Hello everyone!
It's already spring-like warm outside, everything is beginning to bloom and smell again and this is exactly the time for sweet delicacies.
Today I have a delicious stracciatella cake with a juicy almond biscuit and a fluffy stracciatella cream for you.
Ingredients for 4 flat baking tins, each 17 cm in diameter.
Preheat the oven to 170°C for a circulating air.
Grease baking tins with vegan butter and dust with flour.
Finely chop or grate the chocolate and set aside.
Sift all dry ingredients into a bowl and mix with a whisk.
Mix the liquid ingredients (plant milk, oil, vanilla extract and butter-vanilla flavoring) in a tall beaker.
Add this mixture to the dry ingredients and mix with a whisk to form a smooth batter.
Divide the batter evenly between the four baking pans, spread evenly and bake in the preheated oven for 12-15 minutes until golden brown (stick test)
Take the cake bases out of the oven and let them cool for 10 minutes.
Turn the cake bases out onto a wire rack and let them cool completely before using them further.
Mix the mascarpone, cream cheese, powdered sugar and lemon juice with the hand mixer until creamy.
Whip the whipped cream with the whipped cream stiffener.
Using a whisk, carefully stir the stiff cream and grated chocolate into the mascarpone cream.
Place one layer of cake on a plate and spread with the stracciatella cream (the cream should be about 1 cm thick), place another layer of cake on top and spread with cream.
Repeat this process one more time. Place the last layer on top and spread cream on the top and sides of the cake.
Decorate the cake as you like and serve.
I wish you a nice Sunday and thank you for your visit!
