Lenten cake
Description
Perfect with tea and coffee. Below I will explain in more detail, Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients for making the sponge cake.
- 2
Step 2
Grind the flax seeds in a coffee grinder. Add hot water, stir, and leave to swell for 5 minutes.
- 3
Step 3
Grind the sugar in a coffee grinder as well until it becomes powdered. Then dissolve it in warm water.
- 4
Step 4
Add melted coconut oil to the bowl with sugar. Stir until smooth.
- 5
Step 5
In a deep bowl, combine the flour and baking powder.
- 6
Step 6
Add flaxseed and sugar with coconut oil. Stir. You can blend until smooth.
- 7
Step 7
Place the resulting dough into a pastry ring. Bake the cake layer for 25–28 minutes in an oven preheated to 175 degrees.
- 8
Step 8
Let the finished cake layer cool completely, then carefully remove it from the ring.
- 9
Step 9
Prepare all the ingredients for making the soufflé and ganache. Place the sponge cake back into the pastry ring and set it on a serving plate.
- 10
Step 10
Start whipping the aquafaba with a mixer at high speed. When it has whipped into a white fluffy foam, add cream of tartar and xanthan gum. Whip until thick and fluffy. At the end, add vanillin and lemon juice.
- 11
Step 11
At the same time, in a heavy-bottomed saucepan, combine the sugar syrup, plant-based milk, and agar-agar. Bring the mixture to a boil over medium heat and simmer for 1–2 minutes, stirring constantly.
- 12
Step 12
Then very slowly, in a thin stream, pour the boiling mixture into the bowl with the whipped aquafaba. At the same time, continue whipping the mixture at high speed. The mixture should become denser and smoother.
- 13
Step 13
Very quickly transfer it to the prepared mold and level it out. Let it cool at room temperature, then refrigerate for 2 hours so the soufflé stabilizes.
- 14
Step 14
To make the ganache, melt the coarsely chopped dark chocolate in a water bath. Add the plant-based milk at room temperature and mix everything well until smooth.
- 15
Step 15
Pour the liquid ganache into the mold and smooth it out. Refrigerate for 20 minutes so the top layer sets.
- 16
Step 16
Carefully remove the cake from the pastry ring. The Lenten "Bird's Milk" cake is ready, enjoy your meal!