Schlagwort-Archive: vegan cake

German & Vegan: Schwarzwälder Kirschtorte (Black Forest Cake) or NEVER EVER buy SOYATOO Rice Whip

YES! Of course I include a German recipe in my challenge as well. A very special one – a very delicious one – a very famous one – Schwarzwälder Kirschtorte (Black Forest cake)! Supported by Nina, who loves to make cakes, I thought that would be the easiest of all things we could cook or bake. I was wrong!

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The reason: the worst crap since there is vegan whipped cream – Soyatoo Rice Whip. Actually we planned to buy another cream but that brand was gone so we kind of had to take Soyatoo. I never was a fan of that brand. I once tried the bottled soy whipped cream of Soyatoo. The taste is disgusting. So we thought – Rice cream would be a better choice. Wrong again! The taste is just awful. I really don´t get it – how can that brand survive?? But that was not the worst thing!

There was no way to get that cream to stay firm! A real disaster for a cream cake! Just to be clear – the brand Soyatoo clearly sais that this cream would be able to get and stay firm! That´s why we bought it! Thanks to Nina´s cake utensils we were able to make the cake look kind of good but when we tried to cut it… just look what happened:

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Anyway we wanted to try a piece but thanks to the disgusting taste of the cream – we just couldn´t eat it. So the only thing you can do with a cake full of Soyatoo rice whip – get rid of it:

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But enough of that terrible cream experience. The recipe though is pretty good and if you are smart enough to take the right cream – I would suggest Richwhip or Codap HULALA whip – the cake will turn out pretty AND delicious! Promised! 🙂

Schwarzwälder Kirschtorte

for the dough:

  • 450 g flour
  • 350 g sugar
  • 600 ml water
  • 8 teaspoons baking powder
  • 2 packages vanilla sugar
  • 4 tablespoons cocoa powder
  • 12 tablespoons oil

for the filling:

  • 800 g vegan whipped cream (don´t use Soyatoo!!!)
  • 2 tablespoons powdered sugar
  • 1 tablespoon sugar
  • 1 glass sour cherries
  • 25 g corn starch
  • 3-4 tablespoons kirschwasser/cherry brandy or cherry juice for a non-alcoholic version
  • chocolate shavings

In a large bowl combine all ingredients for the dough.

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Grease a springform. Pour the dough into the form. Put into the oven by 180 degrees Celsius for about 45 minutes or until wooden toothpick inserted in centers comes out clean.

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Let the cake cool down completely wrapped in a wet kitchen towel. That way it will be easy to remove the cake of the form.

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Split the cake horizontally in half so that you have two layers. Best is to set the top on the bottom and the bottom on top. That way the cake will be nice and smooth on top.

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Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar and cornstarch in a saucepan. Cook over low heat until thickened, stirring constantly. Let cool down.

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Combine whipping cream and powdered sugar. Beat with an electric mixer at high speed until stiff peaks form.

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Put kirschwasser/cherry brandy or cherry juice on the bottom layer. Spread the layer with the cherries. Spread whipped cream on top.

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Carefully put second layer on top.

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Frost top and sides of cake with the whipped cream.

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Garnish the top of the cake with cherries picked from the filling or maraschino cherries. Sprinkle the top with chocolate shavings. You also can gently press chocolate shavings onto the sides of the cake.

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Refrigerate for at least one hour prior to serving.

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Guten Appetit! 🙂

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Czech & Vegan: Vdolky/Dalken

If you´re on a challenge like this one it happens that the world seems smaller from day to day. So many countries I cooked with and the countries left are getting less and less. Incredible how small the world can be!

But on the other hand I still have countries to cook with – even in Europe – like the Czech Republic. From that country next to my own a delicious sweet dish comes. It has two names I was told – „Dalken“ or more popular in CR – „Vdolky“.

I was introduced to those small yummy cakes by Domek, a nice young Czech man who messaged me on facebook. The Dalken/Vdolky remind me a lot of our local „Berliner“ although there are some tiny diferences. My friends Nina & Tina who visited me the day I made them loved them and so did I! They are the perfect food you can offer or bring to a party! Check them out!

Dalken / Vdolky

  • 500 g flour
  • 50 g fresh yeast or one package dry yeast
  • 50 g vegan butter, melted
  • 2 tablespoons rum
  • 300 ml vegan milk (soy, rice etc.)
  • 1 package vanilla sugar
  • 50 g sugar
  • 1 pinch salt
  • vegan butter for frying
  • jam & vegan whipped cream for serving

If you use fresh yeast you have to dissolve the yeast in the milk before adding the other ingredients. Otherwise stir together flour, yeast, butter, rum, sugar, milk, vanilla sugar and salt. Knead with your hands until you have a nice firm dough. Let sit for about 1 hour – until the size of the dough has doubled.

Roll out the dough (about 2 cm thick). Take a glass and cut out balls like you see in the picture.

Let sit on kitchen towels for another 20 to 30 minutes.

Heat vegan butter in a big pot. Fry cakes – both sides. It should be enough butter in the pot that one half of the cakes is covered.

Put finished cakes on kitchen towels.

The Dalken/Vdolky are served with jam & (vegan) whipped cream.

Dobrou chuť!

Italian & Vegan: Panforte

Mattia is that great Italian guy from Peru – so he actually could teach me both – Italian and Peruvian cooking. And much more better than that is the fact that this man used to be a dessert cook in Amsterdam, so he really knew what he was talking about and you actually could see that.

Mattia was surfing my couch for a few nights with his amazing Guatemalan friend Heidi. So we had a lot of time for the cooking.

Because I have that huge sweet tooth I thought it would be nice to do an Italian dessert and our choice was that gorgeous cake with nuts, spices and candied dried fruits called Panforte.

Vegan Panforte

  • 1 cup almonds, chopped
  • 1 cup cashews, chopped
  • 1/2 cup maple syrup
  • 1 cup candied fruits
  • 1 tablespoon cinnamon
  • 1 tablespoon allspiece
  • 1 tablespoon ginger powder
  • 1/2 tablespoon nutmeg
  • 50 g cocoa powder
  • 50 g almond flour (grounded almonds)
  • 50 g flour
  • a pinch of salt
  • 1 cup sugar
  • 30 g vegan butter
  • powdered sugar
Put everything together in a bowl except the sugar, butter and maple syrup.
Now you melt the butter in a pot, add the sugar, add the maply syrup and heat it until everything is fluid. Then you mix it with the rest. Be quick because it´s pretty sticky.
Take a springform and butter it. Sprinkle some flour on it as well. Put the dough in the form and put it in the oven for about 20 minutes – 180 degrees. Check if it´s ready.
Get it out of the form and let it cool down. Then you sprinkle powdered sugar over it.
Buon appetito!