Luscious Pink Dragon Fruit Layer Cake 🌟
📋 Ingredients:
For the Sponge Cake:
- 1 1/2 cups buckwheat flour
- 1/2 cup fine shredded coconut or desiccated coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp pink pitaya powder
- 1/2 cup thick scoopable canned coconut cream, plus 1/2 cup water
- 1/4 cup light-colored sweetener, like rice malt syrup or maple syrup
- 1/2 cup beetroot juice
- 3 tbsp aquafaba (chickpea brine)
For the Raspberry Chia Jam:
- 1/2 cup raspberries
- 1 tbsp chia seeds
- 1 tbsp light-colored sweetener
For the Mousse:
- 1/2 cup cashews, soaked overnight
- 1/2 cup thick scoopable canned coconut cream
- 3 tbsp light-colored sweetener
- 1 tbsp pink pitaya powder
- 1/4 tsp agar powder
For the Jelly:
- 1/2 tsp agar powder
- 3 tbsp light-colored sweetener
- 1/2 tbsp pink pitaya powder
👩🍳 Directions:
1. Preheat oven to 180°C/350°F. Grease and line a cake pan.
2. In a bowl, combine buckwheat flour, coconut, baking powder, baking soda, and pink pitaya powder.
3. In another bowl, mix coconut cream, water, sweetener, beetroot juice, and aquafaba.
4. Mix wet and dry ingredients until smooth. Pour into the prepared pan and bake for 25 minutes.
5. For the raspberry chia jam, blend raspberries, chia seeds, and sweetener until smooth. Set aside.
6. For the mousse, blend cashews, coconut cream, sweetener, pink pitaya powder, and agar powder until creamy. Set aside.
7. For the jelly, mix agar powder, sweetener, and pink pitaya powder. Heat until agar dissolves. Cool slightly.
8. Assemble the cake: slice sponge cake into layers. Spread raspberry chia jam on one layer, then top with mousse. Repeat with remaining layers.
9. Pour jelly on top layer. Chill for a few hours to set.
10. Slice and serve this indulgent Luscious Pink Dragon Fruit Layer Cake!
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