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Red Berries, Vanilla and Lemon Cake with Chocolate Glaze


Red Berries, Vanilla and Lemon Cake with Chocolate Glaze

Indulge in the exquisite flavors of this Chocolate Brownie Delight, where layers of rich and fudgy chocolate brownie meet the vibrant freshness of homemade red berries jelly. Topped with a luscious and creamy vanilla lemon cream, this cake is a symphony of contrasting textures and tastes that will delight your senses. To crown it all, a glossy chocolate mirror glaze adds a touch of elegance and decadence. Every bite is a harmonious blend of sweet, tart, and chocolatey goodness that's sure to satisfy your dessert cravings and leave you craving for more.


Red Berries, Vanilla and Lemon Cake with Chocolate Glaze

CHOCOLATE BROWNIE


  • 15g Faba Protein Powder

  • 0.5g Xanthan

  • 238g Cold Water

  • 125g Coconut Sugar

  • 5g Tamari

  • 5g Lemon Juice

  • 38g Oil

  • 38g Vegan Whip Cream (e.g., Alpro Soya brand)

  • 100g Flour (or gluten-free flour)

  • 25g Cacao Powder

  • 3g Baking Powder

INSTRUCTION:

  1. Preheat your oven to 175°C

  2. In a bowl, mix the Faba Protein Powder, Xanthan, and Cold Water until well combined, then add the Coconut Sugar, Tamari, Lemon Juice, Oil, and Vegan Whip Cream.

  3. Sift in the Flour, Cacao Powder, and Baking Powder into the wet mixture and fold until smooth.

  4. Pour the batter into a greased and lined cake pan and bake according to the brownie recipe instructions. This may vary depending on your oven, but typically it takes around 20-25 minutes depends on your oven. Use a toothpick to check for doneness; it should come out clean when inserted into the centre.

  5. Cool it down and cut a 13cm diameter circle's and leave it in a fridge/freezer until ready to use.


RED BERRIES JELLY


INGREDIENTS:

  • 100g Strawberry

  • 100g Raspberry

  • 100g Water

  • 4g Pectin NH

  • 10g Raw Cane Sugar

Instructions:

  1. Combine the Strawberry, Raspberry, and Water and blend it, then strain it to remove the seeds. ( we used frozen but previously defrosted berries )

  2. In a separate bowl, mix the Pectin NH and Raw Cane Sugar.

  3. Heat it together with agave until 40 - 50°C then add pectin mix.

  4. Whisk until all powders dissolved and cook it until reached 80-90°C.

  5. Pour into a silicone moulds and place it in a fridge/ freezer until ready to set.

  6. When cold and set cut a 13cm diameter circle and leave it in a freezer until ready to use.


VANILLA LEMON CREAM


INGREDIENTS:

  • 350g Cashew Nuts (soaked)

  • 135g Maple Syrup

  • 40g Lemon Juice

  • Zest from 1 Lemon

  • 150g Water

  • Vanilla Powder

  • 125g Coconut Oil

  • 35g Cacao Butter

INSTRUCTION:

  1. Blend the soaked Cashew Nuts, Maple Syrup, Lemon Juice, Lemon Zest, Water, and Vanilla Powder until smooth.

  2. Gradually add in the melted Coconut Oil and Cacao Butter, blending until well incorporated.

OPTIONAL BUT RECOMMENDED : ESSENTIAL OIL 8 DROPS VANILLA OIL 5 DROPS WHIE CHOCOLATE OIL https://genuineessentialoils.com


CHOCOLATE MIRROR GLAZE


INGREDIENTS:

  • 202g Water

  • 60g Cacao Powder

  • 75g Coconut Sugar (or any granulated sugar)

  • 75g Agave (or replace with glucose or tapioca syrup)

  • 5g Pectin NH

  • 10g Coconut Sugar

  • 1g Calcium Lactate

  • 50g Grapeseed Oil (or any neutral oil except coconut oil)

  • 1.5g Sunflower Lecithin Liquid (or use soy lecithin)

INSTRUCTION:

  1. Start by blending together Water, Agave with 75g Sugar and Cacao Powder.

  2. Combine together rest of the powders.

  3. Heat it to 40 - 50°C, then add powders and whisk it ( blend if needed to remove lumps if any )

  4. Whisk until all powders dissolved and cook it until reached 80-90°C.

  5. Let the glaze cool slightly before pouring it gently over the frozen Cake. Allow it to set in the refrigerator for a few hours or overnight.


ASSEMBLY THE CAKE

INSTRUCTION:

  1. Start by pouring half of the Vanilla and Lemon Cream over the mould.

  2. Place Chocolate Brownie on the top and press lightly.

  3. Add more cream to cover the cake.

  4. Add frozen jelly and another cake, then press lightly in.

  5. Feel it up with the rest of the cream.

  6. Place the last cake piece and free it for 12h before applying mirror glaze.

I love working with different textures and flavours when I make cakes. For this one have been testing #fabapowder which is aquafaba - water from cooked chickpeas but in powder form. I use that for the chocolate kind of brownie cake to replace an eggs. If you cant find powder you can probably still use the water from chickpeas. Brand I used https://www.pulsin.co.uk/


For the Red Berries coolie/jelly I used Pectin NH just because its great when you are trying to freeze it, it does not change a texture of it. Personally I prefer that in those kind of recipes then agar agar. Pectin NH was created to help with glazing, with added salts to help glazing process. It often used to make fruit coolies. Worked at around 3.5ph but can also be activated in calcium environment that's why for chocolate glaze is added calcium lactate. Vanilla Lemon cream I made from cashew nuts as I always loved good raw cheesecake and it taste great with this cake.



For the mirror glaze I used the recipe from a book of a great pastry chef Richard Hawke, I just changed a sugar types. Decorated with some chocolate and berries! Have to say it takes a lot if patients and practise to make chocolate decorations.


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