Berry Much Cake
Ingredients
- dough / dry:⠀
- 190g spelt flour⠀
- 35g cocoa powder⠀
- 1 tsp baking powder⠀
- 1/4 tsp salt⠀
- 100g sugar⠀
- dough / liquid:⠀
- 300ml soy milk⠀
- 60ml canola oil⠀
- 1 tsp vinegar⠀
- marzipan layer: (optional)⠀
- 100g marzipan⠀
- raspberry filling:⠀
- 150g frozen raspberries⠀
- 150g vegan cream cheese (@simplyvgenuss )⠀
- 200g skyr (@alpro )⠀
- 60g sugar⠀
- 1 tsp agar agar⠀
- topping:⠀
- 100ml soy whipping cream⠀
- 1 packet vanilla sugar⠀
- 1 tsp of arrowroot starch⠀
- fresh berries⠀
Preparation
Preheat oven to 170°c / 335f
Line a baking form with parchment paper
Add all dry dough ingredients in a large bowl and whisk them together
Mix the milk and oil and add to the dry ingredients, mix until fully incorporated
Then add the vinegar and shortly blend in
Fill the dough in the form and bake for about 40-45 minutes
Let the cake cool down completely
If the cake is uneven at the top cut off the higher parts
Then cut the cake in half so you have 2 layers
For the filling heat the frozen raspberries with the sugar in a pot
Blend using a hand mixer
Then add agar agar mixed with 2 tbsp cold water
Cook for about 1 minute then turn off heat
Add cream cheese and skyr (high protein soy yogurt) and mix
Place a cake ring around the bottom layer of the cake
Opt
Roll out the marzipan on a clean surface, use some ground almonds or oat flour so it doesn't stick to the counter/rolling pin
Use the cake ring to cut out the right size
Then place the marzipan layer on the first cake layer
Make sure the cake ring is tightened so the filling can't run off
Then fill in the raspberry cream
Add some fresh raspberries as well then cover with the second layer of cake
Let it cool down in the fridge (about 1 hr)
Meanwhile prepare the soy whipping cream
Add arrowroot starch as needed so it get's more stiff - i needed about 1 tsp
Cover the cake with the whipping cream and decorate with fresh berries