Hello dear Hive Friends, I wish you a nice Sunday!
The idea of this dome cake has been floating around in my head for a few weeks. However, the wait was really worth it! Firstly because anticipation is something really great and secondly because I am 100% satisfied with the result. Delicately melting pudding cream on fluffy vanilla biscuit, in between a thin layer of sour currant jam and on top a a dome of whipped cream -
and now sit down comfortably, put your feet up and just enjoy😊
Ingredients vanilla biscuit:
- 270 ml vegan vanilla milk
- 1 tbsp white vinegar
- 280 g cake flour
- 2 tsp baking powder
- ¼ tsp salt
- 180 g fine sugar
- 130 grams of oil
- 2 tsp vanilla extract
Preparation of vanilla biscuit:
- Preheat the oven to 180°C.
- Add vinegar to the milk. Stir briefly and leave to rest for 5 minutes.
- Sift all dry ingredients (cake flour, baking powder and salt).
- In a large mixing bowl, whisk together the sugar and oil until well combined.
- Stir the milk mixture and dry ingredients into the oil mixture alternately, not over-mixing, just until well combined.
- Pour the batter into a prepared 18 cm Ø tart pan that has been greased and lined with parchment paper and smooth out.
- Bake in the preheated oven for 30-35 minutes or until the inserted skewer comes out clean.
- Allow to cool completely before slicing.
- Cut off the top crust. Then cut into 3 sheets.
Ingredients pudding cream:
- 240 ml vanilla flavored plant milk
- 30 g vanilla flavored custard powder for cooking
- 50 g powdered sugar
- 170 g vegan butter, room temperature
Preparation of the pudding cream:
- Mix 3 tbsp milk with 40 g sugar and pudding powder to a smooth mass. Bring the remaining milk to a boil in a saucepan.
- Then take the pot off the stove and gradually stir in the pudding milk with a whisk until the mixture is homogeneous.
- Boil the pudding again until it thickens.
- Now put the pudding mixture in a bowl and cover with cling film (the film must lie directly on the mixture) so that no skin forms and allow to cool completely at room temperature.
- Strain the cooled pudding through a fine sieve.
- Cream the softened butter with the remaining 10 g powdered sugar and then gradually stir in the pudding. Stir until you have a nice soft fluffy cream.
tip:
Pudding and butter should be at the same temperature, otherwise the buttercream will curdle. If this happens, the cream can be slightly warmed up (e.g. over a water bath or in the microwave for a few seconds) and then whipped for 5-10 minutes. Then the ingredients combine again.
Completion of the cake:
Spread the first sheet of cake with 3 tablespoons of currant jam, place the second sheet on top and spread about 3 tablespoons of the custard cream over it. Place the third sheet on top and spread the pudding cream over the entire cake.
For the decor:
- 400 ml whipping cream
- 3 tbsp sugar (optional)
- 4 tsp cream stiffener
- some red food coloring
Preparation:
- Whip the whipped cream, sugar and cream stabilizer to form a thick cream.
- Put some cream in a small bowl and tint with red food coloring, place in a piping bag and set aside.
- Spread the remaining whipped cream over the cake like a dome and decorate with the colored whipped cream as you like.
