Vegan Strawberry Mousse Cake

I made this cake for my daughter's first birthday. I only substituted the strawberries for mango and it turned out amazing. 


VEGAN STRAWBERRY MOUSSE CAKE

You’ll need some kind of a bottom-less mold. I have two squares measuring 10 x 10 x 4.5 cm (4 x 4 x 1.8 inches). I cut my cakes in half to get four rectangles. If you don't have squares, you could use a circle mold or even make the cakes in wine glasses.

INGREDIENTS

  • 650 grams (16 ounces) strawberries, divided
  • 4 tablespoons sugar, plus more to taste
  • Pinch of salt
  • 5 grams (0.18 oz) agar agar, divided (see conversions above)
  • 60 grams (2 oz) pitted dates (Should be soft. If not, soak them in warm water)
  • 60 grams (2 oz) graham biscuits (Read ingredients to be sure they’re milk and egg free)
  • 2 tablespoons coconut cream (place a can of coconut milk in the fridge overnight and then scoop out the hardened cream on top)
  • 3 tablespoons aquafaba (the liquid from a can of garbanzos)
  • Water

INSTRUCTIONS

  1. For the mousse: Take 250 grams of strawberries and roughly chop them using a food processor or a knife. Put them in a bowl with 2 tablespoons of sugar and a pinch of salt. Measure out 3 grams of agar agar, put it in a separate bowl and cover with 1/3 cup of hot water.
  2. For the jelly: Take the remaining 400 grams of strawberries and roughly chop them. Place them in a third bowl with 2 tablespoons of sugar and a pinch of salt. Measure out 2 grams agar agar and put it in a separate bowl with 1/4 cup hot water.
  3. Leave all four bowls for 30 minutes, stirring the strawberries occasionally.
  4. Get full instructions & recipes @ cilantroandcitronella.com

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