LAYER CAKE WITH SOUR CHERRIES

2021-03-29 17:15:37

This month we're celebrating the first birthday of our blog. It's hard to believe that a year has passed since the first recipe appeared on the blog, and it was a gingerbread layer cake. This time we also serve a layer cake for obvious reasons.

For the birthday cake I chose simplicity and a nice combination of sour cherries and chocolate. The sponge cake is cocoa, while the cream is based on the solid part of coconut milk. I prepared two sorts of cream. To the first one I just added sour cherries, and the second one is a stracciatella cream.

On the first birthday of the blog, I hope it continues to develop itself in the right direction, and the dishes and sweets from Vega are even healthier and even more delicious.

ingredients

Sponge cakes:

540 g spelt flour type 630
4 heaped tbsp reduced-fat cocoa
2 level tsp baking soda
1/3 tsp salt
700 ml rice milk
1 tbsp apple cider vinegar
100 ml agave syrup
200 g coconut cream (15% fat)
some oil to grease the springform pans

Cream:

3 cans coconut milk refrigerated overnight (solid part)
500 g frozen sour cherries
30 g dark chocolate (70% cocoa)
a few tbsp agave syrup (or more)

Chocolate glaze:

1 bar dark chocolate (70 % cocoa)
a few tbsp coconut milk
a pinch of salt (optional)

For garnish:

desiccated coconut
coconut chips
chocolate shavings
freeze-dried sour cherries
fresh mint leaves

recipe

For the sponge stir all the dry ingredients together and sift them using a strainer. Then stir all the wet ingredients together and slowly add to the dry ones mixing until all the ingredients are combined. Divide the dough into 3 equal parts and bake each part separately in greased springform pans (23 cm diameter) at 180 degrees for 35 minutes. After baking, cool the sponge cakes on a wire rack and then cut off their slightly convex tops.

Defrost the sour cherries, cooking them in a saucepan over low heat. They can also be thawed in a bowl overnight. The remaining cherry juice you can use e.g. to prepare a dessert with vegan jelly. Chop the chocolate.

Blend the solid part of coconut milk with agave syrup until smooth. Stir the chopped chocolate into the half of the coconut cream.

Place an adjustable cake ring on a cake stand. Previously you could line the ring sides with baking paper (first grease them and then put in the baking paper, so that the paper adheres well). Put the first sponge cake on the bottom and place the sour cherries evenly and half of the coconut cream on it. Then put the second sponge cake on top and spread the stracciatella cream evenly over it. Place the third sponge cake on top and then put the layer cake into the fridge to cool it down for at least two hours.

For the chocolate glaze, dissolve the dark chocolate in a pan and add a little coconut milk. Stir carefully until you get a proper consistency. Add more coconut milk if necessary. You can also add a pinch of salt. Then remove the cake ring and pour the chocolate glaze over the layer cake. The remaining coconut milk you can use e.g. to prepare a smoothie.

Spread the sides of the layer cake also with the chocolate glaze and then decorate them with desiccated coconut. Decorate the top of the cake with chocolate shavings, coconut chips, freeze-dried sour cherries and fresh mint leaves. Cool the layer cake down in the fridge overnight.