Hello dear veggie friends! 🍓
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! 💗
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
- ½ 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 ° 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.
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.
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 