Hello dear veggie friends! π
And what is behind my cake today? Well, when it comes to this kind of cake, I do not really need long explanations.
I love him, the nutty, chocolatey bottom and creamy cream with fresh berries from the garden and homemade sweet and sour grape jam.
I would like to have it every day because I just can not get enough of it.
The interaction of all these components I feel as perfect, it makes me happy and satisfied.
And before I get even more excited, I have the recipe with hopefully contagious pictures for you. Enjoys it! π
Ingredients cake
- 200 g wholegrain flour
- 50 g of tigernuts, finely ground
- 50 g of coconut blossom sugar
- 2 tablespoons of cocoa powder
- 70 g dark chocolate
- 8 g baking powder
- Β½ teaspoon soda
- 16 g vanilla sugar
- Abrasion of an organic lemon
- 190 g almond milk
- 8 g lemon juice
- 90 g rapeseed oil
Cake tin 30 x 25 cm
Preparation cake
Cut the chocolate into small pieces
Mix all dry ingredients well.
Also stir the liquid ingredients and add to the dry ingredients and stir well with a wooden spoon.
Pour the dough into a cake tin lined with parchment paper and bake at 170 Β° C for 20 to 25 minutes, until no more dough sticks to a chopstick. Then remove the cake from the oven and let it cool completely in the cake pan. Then top the cake on a cake plate and remove the paper.
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Ingredients cream
- 200 ml cream vegetable
- 1 pkg. Cream stabilizer
- 16 g vanilla sugar
- 200 g lupine cream nature
- 80 g dark jam, in my case it was homemade red grape jam
- 250 g Felsenbirnen (Amelanchier) or those you like
I did not use the currants in the photo because my husband does not like sour fruits!
Preparation cream
Whip the cream with cream stabilizer and vanilla sugar until stiff and chill for 30 minutes.
Stir the lupine spread under the whipped cream. Add marmalade until the cream is marbled.
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Spread the cream with the back of a tablespoon decoratively on the cake.
Decorate cake with berries and edible flowers and serve.
I wish you a wonderful, successful new week, and enjoy life with all your senses!
Big thanks to @lenasveganliving
Hmmm! Das sieht sooo lecker aus! Eine SΓΌnde! Echt, echt! π
DankeschΓΆn, ab und zu darf man sΓΌndigen, Oder? π
Auf jeden Fall! Ich habe auch gesΓΌndigt. Das kommt in die steemit-ironchef competition ... Hmmm, das war soooo gut, bzw. es ist noch gut. Mal sehen, ob ich heute dazu komme, es zu posten.
hoffentlich schaffst du es! ironchef competition klingt auch interessant, da habe ich noch nicht teilgenommen, muss mich mal schlau machen ;)
Das macht echt Spass! Da wird jeden Freitag ein Thema oder die Zutat fΓΌr die kommende Woche bekanntgegeben. Bis Freitag vormittags kann man dan "abgeben". Ich bin da ganz gut dabei. Mit der Spinattorte bin ich auf Platz Drei gelandet. Riesig! π
Super, gratuliere Dir recht herzlichst π§‘
Vielleicht versuch ich es auch einmal π€€
Ja, mach das! Ich schau nach dir ...
Danke fΓΌr die GlΓΌckwΓΌnsche!
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S ve hermoso y delicioso.
gracias!
Oh my! The berries and the whipped topping? Wow, this looks amazing, well done!!
Thank you, oh yes, the cream with the berries is my favorite.
That's beautiful! Oh the berries right now make everything that much better. Love it. :)
yes you are right, the berries must not be missing.
i thing you should start a video tutorial also with blogging, so the people will like it more. anyhow, this looks delicious.
This looks divine as all of your dishes do!
Many thanks, glad you like it!
I can only imagine how delicious this cake must be. I am literally drooling, lol. Great recipe and beautiful presentation as always Heidi. Well done π πππΏπππ
Thank you dear Lena, I send you a napkin so you can dry your watery mouth, because the cake has already been eaten LOL π
Very funny Heidi, lol.............CONGRATULATIONS TO YOU! A WELL-EARNED AWARD!
Omg that looks insanely delicious! Love those berries on top! I'm sure it tastes so good ;)
Many thanks nina.ser, yes, the cake tasted very good.