Hello dear Hive Friends, I wish you a nice Sunday!
The idea of this dome cake has been floating around in my head for a few weeks. However, the wait was really worth it! Firstly because anticipation is something really great and secondly because I am 100% satisfied with the result. Delicately melting pudding cream on fluffy vanilla biscuit, in between a thin layer of sour currant jam and on top a a dome of whipped cream -
and now sit down comfortably, put your feet up and just enjoy😊
Ingredients vanilla biscuit:
270 ml vegan vanilla milk
1 tbsp white vinegar
280 g cake flour
2 tsp baking powder
¼ tsp salt
180 g fine sugar
130 grams of oil
2 tsp vanilla extract
Preparation of vanilla biscuit:
Preheat the oven to 180°C.
Add vinegar to the milk. Stir briefly and leave to rest for 5 minutes.
Sift all dry ingredients (cake flour, baking powder and salt).
In a large mixing bowl, whisk together the sugar and oil until well combined.
Stir the milk mixture and dry ingredients into the oil mixture alternately, not over-mixing, just until well combined.
Pour the batter into a prepared 18 cm Ø tart pan that has been greased and lined with parchment paper and smooth out.
Bake in the preheated oven for 30-35 minutes or until the inserted skewer comes out clean.
Allow to cool completely before slicing.
Cut off the top crust. Then cut into 3 sheets.
Ingredients pudding cream:
240 ml vanilla flavored plant milk
30 g vanilla flavored custard powder for cooking
50 g powdered sugar
170 g vegan butter, room temperature
Preparation of the pudding cream:
Mix 3 tbsp milk with 40 g sugar and pudding powder to a smooth mass. Bring the remaining milk to a boil in a saucepan.
Then take the pot off the stove and gradually stir in the pudding milk with a whisk until the mixture is homogeneous.
Boil the pudding again until it thickens.
Now put the pudding mixture in a bowl and cover with cling film (the film must lie directly on the mixture) so that no skin forms and allow to cool completely at room temperature.
Strain the cooled pudding through a fine sieve.
Cream the softened butter with the remaining 10 g powdered sugar and then gradually stir in the pudding. Stir until you have a nice soft fluffy cream.
tip:
Pudding and butter should be at the same temperature, otherwise the buttercream will curdle. If this happens, the cream can be slightly warmed up (e.g. over a water bath or in the microwave for a few seconds) and then whipped for 5-10 minutes. Then the ingredients combine again.
Completion of the cake:
Spread the first sheet of cake with 3 tablespoons of currant jam, place the second sheet on top and spread about 3 tablespoons of the custard cream over it. Place the third sheet on top and spread the pudding cream over the entire cake.
For the decor:
400 ml whipping cream
3 tbsp sugar (optional)
4 tsp cream stiffener
some red food coloring
Preparation:
Whip the whipped cream, sugar and cream stabilizer to form a thick cream.
Put some cream in a small bowl and tint with red food coloring, place in a piping bag and set aside.
Spread the remaining whipped cream over the cake like a dome and decorate with the colored whipped cream as you like.
