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Sichuan pepper and rhubarb Fraisier (vegan)

I love rhubarb and it’s finally popping up here and there, and it has a lovely colour. It’s such a gorgeous ingredient and I love so much cooking with it. So I made a fraisier with a twist, adding rhubarb and Sichuan pepper. So delicious, I totally recommend trying this recipe! 🙂

For a video of the procedure

Sichuan pepper sponge 

160g brown sugar

180g all purpose flour

2g baking powder

2g baking soda

2g salt

4g Sichuan pepper, crushed

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. Add the pepper. I used tin foil to create a band in the pastry ring. Pipe in the tin for 35’ at 135C fan separately.

Rhubarb compote

100g rhubarb puree (I oven baked it at 170C and blended it)

100g strawberry puree

2 tsp agar agar 

80g sugar 

Juice of 1 lemon

Cook all the ingredients until the mixture reaches 80C, then set aside until ready to assemble.

Strawberry Sichuan diplomat cream 

125g coconut milk + 5g ground Sichuan pepper: warm up together and let sit for 20h.

1/2 tsp vanilla paste

Zest of 1 lemon

20g light brown sugar

10g cornflour

15g strawberry powder

1 g agar agar + 10g water (cold)

75g whipping cream

Heat the coconut milk with the vanilla paste and the lemon zest. Once warm, pour on the sugar+cornflour+strawberry powder 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.

Reserve 50g to blend and to use as a glaze.

To assemble: wrap some acetate around the first cake layer, then place the halved strawberries against the edge and pipe the diplomat cream between the strawberries. Add more cream and create a well, then spoon in the week the compote. Cover with more diplomat cream, then the sponge and then cover with the glaze. Enjoy!

By cakefiles

Baking blogger with a particular interest in vegan patisserie.

2 replies on “Sichuan pepper and rhubarb Fraisier (vegan)”

I like it so much! I wasn’t expecting to find it this soon either it usually is a march-April thing here but it looked really lovely and it tasted great so I couldn’t help myself 😂 looking forward to see your rhubarb posts in the future!

Liked by 1 person

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