Easy Vegan Baking by Daniela Lais & Daniela Lais

Author:Daniela Lais & Daniela Lais
Language: eng
Format: epub
ISBN: 9781465484468
Publisher: DK Publishing

Neapolitan Wafer Cake

FRANKFURT CROWN CAKE

For one 101⁄2in (26cm) diameter ring mold

Time: 25 mins prep + 70 mins baking + at least 2 hrs chilling

For the cake:

41⁄4 cups all-purpose flour, plus extra for dusting

11⁄2 cups fine cane sugar

2 tsp baking powder

grated zest of 1-2 organic lemons

1 tsp salt

11⁄4 cups canola oil

2 cups + 1 tbsp carbonated mineral water

vegan margarine, for greasing the mold

For the buttercream:

2 cups vegan hazelnut drink

1⁄2 cup instant custard powder

1⁄3 cup fine cane sugar

18 tbsp soft vegan margarine

3⁄4 cup soy cream, suitable for whipping

For the praline:

3 tsp vegan margarine

1⁄4 cup fine cane sugar

41⁄2oz (125g) chopped almonds

Also:

3 tbsp cherry jam

12 glacé cherries

1 Preheat the oven to 350°F (180°C). To make the cake, combine the flour, sugar, baking powder, lemon zest, and salt. Use a large spoon to quickly stir in the canola oil, then add the mineral water until you have a uniform mixture. Grease a ring mold with margarine and dust with flour. Transfer the cake mix into the pan and bake in the center of the oven for 70 minutes, until a skewer inserted in the cake comes out clean.

2 Meanwhile, for the buttercream, measure out about 2⁄3 cup of the hazelnut drink and stir in the custard powder and sugar until smooth. Bring the rest of the drink to a boil in a pan over medium heat. Remove from the stove top, stir in the custard powder mixture, then bring everything back to a boil before leaving to cool, stirring occasionally. Cream the margarine until light and fluffy, then fold it into the custard spoon by spoon. Whip the cream and fold this into the mixture.

3For the praline, melt the margarine in a pan, add the sugar and let this dissolve, then cook until it turns brown. Stir in the almonds. Spread the mixture out over parchment paper and leave to cool, then crumble it up to create your praline. Press the cherry jam through a sieve and stir until smooth.

4 Turn the cake out from the pan and slice it to create 3 layers. Spread the bottom section with cherry jam and cover this with some of the “buttercream.” Place the middle section on top and, likewise, spread with jam and buttercream. Add the final layer and cover the cake completely with the remaining buttercream, setting some aside for the final decoration.

5 Sprinkle praline all over the ring cake, pressing some of the praline carefully into the sides. Transfer the remaining buttercream into a piping bag with a star nozzle attached, and use this to pipe 12 stars on top. Decorate each star with a cherry, then chill for at least 2 hours.

TIP:

While the custard is cooling, keep stirring it to prevent a skin from forming. If a skin does develop, use a blender briefly to process it until smooth again.

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