Esta es una exhibición prevé de cómo se va ver la receta de 'Birthday Lemon Cake with Chocolate Ganache' imprimido.

Receta Birthday Lemon Cake with Chocolate Ganache
by Ksenia

Birthday Lemon Cake with Chocolate Ganache

Vegan baking can be a little bit tricky. Sometimes the batter won’t rise, and the result will be more fragile and delicate than with eggs and dairy. This cake really had a very delicate, spongy texture but it rose perfectly. I suppose it was because of the soy yogurt, which I never used as a binder before but that worked perfectly this time. Just be careful if you have to transport it (like I did). I doubt you can call it a Sacher Torte anymore (which was what Celine’s was trying to replicate, an Austrian dessert and a non-vegan childhood favorite): I left out the cocoa powder and substituted with ground almond, coconut and lemon zest. I also added lemon juice and olive oil instead of canola oil; used plum jam and lemon icing for the filling and a more solid chocolate cover.

I’m sure that Celine’s version was excellent, but this one was a hit too. It looked so good that my mother has already ordered one like this for her birthday!

Inspired in Celine’s Chocolate Cake (with Sacher Torte variation and Chocolate Ganache):
http://havecakewilltravel.com/2007/11/05/veganmofo-sacher-torte-mission-accomplished/

Calificación: 5/5
Avg. 5/5 1 voto
  Austria Austrian
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • 1 cup (240 g) vanilla soy or other nondairy yogurt
  • 1/2 cup (120 ml) olive oil
  • 2 teaspoons pure vanilla extract
  • juice of 1/2 lemon
  • 1 1/4 cups (155 g) all-purpose flour
  • 1 cup (120 g) powdered sugar
  • 2 Tbspoon powdered almond
  • 2 Tbspoon dry coconut
  • Zest of one lemon
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (20 g) unsweetened cocoa powder (optional)
  • ***********************************
  • Chocolate Ganache
  • 1/2 cup (120 ml) plain soy or other nondairy milk (**I used a little bit less because I wanted mine to have a hard layer of chocolate)
  • 1 cup (176 g) nondairy semisweet chocolate chips
  • 2 tablespoons (30 ml) pure maple syrup or (42 g) agave nectar

Direcciones

  1. Preheat oven to 350°F (180°C). Grase a 8 inch (20-cm) round cake pan with margarine or oil.
  2. In a big bowl mix first the wet ingredients: soy yogurt, oil, vainilla extract and lemon juice.
  3. Sift in the dry ingredients: flour, sugar, baking powder and salt. I substituted the cocoa powder with powdered almond, dried coconut and lemon zest. The ingredients must be incorporated, but be careful no to overmix it.
  4. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Leave in pan to cool a little bit before attempting to remove.
  6. Sacher Torte Variation:
  7. Double the cake recipe, bake in two separate 8-inch (20-cm) round cake pans or in one but twice (which was what I did). -Spread with your favorite filling one of the cakes and top with the second. I used plume jam and lemon-soy milk icing, but you can use the one you like the most (Celine’s recipe called for all-fruit rasberry jam, about 1/4 to 1/2 cup, if you want a Sacher Torte)
  8. I added two tablespoon of cardamon-cocoa powder to one of the layers to create a contrast, but it’s optional.Decorate with Chocolate Ganache.
  10. Chocolate Ganache
  11. Bring the milk to boil in a saucepan and remove from heat. Add the chocolate and stir until meled. Add the maple syrup or agave. Let cool a little bit, or it will be too liquid to spread on the cake.
  12. You can cover absolutely all the cake (like Celine did) or only the top; I did the last because it was easier to transport. Decorate or write your “happy birthday” if you want to at this point, before it cool and solidify completely; I used kiwi slices, pine nuts and coconut.