Delicious late summer cake for the summer children. The cake consists of blackcurrant cream with fresh fruit and nut layers, as well as royal icing, fruit, edible flowers, and sprinkles on top. The cake is very sweet and therefore fits childrens parties etc. best.
The cake must be made the day before serving so the cream has time to set overnight, as there is vegan gel in it from Dr. Oetker (which can be seen in the picture below). The gel is a powder that mainly consists of agar. So one would probably also be able to buy agar instead. The Vegegel works quite well as a substitute for normal gel (at least in this cake).
If you have time, it can even be an advantage to make half of the cream two days before serving (where the bottom layer, cream, fruit, and No. 2 bottom layer are put together) and then make the rest of the cream the next day (after which the rest of the cake can be put together) . This allows the bottom layer to settle before a new layer has to be put on top.
The cake consists of three nut bases, which must be very thin. Therefore, it is easiest to bake the layers one at a time in a springform pan. Instead of having to struggle with cutting thin slices of one layer.
I also tried vegan whipped cream (as can be seen on the picture below) as a garnish on the sides of the cake.
However, as can be seen from the picture below, the vegan heavy whipping cream cannot be whipped as stiff as regular cream. The whipped cream will therefore quickly collapse and look sloppy on the cake. I would therefore recommend that you do not try vegan whipped cream on the sides of the cake. It also tastes much better without!
On top of the cake there are several edible flowers, e.g. daisies, rose hips and blackberry buds, all of which are in season most of the summer and which are easy to find in the wild. In addition, the cake is also decorated with creeping woodsorrel (both flower and leaves) from my own garden, which is also in season all summer.
Vegan Blackcurrant Cake
- Springform pan (25 cm in diameter)
- 2 tbsp flaxseeds
- 6 tbsp water
- 4 tbsp sugar
- 50 g vegan butter
- 1 dl vegan milk e.g. almond milk
- 50 g nuts e.g. hazelnuts or almonds
- 4 tsp baking powder
- 150 g flour
- 300 g blackcurrant
- 50 g sugar
- ¼ lemon
- 2 sheets vegan jelly (equivalent to approximately 4 sheets of isinglas)
- 2 dl vegan heavy whipping cream
- 500 g strawberry
- 125 g raspberry
- 125 g blueberry
- 100 g coconut flakes
- 125 g powdered sugar
- 2 tbsp water
- Fruits, edible flowers, and sprinkles
The Day Prior
- Blend flax seeds and soak them in water for 5 min
- Whip sugar and flaxseed creamy in a bowl
- Chop the butter and whisk it together with the sugar water and milk
- Blend the nuts and add it to the dough along with baking powder and flour
- Add ⅓ of the dough to the greased springform pan. Make sure to distribute the dough evenly, although it can be a little difficult to get the whole springform pan covered
- Bake the bottom layer in the oven for 10 minutes at 175° C
- Allow the bottom to cool before removing it from the springform pan. Then the springform pan can be greased and the next ⅓ of the dough can be baked. The cooling can take some time and you should therefore start making the blackcurrant cream in the meantime.
- Blend the blackcurrants and strain the seeds and flesh of the berries through a strainer (use a spoon to squeeze out as much juice as possible)
- Put black currants, sugar, and lemon in a saucepan and cook until the sugar has dissolved
- Remove the saucepan from the heat
- Put the gel in the warm blackcurrant mass while stirring constantly
- Let the blackcurrant mass cool to room temperature (possibly by putting it in the fridge)
- Whip the heavy whipping cream stiff and add a few tablespoons at a time into the blackcurrant mass. Stir only until the cream is uniform to make it as fluffy as possible
Put The Cake Together
- Wash all the berries and cut the green from the strawberries and cut them into slices
- Wash the springform pan and place one bottom layer at the bottom
- Put strawberries and raspberries on the bottom
- Put half of the cream on top of the berries in the springform pan
- Place a new bottom layer on top of the cream in the springform pan
- Sprinkle blueberries and coconut flakes on top
- Pour the rest of the cream into the springform pan
- Place the last layer of bottom on top of the springform pan
- Leave the cake in the fridge overnight
On The Day og Serving
Decorate The Cake
- Remove the sides of the springform pan and remove the cake from the springform pan (the cake can be very soft and it might therefore be easier to leave the cake on the bottom of the springform pan)
- Mix powdered sugar and water and spread it on top of the cake
- Sprinkle with springles
- Decorate the cake with coconut flakes, edible flowers, and berries