Hello dear Hive Friends, I wish everyone a happy Valentine's Day馃槏
This time I've created a particularly delicious berry cake, using fruits from my garden that I harvested last year and frozen, so I always have access to delicious berries when I need them. For this wonderfully creamy and fruity cake I used raspberries, blackberries (I had a lot of them last year) and rock pears.
For this recipe you need the following ingredients
I am using 6-inch pan
Ingredients biscuit
- 205 g soy milk
- 1 tbsp white vinegar
- 215 g cake flour
- 1陆 tsp baking powder
- 陆 tsp baking soda
- 130 g fine granulated sugar
- 96 g butter flavored vegetable oil
- 录 tsp salt
- 1 tsp vanilla extract
Whipped cream filling
- 400 ml vegan whipped cream
- 250g sour cream vegan
- 40 g very fine powdered sugar
- 30 g maple syrup
fruit filling
- 400 g fruit of your choice, frozen or fresh (I had raspberries, blackberries and rock pears)
- 60 g sugar (more or less to taste)
- juice of half a lemon
- 60 ml of water
- 30 grams of wheat starch
Preparation of biscuit
Preheat the oven to 180掳C.
- Combine milk and vinegar in a glass and set aside
- Sift all dry ingredients and set aside
- In a large bowl, whisk together the sugar, oil, salt, and vanilla extract until combined
- Add the milk mixture alternately with the dry ingredients in 3 portions and mix until well combined, don't stir for too long
- Grease the cake tin and line with parchment paper. Pour in the batter and smooth out
- Bake in a preheated oven at 180掳C for 30-35 minutes (test with a stick)
- As soon as the cake comes out of the oven, remove it immediately from the pan and let it cool completely before slicing
- Cut the cake into 3 sheets, each sheet 1.5 cm thick
Preparation of fruit filling
- Place the berry mixture in a saucepan and bring to a boil over medium-high heat
- Add sugar and cook for another 3 minutes
- Add lemon juice to it
- Mix wheat starch with water until there are no lumps and stir into the boiling berry mixture and cook for another minute
- Empty the berry mixture into a bowl, cover with cling film and allow to cool completely
Preparation cream
- Place the whipped cream in a mixing bowl and beat until stiff
- In another bowl, mix the mascarpone, powdered sugar and maple syrup until creamy
- The mascarpone mixture into the whipped cream. Chill the cream for 1 hour
Completion
- Place a cake sheet on a cake plate
- Put the cream in a piping bag and pipe a layer of cream on the outer edge
- Spread 2-3 tablespoons of berry mixture in the middle, place the 2nd cake sheet on top and press down lightly
- Repeat previous steps again
- Spread cream all over the cake and refrigerate for at least 2 hour
- Decorate the cake as you like, there are no limits to your imagination
I wish you a lot of fun baking and have a wonderful day!