"cream cake" she said....
as our daughter should turn five the other day, she got to wish for her birthday cake…being allergic to milk, and us trying to keep her off gluten for a while, a cream cake is of course what she wished for….
the bigger the challenge the better the solution, usually…
here is the result, a juicy cake that is very quickly “whipped” together:
almond biscuit cream cake
(remember, all ingredients as much raw and eco as possible!)
for the biscuit cake:
6 egg yolks 1 dl agave syrup 1 vanilla bean 1 lemon peel 200g finely ground almonds (in your mixer) = almond flower 6 egg whites some sesame oil for the cake form
for the whipped cream:
3 tbsp. agave syrup
2 tsp. vanilla
finely grated peel of one lemon
juice of 2 lemons 500 ml soy cream 2 tsp. finely ground psyllium husk
500ml of any kind of berries
whip egg yolks and agave syrup to a white cream. scrape out the vanilla, and add it together with the lemon peel and almond flower to the egg cream, stir together until well blended. beat the egg whites until stiff and work carefully under the egg-almond dough. cover the bottom of a 26 cm springform with baking paper and oil in the sides. fill in the dough and bake at 175°C in the center of the oven for ca. 50 minutes, or until lightly brown. pour it out of the form directly, let get cold on a grid and once cold divide it lengthwise into two round layers.
as with normal cream whip the soy cream until beginning to get stiff and slowly add all ingredients, add the psyllium husk last, make sure it gets worked in fat and thoroughly and let stand for some minutes. once it is stiff you can assemble the cake: set the bottom layer on a nice plate, cover with ca 1/4th of the cream, add ½ of the berries (if wished), add the second cake layer and cover everything with the remaining cream.
decorate to your or your families liking and ENJOY every single bit!
If it does not get eaten right away it lasts for a couple of days in the fridge, and gets even juicier.... :)