I prepared this delicious raspberry cream cake for Mother’s Day this year. It is a perfect idea to express love in a sweet way. This cake is womanly, subtle, light, tender and melts in the mouth. My mum was delighted!
This time I decided to bake an aquafaba sponge cake, but you need a lot of patience, it really pays off, because the sponge cake is very light and fluffy. To prepare the cream, I once again used millet, because it is my favorite and a very nutritious semi-finished product for preparing all kinds of sweets, especially cake creams.
• 150 g spelt flour type 450
• 1 vanilla pudding (40 g) – ingredients: corn starch, ground vanilla, vanilla extract
• 60 g xylitol powder
• 1 teaspoon soda
• 1 teaspoon baking powder
• a pinch of salt
• 1/2 teaspoon ground vanilla
• aquafaba from 2 jars of chickpeas
• 1 tablespoon apple cider vinegar
• 2 tablespoons deodorized sunflower oil (or other oil)
• 140 g millet
• 2 cans of coconut milk with good composition, cooled in the fridge overnight
• 100 ml agave syrup
• 70 g desiccated coconut (optional)
• 1/2 teaspoon ground vanilla (optional)
• 150 g raspberries
• 200 g raspberries
• 125 ml water
• 50 ml agave syrup
• 1 teaspoon agar powder
For garnish: raspberries, strawberries, blueberries, desiccated coconut, flowers
Pour spelt flour, pudding powder, salt, soda, baking powder and ground vanilla into a bowl and stir everything precisely. Sift xylitol powder through a strainer to get rid of lumps and pour the aquafaba into a bowl. Then beat the aquafaba using a mixer until it is possible to turn the bowl upside down to check that the foam doesn’t flow out. The aquafaba foam should be very stiff. Add one tablespoon of vinegar and continue mixing. Then – mixing all the time – pour slowly, carefully and in batches (1-2 tablespoons at a time) the xylitol powder into the foam and after a few minutes also the sunflower oil. After adding these ingredients, the foam should be still stiff and doesn’t flow out when you turn the bowl upside down.
Set the oven to 180 degrees and 35 minutes of baking.
Slowly add the dry ingredients to the aquafaba foam – one tablespoon at a time – and gently stir using a wooden spoon. At the end, the batter should still be fluffy, although it will have sunk a bit.
Pour the batter into a greased springform pan (19 cm in diameter) and bake for 35 minutes. Then, let it cool completely.
Rinse the millet with boiling water to get rid of bitterness and then cook it in the liquid part of coconut milk (about 375 ml from two cans) with a pinch of salt. After the millet is cooked, cool it down for a while and add a solid part of coconut milk, previously blended desiccated coconut (optional), agave syrup and ground vanilla (optional). Blend it thoroughly so that the millet is not noticeable in the cream. Blend half of the cream with raspberries. Leave a little raspberry cream (about 1/3) to spread the sides of the cake with.
Prepare the sponges: if the upper part is convex, carefully cut it away. Then cut the sponge cake into three parts. Put the millet-coconut cream on the first sponge, then place the second sponge on top, then the raspberry cream and the third sponge. Put a cake ring on the cake. Previously you can line the ring sides with baking paper and grease, so that the paper adheres well.
Blend raspberries with water, agave syrup and agar powder – use the agar powder according to the instructions on the packaging – I first had to boil the jelly, then to reduce the heat and cook for about two minutes. Then pour the well-cooled, slightly setting jelly on the top of the cake. Cool down the cake in the fridge overnight.
Remove the cake ring and spread the sides of the cake with the raspberry cream left for this purpose. Then sprinkle the sides generously with desiccated coconut. Decorate the top of the cake with fruits, desiccated coconut and flowers.