Exotic Pink Dragon Fruit Layer Cake 🍰🌸
This vibrant Pink Dragon Fruit Layer Cake is a showstopper, combining refreshing flavors with a stunning pink hue! Perfect for special events or a unique treat!
Ingredients:
For the Cake:
• 1 ⅓ cups buckwheat flour
• ½ cup shredded coconut
• ¾ tsp baking powder
• ½ tsp baking soda
• 1 tbsp pink pitaya powder
• ¼ cup coconut cream
• ⅛ cup water
• ¼-½ cup sweetener (rice syrup/maple syrup)
• ¼ cup beetroot juice
• 3 tbsp aquafaba (whipped chickpea brine)
For the Raspberry Chia Jam:
• ¼ cup raspberries
• 1 tbsp chia seeds
• 1 tbsp sweetener
For the Mousse:
• ¾ cup soaked cashews
• ¾ cup coconut cream
• 3 tbsp sweetener
• 1 tbsp pink pitaya powder
• ½ tsp agar powder
For the Jelly Layer:
• 1 tsp agar powder
• 3 tbsp sweetener
• 1 tbsp pink pitaya powder
Directions:
Sponge Cake:
1️⃣ Preheat the oven to 356°F (180°C). Line a 6-inch cake tin with baking paper.
2️⃣ Combine buckwheat flour, coconut, baking powder, baking soda, and pink pitaya powder.
3️⃣ In another bowl, mix coconut cream, water, sweetener, and beetroot juice.
4️⃣ Whip aquafaba until bubbly and fold into the wet ingredients.
5️⃣ Slowly incorporate dry ingredients into the wet mix.
6️⃣ Pour batter into the tin and bake for 20 minutes or until a skewer comes out clean. Cool completely.
Chia Jam:
7️⃣ Mash raspberries with chia seeds and sweetener. Spread jam over the cooled cake.
Mousse:
8️⃣ Blend cashews, coconut cream, sweetener, and pink pitaya powder until smooth.
9️⃣ In a saucepan, heat coconut cream and agar powder until dissolved, then combine with the cashew mixture.
🔟 Spread mousse over the jam layer and refrigerate to set.
Jelly Layer:
1️⃣2️⃣ Dissolve agar powder in simmering water, add sweetener and pitaya powder.
1️⃣3️⃣ Pour jelly mix over the set mousse layer and refrigerate until firm.
Tips:
✨ Adjust the pink pitaya for a deeper color.
✨ Garnish with dragon fruit slices or coconut for a stunning finish.
Enjoy a slice of this heavenly Pink Dragon Fruit Layer Cake! 🌺