING CAKE
I made this vegan cake for my friends Christine und Stefan on the occasion of their wedding -intended as an alternativ cake for the vegan guests. But also the non-vegan guests were excited
INGREDIENTS
for the dough
- 250 g spelt flour (wholemeal)
- 125 g brown sugar
- 17 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- 16 g vanilla sugar
- dash salt
- 110 ml sunflower oil
- 200 ml soy milk without sugar
- 100 ml sparkling mineral water
for spreading the lower baked pastry case
- 125 g raspberries
- 3 teaspoons Chia seeds
- 1 teaspoon sugar
- 1 tablespoon hot water
for the filling
- 250 g raspberries
- 200 ml water
- 1 1/2 sachets Agatine = 15 g ( vegetable gelatin )
- 150 ml vegan whipping cream
- 1 sachet whipping cream stabilizer
- 150 ml soy yoghurt without sugar
for the butter cream
- 150 g SOFT vegan butter
- 250 g sugar powder
- 3 teaspoons lukewarm water
for decoration
- white fudge
- white flower&modelling pastete
- Icing Color ( peach)
PREPARATION
- Preheat the oven to 180° C
dough:
- Mix the dry ingredients in a bowl
- Mix in all the liquid ingredients little by little
- Pour the dough in the spring form and bake it for 20-25 minutes (test for doneness with a toothpick )
- Let it cool down entirely
- take it out of the form and cut the cake through by half ( horizontally )
- put the lower cake halve on a plate and surround it with a cake ring
spreading the lower baked pastry case
- Put the raspberries and the sugar in a bowl
- Souse it with the hot water
- Crumple the raspberries
- Add the Chia seeds and stir it
- Let it rest for 10-15 minutes till you get a brushable mass
- Spread it on the lower cake half
for the filling
- Puree the raspberries
- Whip the whipping cream with the whipping cream stabilizer ( yes, indeed 🙂 )
- Mix the Agatine with the water and bring it to boil. Let it simmer for 2 minutes.
- Stir in yoghurt and raspberries
- let it cool down for 1 minutes
- fold in the whipped whipping cream
- pour the cream onto the lower bottom
- put the upper cake halve onto it
- Refrigerate for at least 2 hours.
- remove the cake ring
For the butter cream
- Mix the ingredients till you get a creamy mass
- Brush the cake with it
- Refrigerate for 30 minutes
- Brush the cake again
- Refrigerate for another 30 minutes
- If necessary: brush and refrigerate again (the surface should be flat)
for the decoration
- Cover the cake with white fudge
- Refrigerate for at least 1 hours
for the blossoms
- Dye the white flower&modelling pastete with peach-colored Icing Color
- Form blossoms as you like or use a candy flower cutter
- Decorate the cake with them
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