For an eco-friendly and delicious birthday, we're sharing Marie Sweet and Sour's magical recipe, a vegan pastry chef you absolutely must follow! Marie has concocted this incredible, simple-to-make cake especially for the Paké community. So, get your aprons on!
1. Whipped cream
Ingredients :
- 250g vanilla soy milk
- 20g of sugar
- 250g deodorized coconut oil
Preparation :
- Melt the coconut oil.
- Place the soy milk (at room temperature), sugar and coconut oil in a blender.
- Mix at full power for at least 1 minute 30 seconds to achieve a good emulsion.
- Place in a container, cover with cling film and keep in the fridge overnight.
- The next day, whip the cold emulsion until you get a nice whipped cream texture. Be careful not to over-whisk, or the cream will become grainy!
2. Sponge cake
Ingredients :
- 180g of soy milk
- 1 tsp apple cider vinegar
- 100g of sugar
- 240g apple or pear compote
- 310g of flour
- 15g baking powder
- 100g of neutral vegetable oil (sunflower, rapeseed, etc.)
- 1 pinch of salt
Preparation :
- Mix the soy milk and cider vinegar.
- Add the sugar, then the compote, and finally the sifted flour and baking powder.
- Add the oil and mix without overworking the dough.
- Add the salt, then divide the dough into 3 equal parts.
- Pour into 3 previously oiled 18 cm diameter circles.
- Bake at 180°C for 40 to 45 minutes. Check cooking by inserting a knife blade: it should come out dry.
- Once cooled, cut the tops of the cakes to obtain flat discs.
3. Assembling the cake
- Place the first disc of sponge cake on a plate or cake stand.
- Fill with cream using a piping bag. Pipe the cream into a log around the edges, add jam to the center (and fruit if desired), then cover with cream.
- Add the second sponge disc without pressing too hard, the weight will do the work.
- Repeat with the third disc, then place the cake in the refrigerator to ensure stability.
- Cover the cake completely with cream and decorate with fruit as desired.
Bon appétit, and happy birthday!
Photo by Marie Sweet and Sour
