Instructions
Preheat oven to 180 °C (356 °F).
Mix dry and wet ingredients separately and combine.
Beat aquafaba until fluffy and fold into the batter.
Pour into a lined 15 cm cake tin, bake for 20 minutes and allow to cool.
Chia jam layer:
Mash the raspberries with chia seeds and sweetener and then spread over the cooled sponge cake.
Drachenfruchtmousse:
Mix the soaked cashews with half of the coconut cream, sweetener and pitaya powder.
Heat the remaining coconut cream with agar, mix with the cashew mixture, pour over the sponge cake and leave to cool.
Prepare jelly:
Simmer agar in water, add sweetener and pitaya powder and pour over the set mousse.
Refrigerate until set.
To serve:
Remove from the pan, cut into slices and garnish as desired.
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Makes
8 servings
Tips
Adjust the pink hue by varying the amount of pitaya powder.
Ensure a smooth mousse by blending the cashews thoroughly.
Garnish with fresh dragon fruit slices, edible flowers or shredded coconut for a better presentation.
Have fun making this beautiful creation that is sure to be a talking point at any gathering!
Quelle: Recipes by Clare
ADVERTISEMENT
