#gluten-free #vegancake #vegandessert Today there will be a lot of text and photos🤦♀️😄But I think cake lovers will understand me😉🥰 The recipe worked out for a long time. Initially, I thought of several options. As a result, the taste preferences of all family members were taken into account, the cake was eaten to the last crumb))) We love cakes that are not too sweet and not greasy. And some people do not like coconut products, so in my recipe I used only refined coconut oil without taste and smell, very little🤏🏻. The cake is vegan, lactose, egg and gluten free, moderately sweet and light, despite the rather large amount of whole nuts and cooked ingredients. based on them - moist juicy airy chocolate biscuit, delicate silk caramel-peanut cream cheese, caramel cream with roasted peanuts and chocolate ganache. Let's go!
Ingredients: Chocolate Biscuit: Garnec gluten free flour, cocoa, demerara cane sugar, cashew milk, grape seed oil or any vegetable oil with neutral flavor and odorless, ripe banana (~1/2 medium sized banana), lemon juice, baking soda, baking powder, Caramel Peanut Cream Cheese:, cashew ricotta, peanut butter without sugar, refined coconut oil, cashew caramel, cashew cream, with a slide of agar-agar, cream caramel:, cashew caramel, cashew milk, with a slide of agar-agar, peanuts (not salty!), Chocolate ganache: dark chocolate (can be homemade), cashew cream, powdered cane sugar or Jerusalem artichoke syrup (optional if you want to ganache was sweeter)
Cooking method:
All ingredients must be prepared in advance. Let's start making the cake by baking a chocolate biscuit. Combine cashew milk, butter and lemon juice, mix and leave for 10 minutes.
Use an immersion blender to puree the banana.
Add the cane sugar to the banana puree, mix and beat with a whisk attachment. The mass should increase in volume and brighten.
Pour the milk-butter mixture into the mashed banana puree with sugar and mix well with a whisk.
Combine flour with cocoa powder, baking soda and baking powder, mix, sift through a fine sieve into the banana-milk mixture and quickly mix gently.
Transfer the dough to a parchment-lined springform pan. Bake in a preheated oven at 175 degrees for 20-25 minutes (depend on your oven). Check the readiness of the biscuit with a wooden skewer. Remove the biscuit from the oven, let it cool completely, and only then can it be removed from the mold.
Here is such a fluffy and porous biscuit turns out)). Wrap it in cling film and refrigerate for 10-12 hours.
Prepare a dish or cake stand on which you will collect the cake. Lay the substrate on it, then the biscuit. Wrap it in acetate film and close it in a split ring.
Now you're ready to make the Caramel Peanut Cream Cheese. Combine cashew ricotta, peanut butter, cashew caramel and blend with an immersion blender until smooth and homogeneous. Pour in the melted coconut oil and beat well again with a blender.
Combine and mix well the cashew cream with agar-agar, over low heat constantly, stirring with a silicone spatula, bring to a boil. Without ceasing to stir, let the mass simmer for another 2-3 minutes, then pour it into the caramel cream cheese, blend very quickly with an immersion blender and immediately pour the cream onto the prepared biscuit. Work quickly, because agar-agar begins to stabilize already at 40 degrees.
Put the workpiece in the refrigerator for 40 minutes to completely stabilize the caramel-cheese layer.
In the meantime, prepare caramel cream. Roast the peanuts in a dry frying pan until golden brown. Warm the caramel in a water bath, if it was in the refrigerator, combine with roasted peanuts and mix. Then heat the caramel over very low heat. Don't boil! just wait until it becomes more fluid.
In parallel, in a heavy-bottomed saucepan, combine cashew milk with agar-agar, bring to a boil over low heat and pour into hot caramel. Whisking constantly, let the mixture simmer over low heat for another 2-3 minutes.
Remove from heat, cool to ~50 degrees and pour the caramel cream onto the hardened cream cheese. Put in the refrigerator to stabilize the top layer for 30-40 minutes.
It remains to prepare the finishing cream - chocolate ganache! Break the chocolate into small pieces. Combine cashew cream with powdered cane sugar or Jerusalem artichoke syrup, bring to a boil (but do not boil!).
Pour the hot cream over the chocolate, stir with a silicone spatula and blitz with an immersion blender until smooth and homogeneous.
Pour the ganache over the stabilized creme caramel layer and spread evenly. Place in refrigerator for 6-8 hours.
The cake is ready! Carefully remove the metal ring and acetate film. Decorate as you wish. Here is such a handsome turned out🥰
Brew delicious coffee! Enjoy!!!💗💗💗