Pink Dragon Fruit Layer Cake Recipe 🍰🌸
This stunning Pink Dragon Fruit Layer Cake is an exotic masterpiece that will not only delight your taste buds but also impress with its vibrant color and refreshing flavors. Perfect for special occasions or as a unique dessert!
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 (dragon fruit powder) 🌺
¼ cup canned coconut cream 🥥
⅛ cup water 💧
¼-½ cup light-colored sweetener (rice malt syrup or maple syrup) 🍯
¼ cup beetroot juice (for color) 🍠
3 tbsp aquafaba (whipped chickpea brine) 🥄
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 (for gelling) 🍵
Jelly:
1 tsp agar powder 🍵
3 tbsp light-colored sweetener 🍯
1 tbsp pink pitaya powder 🌸
Directions:
Sponge Cake: 1️⃣ Preheat your oven to 356°F (180°C). Line a 15cm (6-inch) cake tin with baking paper. 📏 2️⃣ In a large bowl, mix together the buckwheat flour, shredded coconut, baking powder, baking soda, and pink pitaya powder. Set aside. 🌸 3️⃣ In another bowl, whisk together the coconut cream, water, sweetener, and beetroot juice. 💦 4️⃣ In a separate small bowl, whisk the aquafaba (chickpea brine) until bubbly. Gently fold it into the wet mixture. 🧇 5️⃣ Gradually incorporate the dry ingredients into the wet mixture until well combined. 📊 6️⃣ Pour the batter into the prepared tin and bake for 20 minutes, or until a skewer comes out clean. Let the cake cool completely before flattening the top if needed. 🍰
Chia Jam: 7️⃣ In a small bowl, mash the raspberries with chia seeds and sweetener. Spread the chia jam evenly over the cooled sponge cake. 🍇
Mousse: 8️⃣ Blend the soaked cashews, coconut cream, sweetener, and pink pitaya powder until smooth and creamy. 🥥 9️⃣ In a small saucepan, heat the remaining coconut cream with agar powder until dissolved. Stir well. 🍵 🔟 Combine the heated coconut cream with the cashew mixture and blend until smooth. 🌀 1️⃣1️⃣ Pour the mousse mixture over the chia jam layer on the cake and chill until set in the refrigerator. 🧊
Jelly: 1️⃣2️⃣ In a small saucepan, simmer agar powder with water until dissolved. 🌡️ 1️⃣3️⃣ Stir in sweetener and pink pitaya powder until fully combined. 🍯 1️⃣4️⃣ Carefully pour the jelly mixture over the set mousse layer and refrigerate until firm. 🧁
Tips:
✨ Adjust the amount of pink pitaya powder to achieve the desired color intensity. ✨ Ensure the cashew and coconut cream blend is smooth for a silky, velvety mousse texture. ✨ Garnish with fresh dragon fruit slices, edible flowers, or shredded coconut to enhance both flavor and presentation. 🌺
Enjoy your delightful, health-conscious adventure with every slice of this Pink Dragon Fruit Layer Cake! 🎂✨