Friday, March 22, 2024

VEGAN NEAPOLITAN LAYER CAKE

I believe I have spoken about this before, but one of my earliest memories is of me, just sitting on my bedroom floor, putting torn paper pieces into a tiny pink bowl, making lunch. I've always loved being in the kitchen or around it, so it really is no wonder that baking truly is my greatest love. It is a channel for my creativity and a beautiful way to express myself, and I am truly grateful for persisting in what makes me happy.
This cake is something I have thought about making for a long time, but somehow always got pushed further down the "to make" list; until now. Three striking layers of cake, and two gorgeous fudgy layers of frosting, all in the signature Neapolitan flavours; vanilla, strawberry, and chocolate.
It is as stunning as it is delicious. It does require a bit of planning and it is a touch more complicated than a regular cake, but everyone should indulge in a creative challenge now and then.
It is best kept refrigerated until serving, because that way the frosting magically transforms into an ice cream like layer. So serve it well chilled, with a cup of espresso or freshly brewed coffee, and in good company.


Ingredients
For the vanilla cake layers
60 grams plain flour
15 grams cornflour
1 teaspoon baking powder
60 grams granulated sugar
75 grams carbonated water
15 grams vegetable oil
5 grams vanilla bean paste
For the chocolate cake layers
60 grams plain flour
15 grams cornflour
10 grams unsweetened cocoa powder
1 teaspoon baking powder
75 grams light brown sugar
100 grams warm water
20 grams vegetable oil
5 grams vanilla bean paste
For the strawberry cake layers
60 grams plain flour
15 grams cornflour
1 teaspoon baking powder
60 grams granulated sugar
50 grams strawberry purée
25 grams carbonated water
15 grams vegetable oil
5 grams vanilla bean paste
1 teaspoon strawberry essence or extract, optional
For the filling and frosting
550 grams soy milk
100 grams granulated sugar
80 grams cornflour
200 grams vegan block butter, at room temperature
250 grams strawberries, fresh or defrosted
50 grams dark chocolate (75% cocoa solids), melted and cooled
15 grams unsweetened cocoa powder
2 teaspoons vanilla bean paste


Preparation
Start by making the filling and frosting. Pour the cold soy milk into a large pot or a deep saucepan, add in the sugar and the sifted cornflour, and place it over medium heat. Let it slowly heat up and come to a boil. As soon as it starts to simmer, start stirring occasionally, so it does not catch on the bottom. Once it starts to boil, switch to a whisk, and whisk vigorously for 2-3 minutes, until it thickens into a smooth and shiny custard. Remove from the heat, cover with a piece of plastic wrap or baking parchment, and let it cool down to room temperature.
While the filling cools, make the strawberry reduction. Purée 250 grams of strawberries and add them to a heavy bottomed saucepan. Place it over medium heat, and let it simmer until reduced to one-fifth of the quantity, roughly 50 grams. This is best done by weight, but estimation will work fine, as well. Make sure to stir it constantly, scraping the bottom and sides with a rubber spatula, so the fruit does not burn. Once all the liquid has evaporated, remove from the heat, transfer to a small bowl, and let it cool down completely.
Next, make the cake layers. Let the oven preheat to 180°C and line three small round cake pans (15 cm) with baking parchment, bottom and sides. Set them aside for the time being.
For the vanilla cake layers, sift together the plain flour, cornflour, and baking powder, and tip them into a medium bowl. Add in the sugar, and whisk it well. Finally, pour in the carbonated water, vegetable oil, and the vanilla, and whisk everything together until just combined. Pour it into one of the prepared pans.
For the chocolate cake, the preparation method is quite similar. Sift together the flour, cornflour, cocoa powder, and baking powder, and add them to a medium bowl. Add in the brown sugar, and whisk to combine. Pour in the warm water, oil, and the vanilla, and gently mix until just combined. Just as before, pour the batter into one of the prepared cake pans.
And finally, for the strawberry cake, sift together the flour, cornflour, and baking powder, and add them to a medium bowl. Add in the sugar, and whisk together. Next, add in the blended strawberries, carbonated water, oil, vanilla, and the strawberry essence, if using, and mix to combine. Pour into the remaining cake pan, and place all three of them into the nicely preheated oven. Bake, at 180°C, for about 10-12 minutes, or until a toothpick inserted into the very centre of each of them comes out clean. Take them out of the oven, and let them cool completely in their pans.
When the base of the filling is at room temperature, take an electric mixer on high, and blend it for a few minutes, until smooth and creamy. Place the softened vegan block butter into another bowl, and whip it on the highest setting until lighter in colour, about 4-5 minutes. Once light and fluffy, add half of the custard to the butter, and blend well. Repeat this once more, whipping on the highest setting until everything is combined and smooth.
Once the base of the filling is blended nicely with the butter, divide it into three parts, by weight. Put 300 grams of it in a medium bowl, and add in the additional vanilla bean paste. Put 200 grams of the filling in another bowl, and add in the melted chocolate and the sifted unsweetened cocoa powder. And finally, add 265 grams of the filling into a third bowl, and add in the strawberry reduction. Fill three large pastry bags with each of the fillings separately, and cut off the tips, as there is no need for a piping nozzle. There is plenty of filling for all the layers and for decorating the cake.
Take the cake layers out of the pans and, using a set of cake or pastry rings, cookie cutters, or a round template, cut each of them into three concentric circles. There should be one 15-centimetre outer ring, an inner, 10-centimetre, ring, and a small, 5-centimetre circle in the very centre. Take your time with this step, as the cakes can, and will break, if not handled gently. Once all three layers have been cut into circles, it is time to assemble.
Place the strawberry outer cake ring on a cake platter, fit a white cake inner ring inside of it, and add in the chocolate cake centre. This is the first full cake layer. Pipe a thick layer of chocolate frosting on the strawberry pink part, strawberry frosting on the white cake layer, and vanilla bean frosting on the chocolate centre.
For the next cake layer, gently lift a white cake outer ring and place it on top of the frosting. Fit a chocolate inner circle, and the strawberry centre in the middle. Using the pastry bag, pipe a thick layer of strawberry frosting on the white outer layer, vanilla bean frosting on the inner chocolate circle, and chocolate frosting on the strawberry pink centre.
And finally, very carefully place the chocolate outer layer on top, fit a strawberry pink inner circle, and the white cake layer centre. Here is the illustration of the came assembly, if you want a visual guide while you work. With this, the cake is assembled, and you can safely decorate with the remaining frosting, as you desire. The cake is firm, so it can be decorated immediately.
Once happy with your decoration, place the cake into the refrigerator for at least 8 hours, and keep it refrigerated until serving, as it is more delicious served that way. Yields 16 rich servings. © Tina Vesić 2024

Friday, March 15, 2024

VEGAN CHOCOLATE BANANA BREAD TRUFFLES

Truffles and bonbons are one of my favourite types of sweet treats. Growing up, there wasn't a single gathering or celebration that didn’t include at least one type of them, and they were always the first ones to disappear from the desserts' platter. And rightfully so; because they are tiny, cute, and loved by all.
The wonderfully fragrant combination of bananas, cinnamon, cocoa powder, and walnuts is highlighted by the gloriously crunchy rocher glaze. A true dessert heaven in a tiny form that can be further embellished by more of the toasted walnuts or a small banana chip.
One thing I always like to point out is the choice of biscuits. Recipes such as this one rely in great part on the type of biscuit used, mainly on how dry it is. If your biscuits are on the drier side and they absorb more liquid, you may want to use slightly less than what the recipe calls for.
That is valid for all recipes using ground or crushed biscuits; always use your judgment and as soon as you feel the truffle will hold its shape well, stop adding the biscuits, regardless if all the quantity is used up or not. And finally, as always, choose the biscuit you would enjoy on its own or with a cup of tea or coffee. Its flavour will always be noticeable in the truffle, so choose the ones you love.


Ingredients
For the vegan banana bread truffles
150 grams ripe bananas
100 grams vegan vanilla biscuits, ground
60 grams toasted walnuts, ground
1 teaspoon vanilla bean paste
1 tablespoon unsweetened cocoa powder
1 teaspoon dark rum
¼ teaspoon ground cinnamon, or to taste
For the dark chocolate rocher glaze
150 grams dark chocolate (or vegan cooking chocolate of your choice)
30 millilitres vegetable oil
50 grams toasted walnuts, chopped finely

Preparation
Mash the bananas with a fork until a purée forms, then add in the vanilla, cinnamon, rum, and cocoa powder. Mix, stirring with a fork or a spatula, until well combined. Add in the walnuts, and stir them through. Finally, start adding in the ground biscuits, mixing with a fork until a soft, but pliable batter forms. Depending on your biscuits, you may need a bit more or a bit less of them. It is important for the truffles to stay soft.
Place the batter in the refrigerator for up to one hour. After the batter has firmed up, take out portions and form them into truffles. Arrange them on a baking sheet lined with baking parchment, and place them back into the refrigerator while you prepare the glaze.
Melt the chocolate of your choice, either over low heat or in the microwave, add in the vegetable oil, and mix very well. Tip in the chopped walnuts, and keep mixing until you no longer see streaks of oil throughout the chocolate. Take the chilled truffles out of the refrigerator, glaze each one, and place them back on the baking sheet. Serve as soon as the glaze sets or refrigerate until serving. Yields 16 small truffles.

Friday, March 08, 2024

VEGAN CHERRY CHOCOLATE ALMOND CAKE

This cake is what I would call the perfect dessert. Brownie base, fantastically crunchy almond layer, gloriously tart cherry jelly, and a cloud of chocolate mousse on top. Simple perfection in every bite.
It does have a slightly more involved preparation process than an average cake, but it rewards with each slice. The combination of textures and flavours is one of the best I have ever made, and if you love the blend of tart and sweet, you will definitely love this cake.
It is best refrigerated until the very serving, so the mousse stays nice and firm, and I do not recommend placing it in the freezer, unlike many other of my cakes. This one is meant to be enjoyed nicely chilled, with a small cup of strong espresso, and some glacé cherries, or even homemade cherry syrup.


Ingredients
For the brownie base
60 grams plain flour
30 grams rye flour
90 grams granulated sugar
20 grams unsweetened cocoa powder
½ teaspoon baking soda
¾ teaspoon baking powder
120 millilitres tepid water
25 millilitres vegetable oil
2 teaspoons vanilla bean paste
1 teaspoon apple cider vinegar
For the pomegranate sour cherry jelly insert
100 grams sour cherries, fresh or defrosted
50 grams pomegranate arils
50 millilitres cold water
40 grams cornflour
10 grams vegan block butter, cold
For the almond crunch
100 grams dark chocolate (at least 75% cocoa solids)
30 millilitres plant-based double cream
30 grams flaked almonds
For the chocolate mousse
100 grams dark chocolate (at least 75% cocoa solids)
200 millilitres plant-based double cream
½ teaspoon vanilla bean paste

Preparation
Start by making the cherry and pomegranate jelly, as it needs to be frozen. Blend the sour cherries with the pomegranate arils, water, and sugar until puréed to your liking, add in the cornflour, and blend once again. Pour the mix into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often with a rubber spatula. Once it starts to boil, cook until thickened, about a minute or two, stirring vigorously and constantly, because it will stick.
As soon as it is done, remove it from the heat and add in the diced vegan block butter. Mix well, either by using a wire whisk or an immersion blender, and transfer it to a 12-cm round cake pan or a pastry ring, lined with baking parchment, bottom and sides. Cover the top with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 4 hours, or until frozen solid.
Next, make the dark chocolate mousse filling. Chop the chocolate finely and place it into a heavy-bottomed saucepan. Pour in the plant-based cream and the vanilla, and place the pan over medium heat. Heat it up slowly and evenly, gently stirring from time to time, until completely melted and blended. Remove it from the heat, let it cool down to room temperature, and then place it into the refrigerator for at least 4 hours, or until very cold.
To make the chocolate brownie base, let the oven preheat to 180°C and line a 15-cm cake pan with baking parchment. Next, sift both types of flour into a large bowl, add in the granulated sugar, cocoa powder, baking powder, and baking soda, and whisk very well. Pour in the hot water, oil, vanilla, and vinegar, and whisk until just combined. Transfer to the lined cake pan, and bake immediately, in a nicely preheated oven, at 180°C, for about 12-15 minutes. Watch it carefully so it does not overbake. Once done, remove it from the oven, and let it cool completely in the pan.
To assemble, place the brownie base onto the serving platter, place a cake ring around it, line it with a strip of acetate, and close it in place. Melt together the dark chocolate and the plant cream, either over low heat or in the microwave, and immediately add in the flaked almonds. You can even crush them a bit additional with your hand. Mix well, pour over the base, level it nicely, and place it into the refrigerator until set.
Take the chocolate mousse out of the refrigerator and whip it with an electric mixer on high until stiff peaks form, and it becomes creamy and lighter in colour. Remove the frozen jelly insert out of the freezer, remove it from the mould, and place it onto the chocolate almond crunch layer. Take out a few generous tablespoons of the mousse, to use as the decoration, and start adding the rest of it onto the cake by the spoonful, to make sure everything is evenly distributed, and there are no air pockets. Level the top, decorate with the reserved chocolate mousse, and place it into the refrigerator for at least 8 hours. Yields 16 servings. © Tina Vesić 2024

Friday, March 01, 2024

VEGAN APPLE PIE BAKLAVA CINNAMON ROLLS

Working on new sweet dough fillings is one of my greatest joys, and considering baklava is one of my all-time favourite desserts, it only felt appropriate to combine them into one gorgeous little cinnamon roll. Hearty, fluffy, aromatic, and sweet, they truly are perfect with coffee, tea, and milk of your choice!
Although cinnamon rolls can be a breakfast item, especially with the said coffee or tea, these are on the sweeter side, so they are definitely a dessert to me. However, they are still a fantastic sweet lunchbox or snack item, especially if you like your meals to include a little treat.
And if you want to serve them in true baklava fashion, drizzle them with some apple honey as soon as they come out of the oven, and generously sprinkle them with chopped pistachios. Serve them hot, preferably with freshly brewed strong coffee, and enjoy!


Ingredients
For the dough
350 grams strong bread flour
185 millilitres warm water
45 millilitres vegetable oil
20 grams light brown sugar
10 grams salt
7 grams instant dry yeast
½ teaspoon vanilla bean paste
For the filling
250 grams apples, peeled and cored
100 grams light brown sugar
2 teaspoons cornflour
50 grams toasted walnuts, ground
50 grams pistachios, ground
½ teaspoon vanilla bean paste
½ teaspoon orange zest
1 teaspoon ground cinnamon, or to taste
30 grams vegan block butter

Preparation
Start by making the dough. Take a large bowl, sift in the strong bread flour, add in the yeast, sugar, and salt, and blend well. Make a well in the centre, pour in the warm water, oil, and the vanilla, and mix with a wooden spoon until a very soft dough forms.
Turn the dough out onto a floured surface and knead it by hand for about 5 minutes or so, until it becomes supple and smooth. Place the kneaded dough into a large bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about an hour to an hour and a half, or until doubled.
While the dough is resting, make the filling. Slice the apples thinly, either by using a sharp knife or a mandolin, and add them to a heavy saucepan, along with the sugar. Place it over medium high heat, and cook, stirring frequently, until there is no more liquid on the bottom. Once it starts to develop the apple pie aroma, the apples are done.
Remove from the heat and let them cool down slightly. Grind together the walnuts and pistachios, add in the cornflour and cinnamon, and blend once again. Add the slightly cooled apples to the blender, along with the vanilla, orange zest, and butter, and blend until a paste forms. It should be thick, but spreadable. Set it aside for the time being.
Take the dough out of the bowl and knead it gently, and then roll it out into a long rectangle. Make sure that one of the edges is rolled out as thinly as possible, so the rolls create a nice seal. Spread the filling all over the dough, leaving only the thinned edge free. Roll it up towards that edge and pinch the seam together.
Slice the roll into nine equal pieces and arrange them in a small rectangular baking pan (18x18 cm), lined with baking parchment. Cover them with a clean cloth, and let them rest and rise for about 20-30 minutes, while the oven preheats. Bake them in a nicely preheated oven, at 200˚C, for about 12-15 minutes, or until evenly golden, and serve immediately. Yields 9 rolls.

Friday, February 23, 2024

VEGAN STRAWBERRY CHEESECAKE PANCAKES

Growing up, I associated pancakes exclusively with desserts. And by pancakes, I mean crêpes, as I started to enjoy this type of pancakes once I started making them myself. However, being more of a savoury breakfast kind of person, I make these pancakes in the same fashion I make my crêpes - ever so slightly sweet, yet neutral enough to be a good medium for a nice savoury topping.
I also like making them on the smaller side, namely because I find them cuter that way, but also because they cook more evenly and quickly that way. And also, if serving them to the little ones, smaller pancakes are held more easily by the little hands.
If you choose to make them larger, they will have to be cooked a bit longer on each side, so do keep an eye on them. But if you are like me, and you like the edges almost caramelised, that should not be a problem.
Brew your favourite coffee or a mug of tea, serve them hot, and enjoy!


Ingredients
For the pancakes
200 grams plain flour
2 teaspoons baking powder
30 grams icing sugar
small pinch of salt
200 millilitres soy milk, cold
150 millilitres carbonated water, cold
½ teaspoon vanilla bean paste
For the cheesecake topping
100 grams vegan cream cheese
30 grams icing sugar
½ teaspoon vanilla bean paste
150 millilitres plant double cream
250 grams fresh strawberries, hulled and diced finely

Preparation
Start by making the cheesecake topping. Place the vegan cream cheese into a medium bowl, add in the icing sugar and vanilla, and gently mix with a spatula or a spoon until combined.
Take a large bowl, pour in the plant double cream, and whip it until medium peaks form. Add in the cream cheese mix, and whip on high for only a few seconds, until very firm peaks form. It will almost resemble marshmallow fluff at this point.
Strain the diced strawberries well, add them to the cheesecake mix, and fold them through. Refrigerate until serving time.
Sift the flour into a large bowl, add in the baking powder, icing sugar, and salt, and mix very well. Pour in the soy milk and carbonated water, and mix briefly. Finally, add in the vanilla, and mix until combined. It is fine if there are a few lumps of batter, there is no need to overmix.
Place a large, flat, non-stick pan or a pancake griddle over medium-high heat, and let it heat up nicely. Using a small ladle or an ice cream scoop, pour the batter onto the heated skillet in one fluid motion and let it spread out on its own.
Cook the pancake about a minute on one side, or until bubbles form all over the surface. Gently turn it over and cook for about another minute or so, until the other side is nicely cooked. Repeat until all of the batter is used up.
Once all of the pancakes are cooked, let them cool down for just a minute, and serve with generous spoonfuls of the strawberry cheesecake topping. Yields 16 small pancakes or 4 servings.