Pink Dragon Fruit Layer Cake
A vibrant and exotic cake that's bursting with the delightful flavors of dragon fruit.
Ingredients:
Sponge Cake:
1 ⅓ cups buckwheat flour
½ cup fine shredded coconut
¾ tsp baking powder
½ tsp baking soda
1 tbsp pink pitaya powder
¼ cup canned coconut cream
⅛ cup water
¼-½ cup light-colored sweetener (e.g., rice malt syrup or maple syrup)
¼ cup beetroot juice
3 tbsp aquafaba
Raspberry Chia Jam:
¼ cup raspberries
1 tbsp chia seeds
1 tbsp light-colored sweetener
Mousse:
¾ cup cashews (soaked overnight)
¾ cup canned coconut cream
3 tbsp light-colored sweetener
1 tbsp pink pitaya powder
½ tsp agar powder
Jelly:
1 tsp agar powder
Sufficient water to dissolve
3 tbsp light-colored sweetener
1 tbsp pink pitaya powder
Directions:
Prepare Sponge Cake:
Preheat oven to 356°F (180°C).
Mix dry ingredients and wet ingredients separately, then combine.
Whisk aquafaba until bubbly and fold into the batter.
Pour into a lined 15cm cake tin, bake for 20 minutes, and let cool.
Chia Jam Layer:
Mash raspberries with chia seeds and sweetener, spread over cooled sponge.
Dragon Fruit Mousse:
Blend soaked cashews with half the coconut cream, sweetener, and pitaya powder.
Heat remaining coconut cream with agar, combine with cashew mixture, pour over sponge, and chill.
Prepare Jelly:
Simmer agar in water, add sweetener and pitaya powder, and pour over set mousse. Chill until firm.
To Serve:
Remove from tin, slice, and garnish as desired.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8
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 an enhanced presentation.