Soft sponge cake, whipped cream and kiwi slices topped with agar agar jelly are a delicious and wonderful spring dessert.
When we were younger, we really loved making desserts topped with gelatine because they have a beautiful and shiny look, are simple and fun to prepare, and the fruit is nicely preserved under a layer of jelly. Since gelatine is not vegan, we created a vegan alternative with agar agar, which is made from algae and has the same jello-like effect as gelatine. Agar agar is a gelling agent based on seaweed and does not affect the taste, color and smell of food. Just 2 g of agar agar replace 6 sheets of gelatin.
This delicious pastry consists of soft and juicy sponge cake, whipped vegan cream, kiwi and jelly topping, which create a wonderful harmony of flavours and textures when combined. The whole cake is really fun to prepare, because you can play with the patterns and use a variety of fruits, not just kiwis and top it with an agar agar mixture that provides a wonderful smooth and glossy look and keeps the fruit fresh. If you have children, involve them in the preparation of cake, because they will surely enjoy stacking the fruit on the cake and creating different patterns with it. We decorated the cake with kiwi slices, but you can use all kinds of fruits and make a wonderful colourful cake.
Ingredients and procedure
The cake is very easy and quick to prepare. You need 9 ingredients for the cake and 5 for the cream and topping.
Sponge cake is extremely soft and juicy and made with:
- semi-white flour – you can also use white or all-purpouse flour,
- baking powder,
- almond meal,
- coconut sugar – you can also use white or brown sugar or erythritol,
- powdered egg substitute – you can use ground flaxseeds instead,
- plant-based drink – we use sugar-free almond drink, but you can use your favorite drink,
- agave syrup – can also use rice or maple syrup and
- coconut oil.
For cream and topping you need:
- vegan whipping cream,
- kiwi – or any other fruit,
- water,
- agave syrup – can also use rice or maple syrup and
- agar agar.
Coat the cake with vegan whipped cream, place slices of kiwi on it, and then pour over the agar agar topping, which must be cooled down a bit so that it doesn’t melt the layer of whipped cream under it. However, do not cool it too much, as it must still be in liquid form so that it can be poured on the cake. Then let it rest in the fridge for at least 30 minutes so that the jelly hardens completely.
Recipe
Kiwi cake
Ingredients
SPONGE CAKE
- 220 g (1.5 cup) flour
- 12 g (1 tbsp) baking powder
- 45 g (1/2 cup) almond meal
- 50 g )1/3 cup) coconut sugar
- 6 g (1 tbsp) powdered egg substitute or
- ground flaxseed
- 370 ml (1 1/2 cup) plant-based drink
- 40 g (2 tbsp) agave syrup
- 40 g (1/4 cup) coconut oil
CREAM
- 200 g (1 cup) vegan whipping cream
- 3 kiwis
- 2 dl (1 cup) water
- 60 g (3 tbsp) agave syrup
- 10 g (2 tsp) agar agar
Instructions
SPONGE CAKE
- Put flour, baking powder, almond meal, coconut sugar and egg substitute in a bowl and mix well.
- Add the plant-based drink, agave syrup and melted coconut oil and mix well with a whisk or electric mixer.
- Pour the mixture into a baking dish measuring
- 20 cm x 25 cm (8'" x 10 " ) and bake for 25 minutes
- at 180 °C (350 °F).
- Place the cake on a cooling rack and allow it to cool down.
CREAM
- Whip the cream and coat the cake with it.
- Place slices of kiwi on top of the cream.
- Prepare the dressing by putting water, agave syrup and agar agar in a pot and bring to a boil.
- Boil for 5 minutes, then set aside and allow to cool slightly (let it cool so that it is not too hot but does not get completely hard at the same time).
- Slowly pour cooled topping over the cream and kiwi and place in the fridge for it to harden completely. Cut into 12 pieces and serve.
