Happy Tuesday from me and this vegan kiwier cake 🙂
I received a ton of kiwis from Oddbox so I thought: why not make a Fraisier with kiwis – a ‘Kiwier’? Well, it worked so well. I also used passion fruits and some peaches because they all go so well together and it was such a joy to eat.
This vegan cake has:
- Two soft citrus sponge biscuits
- A creme diplomat layer made with creme pat+heavy cream
- A kiwi and passion fruit compote in the centre (swipe to see!)
- A kiwi shiny glaze on top
- Fresh fruit
I used as a model the Fraisier from Petra Stahlovà’s Modern Vegan Desserts, and I have tweaked a bit the sponge, syrup, compote recipe to make this work. I really loved the result!
Ingredients and procedure!
Sponge biscuit (x2) – I baked them separately to have two neat layers
160g brown sugar
180g all purpose flour
2g baking powder
2g baking soda
Zest of 3 lemons
120g almond milk
1 flax egg (2.5g flax seeds + 40g lemon juice)
80g rapeseed oil
Sift the flour and the baking powder and soda together in a bowl, then add the brown sugar and the salt. Add the zest of lemon and the flax egg, whisk well. Finally add the milk and the oil, combine with a balloon whisk and then use a spatula to check that you have scraped everything from the bottom of the bowl. Pour in the tin and bake for 20″ at 135C fan.
Lemon simple syrup to soak the sponge
50g light brown sugar
Peel of 1 lemon
Combine everything and let cook until the syrup thickens. Do not bring to a boil. Once the sponges are done, brush this simple syrup the sponges.
250g coconut milk – or almond milk if you don’t like coconut
1 tsp vanilla paste
Zest of 1 lemon
40g light brown sugar
1.5g agar agar + 10g water (cold)
150g whipping cream (I used emlea plant)
Heat the coconut milk with the vanilla paste and the lemon zest. Once warm, pour on the sugar+cornflour in a bowl and combine well with a balloon whisk. Put back on the heat and stir in the agar agar. Whisk until the mixture thickens and refrigerate until ready to use.
When ready to assemble, whip the whipping cream and fold in 3 batches in the coconut creme pat.
Kiwi and passion fruit compote
15g caster sugar
100g kiwi puree
50g chopped kiwis (since to decorate the sides I used more or less same size slices, the smaller parts of the kiwis have been chopped and used for this compote)
100g passion fruit
Cook all the ingredients until the mixture reaches 80C, then set aside until ready to assemble.
100g kiwi puree
11g light brown sugar (+5 more)
1g agar agar+5g water
Put the kiwi puree, water and 10g of sugar in a heavy bottom saucepan. Once the mixture reaches 40C, stir in the agar agar and the rest of the sugar, and bring to a boil. Let set for a few hours, covered with cling film to prevent a skin from forming.
To assemble: I used a high cake tin and some acetate. Cut the acetate so that it covers completely the inside of the tin. Place the first sponge disc and use your kiwi slices (thick 1mm) to decorate the sides. Pipe the diplomat cream between the kiwis and on the sponge, then using a spoon create a depression in the middle and put the compote there. Cover with more creme diplomat, another sponge disc and let set overnight.
When the cake is set, heat the glaze to 35C and spread well on the top of the top sponge. Decorate with fresh fruit as you prefer.