Pink Dragon Fruit Layer Cake Recipe 🍰🌸 🌸 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🌸 Sponge Cake: 1 ⅓ cups buckwheat flour 🌾...

Pink Dragon Fruit Layer Cake Recipe 🍰🌸

🌸 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! 🌸🌸