Hello dear Hive Friends!🌞
Today I have a sweet basket for you that would definitely go well with your coffee table.
A chocolaty biscuit base filled with a not too sweet mascarpone cream and a delicious blueberry jelly make this cake a real treat for all those with a sweet tooth.
The ingredients are for 3 flat baking tins Ø 17 cm
Preheat the oven to 170°C for a fan oven.
Grease the baking pans with coconut oil and sprinkle with breadcrumbs.
Ingredients for the chocolate biscuit:
- 130 g cake flour
- 90 g powdered sugar
- 50 g dark chocolate
- 9 grams of baking powder
- ½ tsp baking soda
- 1 pinch of salt
- 60g vegan butter
- 50 g dark chocolate
- 150 ml soy milk or other plant-based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Ingredients fruit filling:
- 150 grams of blueberries
- 75 grams of sugar
Ingredients Mascarpone Cream:
- 250 g mascarpone cream vegan
- 300 ml vegan sweet cream
- 1 tsp locust bean gum
- 50 powdered sugar, sifted
Ingredients chocolate cream cream:
- 300 g vegan sweet cream
- 200 g dark chocolate
- 1-2 tsp locust bean gum (only if the cream is too soft after whipping)!
Preparation of the fruit filling:
Put the blueberries and sugar in a saucepan and mash the berries a little. Bring the mixture to a boil and cook for about 10 minutes, or until slightly thickened.
Then empty the fruit jelly into a small bowl and leave to cool completely.
Preparation of the chocolate cream:
Heat the sweet cream and bring to a boil.
Add the chopped chocolate to the hot cream and stir until the chocolate has melted.
Empty the chocolate cream into a bowl and leave to cool completely.
After cooling, whip the chocolate cream with the hand mixer until fluffy.
Preparation chocolate - biscuit:
Put the chocolate in a saucepan with the butter and melt.
Mix the milk with the apple cider vinegar and set aside.
Sift the dry ingredients into a bowl.
Add the vanilla extract to the sour milk and stir.
Add the sour milk mixture and the soft chocolate to the dry ingredients and mix with a whisk to form a smooth batter.
Divide the batter equally between the 3 baking pans and
Bake for approx. 10-12 minutes (test with a skewer).
Take the cakes out of the oven and let them cool for about 10 minutes. Then turn out of the baking molds and let the cakes cool completely.
Preparation of the mascarpone cream:
The cream and mascarpone should be cold, so they're easier to whip up!
Mix the sugar and locust bean gum.
Mix the mascarpone with 2 tablespoons cream until smooth.
Then gradually add the rest of the cream and beat.
When the cream thickens a little, stir in the sugar mixture and continue beating until the cream is firm.
If the cream is too soft, you can add some locust bean gum, but be careful, it thickens very well!
Completion:
Spread the mascarpone cream and the fruit filling on the cake bases and assemble. Spread the cake all over with mascarpone cream, decorate with the chocolate cream and the blueberries and as you like.
I wish you a wonderful start into the week!
