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text-indent: 30pt;">I simply love the texture dates give to any dessert, whether you use them in the batter or in the filling. That effortlessly fudgy texture, wonderfully reminiscent of fudge brownies…</div> <div style="text-align: justify; text-indent: 30pt;">As it's already well-known, sweet dough desserts are one of my firm favourites, and if they are generously filled with soft brownie filling, even better. And these beauties, essentially being a glorious blend of cinnamon rolls and no-bake brownies - they were an instant favourite on the first bite. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success.</b></div> <div style="text-align: justify; text-indent: 30pt;">The dough relies on high hydration for softness, so please don't add a lot more flour, even if it looks and feels sticky. It is better to let the dough rest a bit and then knead again, than to make it firmer by adding more flour. </div> <div style="text-align: justify; text-indent: 30pt;">As for the brownie filling, there is plenty of filling to make them lusciously most and soft, but not overwhelmingly sweet, which is something I appreciate. Dates are sweet on their own, so moderation is the key here. </div> <div style="text-align: justify; text-indent: 30pt;">Speaking of dates, Medjool are always a good choice, as they are so sweet and soft, but I found Mazafati to be equally amazing in desserts. They are smaller than Medjool, so you will need more of the individual dates for the quantity indicated in the recipe, but they will be perfect here. The third option would be Sayer dates, which you will definitely need to soak a bit longer, but they will also work well. </div> <div style="text-align: justify; text-indent: 30pt;">And finally, the chocolate sauce is completely optional. It will add that special something to the rolls, as it is essentially a thin ganache enriched with Amaretto, so if you want to try it out, you can make it with half of the ingredients, for a modest pop of almond flavour. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan brownie cinnamon rolls recipe by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9KPTqbTmix3gD3is7R0GqTITaPg_A5BfdgXPX3itix-fQe9DRIvXPtcuXg-CDl2DhGjPcbL_EXK28pIkBruJGa4C2-EFOyyo4eJcBQa4DkzbbSoTlr4tHUdVt_DMWTRG1Wcl716VxH1Iu3XybXBqJ_sBXsNWCMXP_bY5vYHwqD3Z82RBQcWJJ1oy/s1600/vegan%20brownie%20cinnamon%20rolls%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the dough</b><br /> 250 grams plain flour<br /> 150 grams strong bread flour<br /> 250 millilitres warm water<br /> 30 millilitres vegetable oil<br /> 20 grams fresh yeast<br /> 30 grams granulated sugar<br /> 10 grams salt<br /> 1 teaspoon vanilla bean paste<br /> <b>For the brownie filling</b><br /> 200 grams Medjool dates, pitted<br /> 75 grams vegan block butter, slightly softened<br /> 30 grams unsweetened cocoa powder<br /> 20 grams finely ground almonds<br /> 1 heaping teaspoon ground cinnamon, or to taste<br /> 1 teaspoon vanilla bean paste<br /> <b>For serving</b><br /> 100 millilitres plant-based double cream<br /> 80 grams extra dark chocolate (85-90%)<br /> 20 millilitres Amaretto liqueur<br /> 10 grams unsweetened cocoa powder<br /> 30 grams icing sugar, optional<br /><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Take a medium bowl, crumble in the yeast, add in the sugar and the water, mix well, and set it aside for about 10-15 minutes so the yeast can activate. Meanwhile, sift the flours into a large bowl, add in the salt, and blend well. Once the yeast is ready, make a little well in the centre of the flour, pour in the yeast, as well as the vanilla and the oil, and mix with a wooden spoon until a very soft dough forms. </div> <div style="text-align: justify; text-indent: 30pt;">Turn the dough out onto a floured surface and knead it by hand for about 5 minutes or so, until it becomes supple and smooth. If it is sticking too much to your hands or the surface, feel free to add another tablespoon of flour. Place the dough into a large bowl, cover with a kitchen towel, and let it rise for about an hour in a warm spot. </div> <div style="text-align: justify; text-indent: 30pt;">While the dough is rising, make the filling by placing the dates in hot water and letting them soften even more. Once soft, strain them and reserve the water. Blend the dates with the cocoa powder, almonds, and vanilla. Finally, add in the butter, and combine well. If the filling is too thick, add a splash of the reserved liquid and blend again. Set the filling aside. </div> <div style="text-align: justify; text-indent: 30pt;">To make the chocolate sauce, place all of the ingredients apart from the icing sugar into a small saucepan, place it over medium high heat, and let everything melt together. Remove from heat and let it cool down slightly, and then, while it's still warm, add the icing sugar, if needed. Set aside. </div> <div style="text-align: justify; text-indent: 30pt;">Take the risen dough out of the bowl and knead it gently, and then roll it out into a long rectangle. Spread the filling all over the dough, making sure you leave one edge free, to seal the roll. Roll the dough up, starting from the shorter side, so the rolls are nice and tall. Using a sharp knife, slice the roll into 9 large rolls, and arrange them in a rectangular baking pan (20x20 cm), lined with baking parchment. </div> <div style="text-align: justify; text-indent: 30pt;">Cover with a kitchen towel, and let them rest and rise for about 30 minutes. Bake them in a preheated oven, at 200˚C, for about 12-15 minutes, or until evenly browned. Serve immediately with the chocolate sauce, if desired. Yields 9 large rolls. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=2696806939228220716&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, November 15, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='6867174002405883826'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/11/vegan-apricot-chocolate-cake.html'>VEGAN SPICED APRICOT CHOCOLATE MINI CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">By now, it is almost my personal tradition to welcome in the coldest part of the year with spice cakes. And this one, full of vegan honey, cinnamon, and sweet apricot filling, really makes for a perfect sweet treat.</div> <div style="text-align: justify; text-indent: 30pt;">Growing up, I adored little honey cakes called Medeno srce, so any dessert that includes apricots and chocolate will forever be my favourite. Here, I paired the apricot filling with some ground Biscoff cookies, for some added texture and their signature spices, and it is a match made in dessert heaven.</div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success.</b></div> <div style="text-align: justify; text-indent: 30pt;">The cake layers are exceptionally fudgy and soft; particularly the ones with vegan honey and mixed nuts, so handle them gently. If you are more comfortable that way, leave the baking paper on until you are ready to assemble the cake, as it makes it easier to move the layers about on your work surface.</div> <div style="text-align: justify; text-indent: 30pt;">You can use fresh apricots if they're in season, defrosted ones if you have them in your freezer, or even tinned apricots from compote. The recipe works perfectly with all of those alternatives. Do keep in mind, though, that tinned ones might lack in flavour a bit, so you might want to consider adding a drop of two of apricot extract or flavouring to the filling.</div> <div style="text-align: justify; text-indent: 30pt;">As I usually do, I peeled the walnuts used for the white cake layers, just to make the contrast stand out even more when the cake is sliced and served. There is no need to peel the skins, and they can just be toasted and ground as they are, the cake will be equally delicious.</div> <div style="text-align: justify; text-indent: 30pt;">The Biscoff biscuits add a wonderfully spiced undertone to the filling, but I do recommend tasting it before assembling the cake, and if you find it perhaps a bit too sweet, add a small pinch of salt, and mix it through. That will balance it nicely.</div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan spiced apricot chocolate walnut cake recipe by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9agzAULCsdkRU7s8GFIw-rRuQFYfhRyTV5vMbIJbzvY0KgxfIEbT-4M1oOY2EJlID2f3SEegg0iatJwAFnqqvAeODOEZl9dTXM_xPs9VZGo6Hk1DvAqcWbQmThyiOf6NrfMM8ZzKaj0y_qi5CxDzJM18whJjBEf2eHUCJCHUEHlNEV5yG1UfiKanDKEg/s1600/vegan%20spiced%20apricot%20chocolate%20walnut%20cake%20recipe%20by%20food%20writer%20pastry%20development%20chef%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the chocolate fudge layers</b><br /> 130 grams plain flour<br /> 20 grams unsweetened cocoa<br /> ½ teaspoon baking soda<br /> ½ teaspoon ground cinnamon<br /> 130 grams light brown sugar<br /> 160 millilitres water<br /> 35 millilitres vegetable oil<br /> ½ teaspoon apple cider vinegar<br /> 1 teaspoon vanilla bean paste<br /> <b>For the soft almond walnut layers</b><br /> 150 millilitres warm water<br /> 50 grams granulated sugar<br /> 80 grams vegan honey<br /> 120 grams plain flour<br /> 90 grams toasted almonds and walnuts, ground<br /> ½ teaspoon baking soda<br /> ½ teaspoon apple cider vinegar<br /> ½ teaspoon vanilla bean paste<br /> <b>For the Biscoff apricot filling</b><br /> 250 grams apricots<br /> 50 grams apples, peeled and cored<br /> 75 grams light brown sugar<br /> 60 grams vegan block butter<br /> 20 grams cornflour<br /> 25 millilitres water<br /> 40 grams Biscoff (Lotus) biscuits, finely ground<br /> <b>For the rocher glaze</b><br /> 150 grams vegan milk chocolate<br /> 60 grams toasted almonds and walnuts, chopped<br /> 30 millilitres vegetable oil<br /><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the filling. Place the fruit into a small blender and let it run until it is completely pur茅ed. Add in the sugar and blend again. Pour the fruit pur茅e into a heavy saucepan and place it over medium high heat. Let it come to a boil and cook, stirring often, for about 5 minutes, until it starts to thicken slightly. Separately, whisk together the cold water with the cornflour, and add it to the fruit. Cook, stirring constantly, for 3-4 minutes more, or until thickened. Remove from the heat and add in the diced vegan butter. Stir and fold until combined. Alternatively, use an immersion blender. Let the filling cool down to room temperature, and then place it into the refrigerator for at least 4 hours. This can also be done one day in advance. </div> <div style="text-align: justify; text-indent: 30pt;">To make the cakes, line two square (18x18 cm) baking pans with baking parchment, bottom and sides, and set them aside. Let the oven preheat to 180°C. </div> <div style="text-align: justify; text-indent: 30pt;">For the chocolate layer, sift together the plain flour, cocoa powder, and baking soda. Add in the sugar and mix very well. Make a well in the centre and add in the water, oil, vanilla, and the vinegar, and whisk until <u>just combined</u>.</div> <div style="text-align: justify; text-indent: 30pt;">For the almond and walnut layers, take a large bowl and pour in the vegan honey, sugar, vanilla, vinegar, and water, and whisk them vigorously until combined. Sift the plain flour and the baking soda into the honey mixture, add in the ground nuts, and whisk everything together until <u>just blended</u>.</div> <div style="text-align: justify; text-indent: 30pt;">As soon as the batters are ready, pour them into the prepared pans, tap them a few times on the counter to pop any air bubbles, and bake immediately in a preheated oven, at 180°C, for about 15 minutes, checking for doneness early on. As soon as a toothpick inserted into the centre comes out clean, the cake is done. Remove them from the oven and let them cool down in the pans completely. </div> <div style="text-align: justify; text-indent: 30pt;">Once everything is cool to the touch, proceed to assemble the cake. Level the cakes, if necessary, and slice both of them in half, forming four long and narrow layers (9x18 cm each). Mix the filling to soften it slightly, add in the Biscoff crumbs, and blend together. Divide the filling into four equal parts. </div> <div style="text-align: justify; text-indent: 30pt;">Place the first chocolate cake layer on the serving platter, and spread one-fourth of the filling. Add an almond and walnut layer on top, and spread another fourth of the filling. Repeat this with the second almond layer, spread another fourth of the filling, and finally place the second chocolate layer on top. The cake is pretty firm, so it doesn’t require a cake form. Spread the rest of the filling all over the cake, and place it into the refrigerator for at least 4 hours. </div> <div style="text-align: justify; text-indent: 30pt;">Once the cake is firm, make the chocolate glaze. Melt together the vegan milk chocolate and the oil, and if desired, blend them further with an immersion blender. Add in the chopped nuts, and wait for it to cool down and thicken up slightly. Glaze the cake generously and place it back into the refrigerator overnight. Serve in thin slices, with strong coffee. Yields 8-10 servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=6867174002405883826&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, November 01, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='2841620523179733275'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/11/vegan-chocolate-hazelnut-cream-cake.html'>VEGAN CHOCOLATE HAZELNUT CREAM CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">I spoke about classics earlier, and just like personal classics, there are some traditional flavour pairings that are universally loved, throughout many decades of pastry. The combination of chocolate and hazelnuts is undoubtedly one of them, and by just changing the type of chocolate used, a whole world of flavour emerges. </div> <div style="text-align: justify; text-indent: 30pt;">I find that this particular pairing, white chocolate and hazelnuts, alongside chocolate layers is the most reminiscent of the lovely Kinder Bueno chocolates, which I have dearly loved in the past. There is something so satisfying in a rich and creamy hazelnut filling that simply towers over other flavours. </div> <div style="text-align: justify; text-indent: 30pt;">As always, my choice is soft and fudgy cake and plenty of filling. Such a delightful blend of the rich, velvety flavour of white chocolate with the buttery notes of toasted hazelnuts simply needs a cup of coffee and a dainty little dessert fork and nothing else. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success.</b></div> <div style="text-align: justify; text-indent: 30pt;">Because every oven bakes slightly differently, keep an eye on the cakes as they bake. Watch them closely and always check even before the time indicated in the recipe, to make sure they stay as soft as possible without being raw in the middle, of course. </div> <div style="text-align: justify; text-indent: 30pt;">As far as the filling goes, you most certainly <b>can</b> make hazelnut butter from the toasted hazelnuts or simply use hazelnut butter to begin with, but the filling will be very, very soft. At that point, you will have to add either more icing sugar or more powdered soy milk to make it stable. </div> <div style="text-align: justify; text-indent: 30pt;">If you do choose to use hazelnut butter, make sure it's not the runny kind, as that give an entirely different texture to the filling, more than likely way too soft to set; and make sure you have at least 50 grams more of soy milk powder and icing sugar. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan chocolate hazelnut cream cake recipe by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYKaFPcJ_WjgmxbIu3QbTAZN6DO2-V88bpJQh82YvAHKl_4B3w0C9AcK84cIT077QVZvO_YQ7rijkJAFNDGXphMnYCrh4gEeqvOLuQuVZYXX-zm3Mw7hhu7XDkor1A4PW6wXJeC2L_lMuPRucB8Yver0UU9XDRzuhgSdwbC1pmNTE3rq4a5HruLCeoi9o/s1600/vegan%20chocolate%20hazelnut%20cream%20cake%20recipe%20by%20food%20writer%20tina%20vesic.jpg"/></div><br /> <i>Ingredients</i><br /> <b>For the soft cake layers</b><br /> 220 grams plain flour<br /> 200 grams granulated sugar<br /> 30 grams unsweetened cocoa powder<br /> 6 grams baking soda<br /> 300 grams water<br /> 50 grams sunflower oil<br /> 2 teaspoons vanilla bean paste<br /> 20 millilitres apple cider vinegar<br /> <b>For the hazelnut cream filling</b><br /> 150 grams vegan block butter, softened<br /> ½ teaspoon vanilla bean paste<br /> 100 grams vegan white chocolate<br /> 200 grams icing sugar, sifted<br /> 50 grams soy milk powder, sifted<br /> 200 grams toasted hazelnuts<br /><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan chocolate hazelnut cream cake recipe by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglMJAG0p9obGMAbNJRRgt4Vgnwr11zpMARtLW70I9vbCspA2mxsT2QJFGHCZJEopKw_KRVQ-8LwBZY1b0aI-kvvdjMQ9K81rgvXKezm8-sQCjg37MMzNUg9iVYluRPMYIjH2qkG-3tj1ogfu4Qcy7FxsVCnQ6DyCuK3hef9R9O9ODQti8NWkAa02xLPek/s1600/vegan%20chocolate%20hazelnut%20cream%20cake%20recipe%20by%20tina%20vesic%20food%20writer.jpg"/></div><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;"> To make the chocolate cake layers, sift together the plain flour, cocoa powder, and baking soda. Add in the sugar and mix very well. Line two small (15 cm) round baking pans with baking parchment, bottom and sides, and set them aside. Let the oven preheat to 180°C. Make a well in the centre of the dry ingredients and add in the water, oil, vanilla, and the vinegar, and whisk until <u>just combined</u>.</div> <div style="text-align: justify; text-indent: 30pt;"> Pour the batter into the prepared pan, and bake immediately, in a nicely preheated oven, at 180°C, for about 18-20 minutes, or until done. Check them with a toothpick, making sure they stay soft and fudgy, and not dry. Let them cool in the pans completely. </div> <div style="text-align: justify; text-indent: 30pt;"> While the cakes are cooling, make the filling. Very finely grind the hazelnuts, but do not let them turn into butter. Melt the white chocolate, and set it aside to cool down slightly. Place the softened vegan butter into a large bowl, add in the vanilla, and whip it with an electric mixer on high until light and fluffy, for about 5 minutes. Add in the melted and cooled white chocolate, and whip until blended. Sift in the icing sugar and the soy milk powder, and blend. Finally, add in the hazelnuts, and whip until light and airy. Place the filling into the refrigerator to firm up a bit. </div> <div style="text-align: justify; text-indent: 30pt;"> Once everything is ready, proceed to assemble the cake. Level the cake layers, if needed, and divide the filling into two equal parts. Place the first cake layer on the serving platter, line it with an acetate strip, and close a cake ring around it. Add one half of the filling and top with the second cake layer. Place the remaining filling into a container that seals nicely, and put everything into the refrigerator, the cake and the filing, for at least 4 hours. </div> <div style="text-align: justify; text-indent: 30pt;"> Once the cake is firm enough, remove the cake ring and the acetate, decorate as desired, and return to the refrigerator for at least 4 more hours. Serve well-chilled. Yields 12 generous servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=2841620523179733275&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, October 18, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='3796740017597709425'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/10/vegan-chocolate-biscuit-cake.html'>VEGAN CHOCOLATE BISCUIT CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">Years and years ago, when I was taking my first pastry steps, no-bake cakes were my first choice. Effortless to make with readily-available ingredients, universally loved because of the sheer amount of chocolate, and very easily tailored. I love them even today, even though I don't make them as much as I once did. </div> <div style="text-align: justify; text-indent: 30pt;">This little beauty is made with chocolate, sweet and sticky maple and date syrup, and plenty of dried figs and almonds. Such a lovely treat that is perfect for any gathering or simply a cup of afternoon coffee. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success.</b> </div> <div style="text-align: justify; text-indent: 30pt;">When choosing the biscuits, go for thinner ones, as they will get softer due to the warmth of the syrup. If you do like firmer pieces of biscuits throughout the cake, then choose the ones you love the most. </div> <div style="text-align: justify; text-indent: 30pt;">You <b>can </b>soak the dried fruit in some brandy or rum before adding it to the batter and you can also roughly chop it or blend it up coarsely, that is up to your preference. The texture will be smoother with blended dried fruit, definitely. </div> <div style="text-align: justify; text-indent: 30pt;">If serving the cake to the little ones, or you want to avoid using rum, use rum flavouring and increase the amount of milk by 50 millilitres and it will be perfect. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="No-bake chocolate biscuit, fig, and almond cake recipe by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggFTGEeULEVF3fOKfuu4ShbV3X3c8gs3H8V73nNbnoPnjpGXPqfYxf_t7LMhEQ4OcEBFK2h7sNVIhls1Oi3sjujznZI9RUFGGKw2uFtAxHUyGqIvKCNpEcfQPjzaN7-uhcLugdKoGP7XCDDHlxbDTQxCEWOrKr-HFgzwaBzkfCLVzL3HoWqNXjkm2/s1600/vegan%20chocolate%20biscuit%20holiday%20cake%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the cake</b> <br /> 350 millilitres almond or soy milk <br /> 50 millilitres dark rum <br /> 50 grams unsweetened cocoa powder <br /> 50 millilitres maple syrup <br /> 50 millilitres date syrup <br /> 1 teaspoon vanilla bean paste <br /> 150 grams vegan block butter, cubed <br /> 80 grams extra dark chocolate (80%), chopped <br /> 400 grams vegan vanilla biscuits, roughly chopped <br /> 50 grams toasted almonds, chopped <br /> 75 grams dried figs <br /> 50 grams raisins <br /> <b>For the chocolate topping</b> <br /> 50 grams dark chocolate (75%), chopped <br /> 20 grams vegan block butter, cubed <br /> 15 millilitres almond or soy milk <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Take a serving platter, place a 15-cm cake ring in the middle, line it with a strip of acetate, and close it tightly. Set the platter aside briefly. Take a heavy saucepan, add in the milk, rum, cocoa powder, maple and date syrups, and vanilla, and place it over medium high heat. </div> <div style="text-align: justify; text-indent: 30pt;">Let it slowly come to a boil, and cook, stirring often, for about 5-6 minutes, until the syrup thickens slightly. Remove it from the heat and add in the cubed butter and chocolate. Mix until everything is melted and combined. </div> <div style="text-align: justify; text-indent: 30pt;">Allow the syrup to cool down for a bit, until it's no longer piping hot. Meanwhile, combine the biscuits, dried fruit, and almonds in a large bowl. Pour in the syrup and mix thoroughly, making sure to scrape the bottom and sides regularly, so everything is combined. </div> <div style="text-align: justify; text-indent: 30pt;">Add the chocolate batter in layers to the prepared cake ring, pressing lightly as you go, so there are no air pockets once it cools down. Level the top and place it in the refrigerator for a moment. </div> <div style="text-align: justify; text-indent: 30pt;">For the chocolate topping, melt everything together over low heat, let it cool down briefly, and pour it evenly over the cake. Gently shake the platter so everything settles, and place it in refrigerator for at least 6 hours, preferably 8. Yields 16 servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=3796740017597709425&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, October 11, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='6504378863629253779'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/10/vegan-pumpkin-lemon-cake.html'>VEGAN PUMPKIN LEMON CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">This type of dessert has been capturing my attention more and more. Effortlessly elegant and pretty straightforward to prepare, it has the perfect blend of visual appeal and flavour. </div> <div style="text-align: justify; text-indent: 30pt;">Marvellously soft and tender vanilla cake, gorgeously earthy pumpkin insert, and an airy layer of lemon ganache, whipped to perfection. Just a wonderful little symphony of flavours. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success.</b> </div> <div style="text-align: justify; text-indent: 30pt;">Once you cook the batter for the insert, depending on your texture preferences, you can use an immersion blender to make it perfectly smooth. It will be equally delicious in that form, as well. This can also be done prior to cooking, if that is easier for you. </div> <div style="text-align: justify; text-indent: 30pt;">When it comes to the lemon ganache, I find that it performs the best after chilling for at least 6 hours in the refrigerator. That will, however, greatly depend on the chocolate and cream themselves. Some will whip up beautifully after barely 2-3 hours, and some will need the full 6, so do adjust the chilling time to your ingredients. </div> <div style="text-align: justify; text-indent: 30pt;">As for the decoration, I chose a bit of lemon gel and some gorgeous and vibrant pistachios for the colour and a bit of crunch, but you can decorate however you like. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan pumpkin lemon cake entremets recipe by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTWKAATiyZRuOWvWPCta7nC-yMO1OnhcXVOkeOmMHsXrvzI4ebfNC7XS0tXl9mgowFshYKOB3BU5zfyHnDN397Rt_Atdn1xvqE0qZrjtuju8bRJODp-YwdcW9v_znzJur8cRP_7xmrPB8lF2XKv5oxzpvp3nVB3s6KEWpqQY2hDgK1XWyTrzxJvCgnGs/s1600/vegan%20pumpkin%20lemon%20entremet%20cake%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the delicate cake layer</b><br /> 60 grams flour<br /> 15 grams cornflour<br /> 75 grams sugar<br /> ½ teaspoon baking powder<br /> 65 millilitres water<br /> 15 millilitres oil<br /> 2 teaspoons vanilla bean paste<br /> <b>For the whipped vegan white chocolate ganache</b><br /> 100 grams white chocolate<br /> 50 grams butter<br /> 50 grams cream<br /> 1 heaping teaspoon vanilla bean paste<br /> zest of two lemons<br /> pinch of salt<br /> <b>For the pumpkin lemon insert</b><br /> 150 grams grated pumpkin<br /> 50 grams fresh lemon juice<br /> 75 grams granulated sugar<br /> 30 grams cornflour<br /> 100 millilitres water<br /> 25 grams butter<br /><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the pumpkin insert, as it needs to be frozen. Mix together all the ingredients for the insert apart from the butter, and add them to a saucepan. Place it over medium high heat and let it slowly come to a boil. Once it starts to bubble, cook and stir for 2-3 minutes, until very thick and fragrant. Remove from the heat and add in the butter. Mix until incorporated, using an immersion blender if desire. Pour it into a 12 cm cake or pastry ring and freeze it solid, preferably overnight. </div> <div style="text-align: justify; text-indent: 30pt;">To make the white chocolate ganache, start by zesting the lemons and heating up the cream and butter until it almost comes to a boil. While the cream is heating up, mix together the chopped chocolate, lemon zest, vanilla, and salt. Pour the cream over the chocolate and mix until everything is smooth and blended. Let it cool down to room temperature, stirring from time to time as it cools. Cover the top with cling film and let it cool completely in the refrigerator, for at least 4 hours. </div> <div style="text-align: justify; text-indent: 30pt;">To make the soft cake layer, take a large bowl and sift in the plain flour, cornflour, and the baking powder. Whisk them together very well, and add in the sugar. Combine and set aside. Turn on the oven to preheat to 180°C and line the bottom and sides of a small round cake pan (15 cm) with baking parchment. Make a well in the centre of the dry ingredients, and add in water, oil, and vanilla. Quickly whisk until blended, and as soon as the batter is ready, pour it into the prepared pan, tap it lightly once or twice on the counter, and bake in a nicely preheated oven, at 180°C, for 12-15 minutes, checking for doneness early. Every oven bakes differently, so as soon as a toothpick inserted into the centre of the cake comes out clean, it is done. Remove the cake from the oven and let it cool down in the pan completely. </div> <div style="text-align: justify; text-indent: 30pt;">When everything is ready, whip the ganache with an electric mixer on high until very firm peaks form, and set it aside. Place the cake onto the serving platter, close a cake ring around it, and line it with a strip of acetate. Remove the pumpkin insert from the mould and place it on top of the cake layer. Gently spread the whipped filling on top and all around it, leaving a few tablespoons for the decoration. Tap the platter a few times on the counter so the filling settles, and place it in the refrigerator for at least 6 hours, preferably overnight. Yields 12 generous servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=6504378863629253779&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, September 20, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='4656817900896064280'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/09/vegan-chocolate-coffee-cake.html'>VEGAN MINT CHOCOLATE COFFEE CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">With colder weather approaching, there is nothing quite like a piece of homemade cake and a cup of freshly brewed coffee. An equally heartwarming and delicious treat. </div> <div style="text-align: justify; text-indent: 30pt;">Mint and chocolate are a delectable, timeless pairing, and when combined with a crumbly topping, it is a match made in dessert heaven. And the best thing is - it can be served both warm and cold, either with a generous scoop of ice cream, or a simple mug of tea. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success. </b></div> <div style="text-align: justify; text-indent: 30pt;">I found this to be the quickest way of preparing the batter, but you can definitely use a hand mixer and blend the ingredients in the same order. Fat carries flavour, so always start with butter and vanilla, and mint, in this case. The rest is just adding the dry ingredients to the wet ingredients. </div> <div style="text-align: justify; text-indent: 30pt;">As far as fresh mint goes, you can definitely add more fresh leaves, but do keep in mind that it can get overwhelming after baking. For some additional mint flavour, you can serve it with more fresh mint leaves, especially the really tiny ones, they look the prettiest. </div> <div style="text-align: justify; text-indent: 30pt;">Please check the cake often and check it with at toothpick even before the time indicated in the recipe, so the cake stays nice and moist. The crumb topping can get a touch dry if overbaked, as well. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan mint chocolate coffee cake with a crumb topping by food writer pastry development chef Tina Vesi膰" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaa7i8ahyphenhyphenHaUo0zZkPihHGcm6FIjE1u19o0XbCLSrWzOtyYx75JnVKAkSErsI4hcZojvtDiTUMQ9npA1BLFnHv0o2afD32UrwC5id04UDYYM3ARHhcuElfgd8wfnSvEV6vgE5vVav8eZhYZM8lMYh36qvOAs6r9zX0IxoW78sUj0NiF9LRA0AQBKY4Q8k/s1600/vegan%20mint%20chocolate%20coffee%20cake%20recipe%20by%20food%20writer%20pastry%20development%20chef%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the coffee cake</b> <br /> 80 grams plain flour <br /> 75 grams light brown sugar <br /> 10 grams unsweetened cocoa powder <br /> 1/2 teaspoon baking powder <br /> 1/8 teaspoon baking soda <br /> 45 grams vegan block butter, slightly softened <br /> 70 grams unsweetened apple sauce <br /> 1 heaping teaspoon vanilla bean paste <br /> 100 grams water <br /> 1/4 teaspoon apple cider vinegar <br /> 4-5 fresh mint leaves, or more to taste <br /> <b>For the crumb topping</b> <br /> 40 grams plain flour <br /> 20 grams toasted walnuts, ground <br /> 30 grams light brown sugar <br /> 2 tablespoons unsweetened cocoa powder <br /> 45 grams vegan block butter <br /> 1 teaspoon vanilla bean paste <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Preheat the oven to 180°C and line a small, round cake pan (13 cm) with baking parchment, bottom and sides. Take the softened butter, mint leaves, and vanilla, add them to a small blender, and let it run until it forms a nice, silky paste. Add in the sifted cocoa powder, and blend again. </div> <div style="text-align: justify; text-indent: 30pt;">To this, add the applesauce, water, vinegar, and sugar, and let it run again. If it looks like the batter is splitting at this point, that is fine. Pour the batter into a medium bowl, sift in the flour, baking powder, and baking soda, and whisk them together, making sure you do not overmix the batter. Pour it in the prepared cake pan and briefly set aside. </div> <div style="text-align: justify; text-indent: 30pt;">To make the crumb topping, mash together the butter and sugar until somewhat combined, then add in the flour, walnuts, and cocoa powder. Mix and mash with a fork until nice and crumbly, then add in the vanilla and combine. Top the cake and bake immediately, in a nicely preheated oven, at 180°C, for about 35-40 minutes. Check it with a toothpick to make sure it does not overbake. Let it cool in the pan completely, and then serve. Yields 6-8 servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=4656817900896064280&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, September 06, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='4042583282156331881'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/09/vegan-chocolate-plum-pie.html'>VEGAN CHOCOLATE PLUM CRUMB PIE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">Plums are in abundance now, it is their season, and I am using every chance I get to bake with them. They are glorious for all kinds of desserts in all forms, and they pair so amazingly well with walnuts. </div> <div style="text-align: justify; text-indent: 30pt;">This is the type of pie that would be my first choice when it comes to coffee desserts. The wonderful combination of textures is what makes it so appealing, as well as that wonderfully rich plum and chocolate filling. </div> <div style="text-align: justify; text-indent: 30pt;">Wonderfully soft base, fantastic filling, and a delightfully crunchy crumb topping make this the true epitome of late summer and early autumn. Especially served with a mug of tea, I have to admit. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success.</b> </div> <div style="text-align: justify; text-indent: 30pt;">The base layer needs to be baked enough to be able to hold the filling without it sinking, so if you feel that 10 minutes is not enough, do extend the baking time to 12 or even 15 minutes, adjusting the overall baking time based on that. The pie bakes relatively quickly, so the chances to overbake it are slim. </div> <div style="text-align: justify; text-indent: 30pt;">If you have plum jam that needs to be used up, feel free to use that instead of cooking the filling. Heat it up gently so it loosens up, add the chocolate and the walnuts, mix, and then simply spread it on the base layer. It will work perfectly! </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan dark chocolate sweet plum crumb pie recipe by food writer pastry development chef Tina Vesi膰" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63Rpg_8q0Sx4x56z01SDJZ_3PMfdIKqdQL2d0rB-JYt1uj27OR9qb-Ig0IH3eWFt-46d_dP7RODcOD2pF93U-FFGf9J4CpefE82Uz6oSbd1ADNvGwEIpJlTGtORIZIH8d00nB9KBCoYzbKJO0R4fzMRafZM9c46oXnGbkZSQODrx4_smgLsi4v3JI46c/s1600/vegan%20chocolate%20plum%20crumb%20pie%20recipe%20by%20food%20writer%20pastry%20development%20chef%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the base</b><br /> 120 grams plain flour<br /> ½ teaspoon baking soda<br /> 100 grams granulated sugar<br /> 40 millilitres vegetable oil<br /> 100 grams carbonated water<br /> 1 teaspoon lemon juice<br /> <b>For the chocolate plum filling</b><br /> 400 grams plums, stones removed<br /> 120 grams granulated sugar<br /> 30 grams cornflour<br /> 30 grams cold water<br /> 30 grams toasted walnuts, ground<br /> 50 grams extra dark chocolate (80%), chopped<br /> ½ teaspoon vanilla bean paste<br /> <b>For the crumb topping</b><br /> 60 grams vegan block butter, cold<br /> 80 grams granulated sugar<br /> 60 grams plain flour<br /> 40 grams toasted walnuts, ground<br /><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan dark chocolate sweet plum crumb pie recipe by food writer pastry development chef Tina Vesi膰" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzRMKi1gt4yiFP9KlZYInaIb4HLZ91qt57KubZIGVe6L3ks6riZ-5SqW6lAks5JX4gzYOOZBh11j5wSsJHKhoFV5sinaGQn-2bPUc6Va7wrCYxYsz6b9EvEOhIP5iCbmKsyqhlHfVwVVgLXkfE3Mxtdp7T2BupJxfoVNSCg9chCW7w0m02lLZawqIUrvA/s1600/vegan%20chocolate%20plum%20crumb%20pie%20recipe%20by%20pastry%20development%20chef%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the filling, as it needs time to cool down. Either chop up or blend the plums, add in the sugar and combine. Pour the fruit into a heavy saucepan and place it over medium high heat. Let it slowly come to a boil, and cook, stirring often, for 10-15 minutes, or until thickened and fragrant. </div> <div style="text-align: justify; text-indent: 30pt;">In a separate small bowl, whisk together the cornflour with the cold water, add it to the plums, and cook for 2-3 minutes, stirring constantly, until the filling becomes thick. Remove from the heat; add in the walnuts, vanilla, and the chocolate, and mix to combine. Set it aside to cool down. </div> <div style="text-align: justify; text-indent: 30pt;">Turn on the oven to preheat to 180°C. For the crumb topping, whisk together the flour, sugar, and the walnuts, add in the very cold cubed butter, and create a rough crumb topping, either with a pastry cutter or simply with your fingers, because it's such a small quantity. </div> <div style="text-align: justify; text-indent: 30pt;">For the base layer, mix together the flour with the baking soda and sugar, and add in all of the wet ingredients, mixing until just combined. Line a small square baking pan (18x18 cm) with baking parchment, pour in the base batter, and bake in a nicely preheated oven, at 180°C, for about 10 minutes, until it starts to firm up. Remove it from the oven, <u>gently</u> add the plum filling and the crumb topping, and return to bake for another 25-30 minutes. It should be delightfully fragrant and slightly crispy on the edges. </div> <div style="text-align: justify; text-indent: 30pt;">Let the pie cool down completely in the pan, then slice up and serve with freshly brewed coffee. Yields 16 pieces. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=4042583282156331881&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, August 30, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='5370905638082296360'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/08/vegan-chocolate-biscoff-cake.html'>VEGAN CHOCOLATE FUDGE BISCOFF LAYER CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">When it comes to foolproof desserts, nothing beats chocolate cake. It is universally loved and the texture can be fine-tuned to be fudgy or airy, or even brownie-like. And with that tiny bit of espresso added, it is a chocolate dream come true.</div> <div style="text-align: justify; text-indent: 30pt;">And Biscoff cookies, with their rich and deep caramel and cinnamon flavour, pair perfectly with both chocolate cake and apricot brandy. In general, apricots compliment caramel very nicely, and brighten up those deep, earthy cinnamon tones. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success. </b></div> <div style="text-align: justify; text-indent: 30pt;">Whenever you make this type of filling, it is always a good idea to add the ground biscuits gradually, stirring with a spatula or a wooden spoon, so the filling stays nice and soft, but workable. It is also good to have a few extra biscuits on the side, in case the filling is too soft. </div> <div style="text-align: justify; text-indent: 30pt;">The reason behind this is quite simple - some vegan soured cream alternatives have more liquid than others, and that affects the filling consistency greatly. Combined with the additional liquid from the apricot brandy, it is a great idea to have a bit more cookies on hand. </div> <div style="text-align: justify; text-indent: 30pt;">If you do not want to use the apricot brandy, do add a few drops of apricot extract, and adjust the amount of ground biscuits added to the filling. In general, these quantities cannot make the filling too crumbly, but if that does happen, add a tablespoon of plain yoghurt and stir it through, and it will be perfect. </div> <div style="text-align: justify; text-indent: 30pt;">However, if you wish to add more of the apricot brandy to this little cake, do not add it to the filling, because it will get way to soft to set, but instead sprinkle it on the cake layers. You can use it as it is, or mix it with a bit of simple syrup, to dilute it, I leave that to you.</div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan chocolate fudge biscoff layer cake recipe by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4ryRUROn2WKje4BKxF1WxoHqkqy-H3POKfaRJn_G7PN6T5SBu6c8HvaXWKC4-UTeiHAOHImrHA15V8fBizQXKPCR18DialrHKraCzU_xcnhEJPJSm5eIc_4vs5YwYrBudo397FsWE-uqfJbxFkygll3L1D3nXa9ie9NRxiDr3EYMrUeLEvVWVehx/s1600/vegan%20chocolate%20fudge%20layer%20cake%20with%20biscoff%20cheesecake%20filling%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the chocolate fudge cake layers</b> <br /> 250 grams plain flour <br /> 40 grams unsweetened cocoa powder <br /> 300 grams icing sugar <br /> 10 grams baking powder <br /> 425 millilitres boiling water <br /> 1 ½ teaspoons instant espresso powder <br /> 100 grams applesauce <br /> 45 millilitres vegetable oil <br /> 2 teaspoons vanilla bean paste <br /> <b>For the Biscoff filling</b> <br /> 250 grams Biscoff cookies, finely ground <br /> 350 grams vegan soured cream alternative or thick vegan Skyr <br /> 150 grams icing sugar, sifted <br /> 30 millilitres apricot brandy<br /> 1/2 teaspoon vanilla bean paste <br /> <b>For serving</b> <br /> 100 grams dark chocolate (80%) <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;"> Start by making the chocolate cake layers. Preheat the oven to 180°C. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix it through. Line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides, and set it aside. </div> <div style="text-align: justify; text-indent: 30pt;"> Make a well in the centre of the dry ingredients; add in the warm water, oil, vanilla, applesauce, and fresh lemon juice, and whisk until just combined. Pour the batter into the prepared pan and bake immediately in a preheated oven, at 180°C, for about 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Make sure the cake is soft and fudgy, and not dry. Let it cool in the pan completely. </div> <div style="text-align: justify; text-indent: 30pt;"> Once the cake is cool to the touch, make the filling. Place the vegan soured cream alternative (or vegan Skyr) into a medium bowl, add in the apricot brandy, vanilla, and the icing sugar, and fold them together using a spatula. Add in the ground Biscoff cookies, and fold them through until combined. The filling will be soft, but manageable. If you feel it is too soft to work with, add a bit more of ground Biscoff cookies. </div> <div style="text-align: justify; text-indent: 30pt;"> As soon as everything is ready, proceed to assemble the cake. Level the cake, if necessary, and slice it in half crosswise and lengthwise, to create four thin rectangular layers. Take a few big spoonfuls of the filling to use as frosting, and divide the rest into three equal parts. </div> <div style="text-align: justify; text-indent: 30pt;"> Place the first cake layer onto the serving platter, close a cake form around it, line it with a strip of acetate, and spread on a portion of the filling. Continue stacking until everything is used up, and spread the reserved filling on the very top of the cake. Place it into the refrigerator for at least 8 hours. When ready to serve, remove the cake from and the acetate strip, abundantly top with dark chocolate shavings and serve. Yields 9 rich servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=5370905638082296360&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, August 23, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='3446877606001207261'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/08/vegan-nougat-chocolate-ice-cream.html'>VEGAN NOUGAT CHOCOLATE ICE CREAM</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">Although I believe ice cream can and should be eaten year-round, its prime time is undoubtedly during the summer months. However, many traditional ice cream recipes require egg yolks, making them unsuitable for anyone who cannot or does not want to have eggs. That is one of the reasons why I hold no-churn ice creams so dear. </div> <div style="text-align: justify; text-indent: 30pt;">No-churn ice creams are generally easier to make because they do not require an ice cream maker or prolonged cooking during the heat. Mixing and freezing is all that is needed, and that makes them much more accessible, which is something that is quite important to me. And speaking of that, they often require fewer steps and less preparation in general, which is great if you are including your little ones in the process. </div> <div style="text-align: justify; text-indent: 30pt;">That is why this little frozen gem is simply perfect for summer; full of chocolate and hazelnuts, and with a delightfully creamy texture. It is essentially Viennese nougat in a beautifully frozen form. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success. </b></div> <div style="text-align: justify; text-indent: 30pt;">If you cannot find sweetened condensed oat milk, any plant-based condensed milk will work just as well, although some might alter the flavour slightly, like coconut milk. You can also make your own sweetened condensed milk using powdered milk of choice, which will work perfectly, as well. </div> <div style="text-align: justify; text-indent: 30pt;">Do not fret that additional icing sugar in the recipe; cold decreases sweetness, and the ice cream will not taste as good if the sugar is omitted, even with the sweetened condensed oat milk. However, if you like, you can add actual melted vegan nougat instead of the hazelnut butter, but do omit the sugar in that case, as nougat is usually quite sweet on its own. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan nougat chocolate ice cream by Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgcDWP33nUxS-SGfJQmXhdjVPTufOLxhhWT2Ock5HmY-IbJyGjrgw3nOro8Tkt947ZCQOKagwl7nROcISeg7aC4mEIWB1hIWkI1N03PcNwrhqtqPCBEOgDm5MzE41rNqtA8wBh2j-wc_Ew6LdVZZx4bzVAx-Ndnoy08UYdE9JsgnfyhoZAULbigBtczc/s1600/vegan%20nougat%20chocolate%20ice%20cream%20recipe%20tina%20vesic%20food%20writer%20pastry%20development%20chef.jpg" /></div><br /> <i>Ingredients</i><br /> 200 grams sweetened condensed oat milk, cold<br /> 200 ml plant-based double cream<br /> 100 grams hazelnut butter<br /> 80 grams extra dark chocolate (at least 85%)<br /> 50 grams icing sugar, sifted<br /> 1 teaspoon vanilla bean paste<br /> a couple of big pinches of salt<br /><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Start by melting the dark chocolate over low heat or in the microwave, and set it aside so it can cool down slightly. Place the hazelnut butter into a large bowl, add in the icing sugar, vanilla, and salt, and blend briefly. You can also whisk it with a wire whisk at this point. Take a separate large bowl, preferably a metal one, and whip the plant cream until stiff peaks form. </div> <div style="text-align: justify; text-indent: 30pt;">Take the cooled chocolate and whisk it well with the hazelnut butter. Using a rubber spatula and gentle motions, fold the whipped cream into the hazelnut and chocolate in two or three additions, whichever one you are more comfortable with. Do not use a whisk or a hand mixer, so the batter does not deflate. It is also fine if there are streaks of cream visible throughout the ice cream. </div> <div style="text-align: justify; text-indent: 30pt;">Gently pour it into a freezer-safe container and freeze it for at least 4 hours, up to overnight. Serve the ice cream with some additional vegan chocolate sauce or chopped toasted hazelnuts. Yields around 700 ml of ice cream or 6 servings.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=3446877606001207261&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, August 09, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='4218229890441474103'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/08/vegan-blackberry-coconut-cake.html'>VEGAN NO-BAKE BLACKBERRY COCONUT CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> Although the summer heat is starting to mellow down, there is always room for no-bake desserts. The combination of ease of preparation, no need for an oven, and simple, wholesome ingredients guarantees a fantastic experience on every bite. </div> <div style="text-align: justify; text-indent: 30pt;"> The wonderful blend of fresh blackberries and coconut makes for a perfect pairing, with the delightful burst of tanginess combined with the smooth sweetness of coconut. With its straightforward preparation and easily obtainable ingredients, this little no-bake beauty indeed shows that simplicity and deliciousness are achievable in this form, as well. </div> <div style="text-align: justify; text-indent: 30pt;"><b> My tips for success. </b><div style="text-align: justify; text-indent: 30pt;"> When it comes to straining blackberries to remove the pips, I leave that to your choice. I do not mind them at all in desserts, but if you want a completely smooth filling, pur茅e the blackberries first, and strain them through a fine mesh sieve, and then proceed with the recipe. Do keep in mind that you will need more blackberries than the recipe calls for, as some of the pulp will inevitably be removed alongside the pips. </div> <div style="text-align: justify; text-indent: 30pt;"> Any plant-based milk will work for the base of the cake, although I prefer the coconut milk, as it is a coconut layer. Soy milk also works well, because it's neutral and gives a nice texture to the custard. </div> <div style="text-align: justify; text-indent: 30pt;"> On a final note, do adjust the sweetness level of the blackberry cream filling to your preferences. Some blackberries can be very tart, and if you don’t like that, it is better to increase the amount of sugar and fully enjoy the dessert. </div> <div style="text-align: justify; text-indent: 30pt;"> Keep in mind that other than granulated sugar, you can also use brown sugar, coconut sugar, as well as maple syrup, agave syrup, or even date syrup. Some of these will slightly change the colour of the filling, but that is not a problem, as it will still be fantastic. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan no-bake blackberry coconut cake recipe by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBziAZpLH9TXWhT772aUFH6NOEJtimT4bfnLyEmb0InC5iL8tNhKn2EnbBs1wu7z_ai08O8NJqsKuc4xvUvhHNqhJhx2vKbKYGJ_1zxw84RInEwq1jk38LVoSwu4kcPnf2Z7GUg1HQrfteNUvqW2jho2B0koCoPOwHm0ObpjwqKxPV-7xLqjdh6J7DoY0/s1600/vegan%20no-bake%20blackberry%20coconut%20entremet%20cake%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the coconut base</b> <br /> 120 millilitres soy or coconut milk <br /> 20 grams cornflour <br /> 75 grams granulated sugar <br /> 60 grams vegan block butter, cubed <br /> 80 grams desiccated coconut <br /> 50 grams vegan white chocolate, chopped <br /> ½ teaspoon vanilla bean paste <br /> <b>For the blackberry filling</b> <br /> 250 grams blackberries <br /> 40 grams cornflour <br /> 100 grams granulated sugar <br /> 50 millilitres cold water <br /> 125 grams vegan block butter <br /> ½ teaspoon vanilla bean paste <br /> <b>For the blackberry jelly insert</b> <br /> 100 grams blackberries <br /> 25 grams cornflour <br /> 25 millilitres cold water <br /> 50 grams granulated sugar <br /> 10 grams vegan block butter <br /> ¼ teaspoon vanilla bean paste <br /> <b>For the chocolate glaze</b> <br /> 100 grams dark chocolate (at least 60% cocoa solids) <br /> 30 millilitres vegetable oil <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the blackberry jelly insert, as it needs to be frozen. Place the berries into a blender jar, along with the sugar, water, and cornflour, and blend until completely smooth. Pour this mix into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often, either with a rubber spatula or a whisk. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously and constantly. </div> <div style="text-align: justify; text-indent: 30pt;">As soon as it is done, remove it from the heat and add in the vanilla and the vegan block butter. Mix well, either by using a wire whisk or an immersion blender, and transfer it to a 12-cm round cake pan or a pastry ring, lined with baking parchment, bottom and sides. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 4-6 hours, or until frozen solid. This can also be done the night before. </div> <div style="text-align: justify; text-indent: 30pt;">Next, make the blackberry filling. Similarly to the jelly insert, place the berries into a blender, add in the sugar, water, and cornflour, and blend until completely smooth. Pour it into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often. As soon as it starts to boil, whisk vigorously, and cook until glossy, about 2-3 minutes. Remove it from the heat, and add in the diced vegan block butter and vanilla. It can be cold or at room temperature, it makes no difference. Blend the butter well into the cooked custard, either with a hand mixer or an immersion blender, cover the top with a piece of cling film, and let it cool down to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;">Finally, make the coconut base layer. Prepare a 15-centimetre cake or pastry ring by placing it onto the serving platter and lining it with a strip of acetate, at least 5 centimetres tall. This will make the assembly easier. </div> <div style="text-align: justify; text-indent: 30pt;">Pour the milk of choice into a heavy-bottomed pot or a saucepan, and add in the cornflour and sugar. Place the pan over medium heat, and let it come to a boil. As soon as it starts boiling, cook until thickened, stirring often. This should take no longer than 3 minutes. Remove from the heat and add in the vegan white chocolate, vegan block butter, and vanilla, and let it stand for a minute or so, so everything starts to melt. Take a hand mixer and blend this batter carefully, on low speed, as it can splatter, and once blended, add in the desiccated coconut, and continue mixing, increasing the speed as you go, until smooth. Add this to the lined cake ring and level it as much as possible. Let cool to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;">Once everything is cool and ready, proceed to assemble. </div> <div style="text-align: justify; text-indent: 30pt;">Take the blackberry filling and whip it with an electric mixer on high, to make it smooth and easily spreadable. Remove the blackberry insert from the mould and place it on top of the coconut layer. Gently spread the whipped filling on top and all around it, leaving a few tablespoons for decoration. Tap the platter a few times on the counter so the cream filling settles, and place it in the refrigerator for at least two hours. </div> <div style="text-align: justify; text-indent: 30pt;">Once the cake is chilled and somewhat firm, make the chocolate glaze. Melt together the chopped chocolate and the vegetable oil, stirring until all of the visible oil streaks are gone. This can also be done with an immersion blender. Pour the glaze on top of the cake, shake and tap the platter to level it, and place it in the refrigerator for at least 8 hours. Yields 12 generous servings. <span style="color: white;">© Tina Vesi膰 2024 </span></div></div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=4218229890441474103&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, July 26, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='5639550219091369085'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/07/vegan-honey-sesame-chocolate-truffles.html'>VEGAN HONEY SESAME CHOCOLATE TRUFFLES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">This is a type of dessert that I loved the most as a child, and I still love them to this day, to be completely honest. They are miniature desserts that are typically served during holidays and celebrations, and they are quite literally the very first thing that gets eaten at any gathering. </div> <div style="text-align: justify; text-indent: 30pt;">Understandably so, too, as they are an absolutely delicious, one-bite sweet little treat that is often either made out of chocolate or glazed in chocolate. They are often made with traditional ingredients like walnuts or hazelnuts, honey, jam, and various types of ground biscuits. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success</b></div> <div style="text-align: justify; text-indent: 30pt;">I actually like to weigh each truffle so they are all the same, but you can most definitely just use a teaspoon and take out batter like that, especially if you will be enjoying them at home. This will definitely save time. </div> <div style="text-align: justify; text-indent: 30pt;">Use whichever vegan honey you prefer, and if you wish, you can add a few drops of honey flavouring, if it is available to you. That way the flavour will shine through more intensely and blend really well with sesame. Using maple syrup is also an option, although it will alter the flavour slightly. Do keep in mind that some vegan honeys and maple syrup are a bit runny, so you might need a bit more biscuit crumbs to make them hold their shape. Always have more than the recipe calls for, in case they absorb more liquid, or you decide to roll them in those same crumbs after shaping. </div> <div style="text-align: justify; text-indent: 30pt;">I used a mix of white and black sesame seeds, but you can use all white sesame seeds, the truffles will still be absolutely delicious. You can, if you wish, additionally dip them in chocolate instead of rolling them in sesame seeds, but do use a thin layer of chocolate, so it does not end up overpowering. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Vegan honey sesame chocolate truffles posni sitni kola膷i recipe by food writer pastry development chef Tina Vesi膰" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfeu6tSWMq4gnCtSPdo4hbW2q3JcTqat1vT5waTSg1_rOpyOOFuREDzl2nMcEQpZU062OcDnUtpCte_1zsPRTsRXzRo7Jj07jJtD4UcI_ObabjIQHmwB6CccMigBUG39T7_OlsWYNEzyDKJMNel0ADgzkBvSLWITRm9mpUInNKQ_NSyBoHLB5atSxJfIk/s1600/vegan%20honey%20sesame%20chocolate%20truffles%20domaci%20sitni%20kolaci%20recipe%20food%20writer%20pastry%20development%20chef%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> 75 grams vegan block butter <br /> 25 grams soy milk <br /> 50 grams vegan honey <br /> 50 grams dark chocolate (at least 75% cocoa solids) <br /> 1 teaspoon vanilla <br /> 150 grams sesame seeds, white and black, divided <br /> 125 grams vegan vanilla biscuits, finely ground <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Start by toasting the sesame seeds over medium heat. Place a large pan over medium heat and add the sesame seeds in an even layer. Toast them, while stirring, for about 2-3 minutes, or until fragrant, but make sure they do not burn, as they will taste quite bitter. Once done, take out 50 grams of the mixed sesame seeds to use as topping, and put the rest into a separate bowl. </div> <div style="text-align: justify; text-indent: 30pt;">Take a medium saucepan and add in the soy milk, vegan honey, vegan block butter, and vanilla, and place it over medium heat. Let it heat up slowly and meld together without coming to a boiling point. Once everything is melted, add in the chocolate, remove from the heat, and stir until combined. </div> <div style="text-align: justify; text-indent: 30pt;">Pour this mixture over the larger portion of the toasted sesame seeds, and mix well. Finally, start adding in the biscuit crumbs. Depending on your specific biscuit, you may not use the whole quantity, or you might need a bit more. It is always handy to have a bit more biscuits when making this type of truffles. </div> <div style="text-align: justify; text-indent: 30pt;">Once everything is nicely mixed, let it cool down slightly, so you can shape it into truffles. This can be done by letting it stand at room temperature for about 15 minutes, or if your kitchen is really warm, by placing the bowl in the refrigerator for not longer than 10 minutes. </div> <div style="text-align: justify; text-indent: 30pt;">Take out small portions of the batter, around 15 grams per truffle, shape them into a nice little sphere, and immediately roll in the reserved sesame seeds. That way, the topping will stick to them nicely. Keep rolling until you use up all of the batter, arrange them in a single layer on a large serving platter, and let them firm up in the refrigerator for at least 4 hours. Yields 25 small truffles. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=5639550219091369085&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, June 28, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='2090277714150777141'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/06/vegan-chocolate-hazelnut-fudge-cake.html'>VEGAN CHOCOLATE HAZELNUT FUDGE CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">Summer is officially here in the Northern hemisphere, and late evening gatherings simply call for indulging in delightful cakes such as this one. The toasted hazelnuts embellish the cake with a delightful, warm, earthy flavour that complements perfectly the deep, intense flavours of dark chocolate. Truffle-like chocolate cake, rich and smooth hazelnut fudge frosting, and a shiny chocolate glaze make this wonderful little cake a true velvety treat. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success</b></div> <div style="text-align: justify; text-indent: 30pt;">It truly is best to use toasted hazelnuts for this type of cakes, because they have the most flavour, but even blanched will work well, even though the cake will be milder in flavour and somewhat lighter in colour. </div> <div style="text-align: justify; text-indent: 30pt;">When it comes to baking, always use the written instructions as a guideline, honouring your baking equipment first and foremost. You know your oven best, and if it runs a bit hotter, the cake will be done sooner. Always check with a toothpick to make sure it is done, but not dry. </div> <div style="text-align: justify; text-indent: 30pt;">This cake is really meant to be served straight out of the pan, but if you want to transfer it to a nice cake platter and decorate it further, it is absolutely possible. After chilling overnight, simply remove it with the parchment, gently and carefully remove the parchment, and place it on the platter. Alternatively, if you are certain that that is how you want to serve it, you can remove the parchment once the cake is cool, and simply place it on the cake platter, closing a square cake form around it, and then proceeding with the recipe. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCry3DzAHB6qKRaiIGHqCyhV_HECvJj9nWq9z7Lh0OIxzbOkbUOSsGDRD36zNMc1rHL8Cu-pCK1br5zpGZa0tHdpdgmNwHnWa-5uAgi7F3B3Tsi2wnywOzluFGz2LsjdKpNhowt2RsvVw/s0/vegan+chocolate+hazelnut+fudge+cake+recipe+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the vegan chocolate cake</b> <br /> 200 grams plain flour <br /> 50 grams toasted hazelnuts, ground <br /> 1 ½ teaspoons baking powder <br /> 10 grams unsweetened cocoa powder <br /> ½ teaspoon instant espresso powder <br /> 120 grams light brown sugar <br /> 65 millilitres vegetable oil <br /> 200 millilitres boiling water <br /> 1 teaspoon vanilla bean paste <br /> <b>For the rich vegan hazelnut frosting</b> <br /> 350 millilitres soy milk, cold <br /> 40 grams cornflour <br /> 30 grams plain flour <br /> 50 grams dark brown sugar <br /> 100 grams vegan block butter, cubed <br /> 60 grams hazelnut butter <br /> ½ teaspoon vanilla bean paste <br /> <b>For the dark chocolate glaze</b> <br /> 100 grams dark chocolate (at least 70% cocoa solids) <br /> 40 grams vegan block butter <br /> 30 millilitres soy milk <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the hazelnut fudge filling, as it needs a bit of time to cool down and set. Sift together the flour and cornflour into a heavy saucepan, add in the sugar, and mix very well. Pour in the cold soy milk and the vanilla, whisk well, and place the pan over medium heat. Let it heat up slowly, and as soon as it starts to simmer, start stirring. Cook, stirring <u>constantly</u> for about 2-3 minutes, or until thickened and glossy. </div> <div style="text-align: justify; text-indent: 30pt;">Remove from heat, add in the vegan block butter, vanilla, and the hazelnut butter, and whisk until incorporated. At this point, you can use a hand mixer or an immersion blender if you find it easier. Once blended, cover the top with a piece of cling film or baking parchment, and set it aside to cool down to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;">Next, make the fudge cake. Set the oven to preheat to 180°C. Sift the cocoa powder into a small bowl, add in the espresso powder, and pour in about 50 millilitres of boiling water over it. Mix briefly, and let it bloom. Take a large bowl, add in the sugar and the rest of the hot water, mix well, and set it aside so the sugar starts to melt. </div> <div style="text-align: justify; text-indent: 30pt;">Add in the oil, vanilla, and the cocoa powder, and mix very well. Tip in the plain flour, ground hazelnuts, and the baking powder, and whisk until just blended. </div> <div style="text-align: justify; text-indent: 30pt;">Take a medium rectangle baking pan (18x18 cm), and line it with baking parchment. Pour in the batter and tap it very lightly on the counter to remove any large bubbles. Bake immediately, in a nicely preheated oven, at 180°C, for about 15 minutes or so. Once a toothpick inserted in the centre of the cake comes out clean, it is done. Remove it from the oven, and let it cool down to room temperature in the pan. </div> <div style="text-align: justify; text-indent: 30pt;">Once the cake and the filling are cool to the touch, mix the filling with an electric mixer on high for a minute or so, until smooth and creamy. Spread it all over the top of the cake, levelling it as much as possible. Place the whole pan in the refrigerator for at least an hour, preferably two. </div> <div style="text-align: justify; text-indent: 30pt;">When the filling is somewhat firm to the touch, make the chocolate glaze by melting together the dark chocolate, vegan block butter, and soy milk over low heat. Once melted, let it cool down for a few moments, glaze the top of the cake, and return it to the refrigerator for at least 6 more hours, preferably overnight. Yields 9 <b>rich</b> servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=2090277714150777141&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, May 24, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='8735470006666360097'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/05/vegan-chocolate-rum-bars.html'>NO-BAKE VEGAN CHOCOLATE RUM BARS</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">I have written before about <b>the</b> chocolate bar of my childhood, the famed milk chocolate filled with rum fondant, and how much I still love that chocolate rum combination to this day. These little bars feature just that fantastic blend, with a perhaps unexpected ingredient as their base - chickpeas. </div> <div style="text-align: justify; text-indent: 30pt;">They are incredibly versatile and useful in a whole array of recipes, sweet and savoury, and I love using them in desserts like these. Combined with chocolate, cocoa powder, and rum, they are simply blended into a smooth paste, mixed with a few more ingredients, and left to set. As simple as that. </div> <div style="text-align: justify; text-indent: 30pt;">I love how flexible these bars are, and how adaptable the recipe itself is. You can add more icing sugar if you like your bars sweeter, you can replace the sugar altogether with 5-6 Medjool dates, or you can use maple syrup or even vegan honey, and add a bit more of ground biscuits, to make the batter pliable. </div> <div style="text-align: justify; text-indent: 30pt;">You can add a teaspoon or two of rum extract, to enhance the flavour, or if you do not want to use alcohol at all, replace the quantity stated in the recipe with almond milk and simply add the rum flavouring to taste. They will be delicious either way. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2NbSDsuF6chC2mi6y9nyP5ZPpZ1qf6h2Fad7q4PJI-4e77H4ZQD8DnpDa0OAnEViYJAdDU-92UW24pA3wU0wquLSAxjuaa52r_Pw_Mp3MCuF9mJOTUEcZB58aUe6bOkhUaHHiwsAW0xJ0MecYMBzAQu8N9pMLyIyaGsdkOVEfK5gm8x5bwq8FdpvBhU/s1600/vegan%20chocolate%20rum%20bars%20recipe%20by%20pastry%20development%20chef%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i> <br /> 250 grams cooked chickpeas <br /> 100 grams dark chocolate (at least 60% cocoa solids) <br /> 100 grams vegan block butter <br /> 120 grams icing sugar, sifted <br /> ½ teaspoon vanilla bean paste <br /> 50 millilitres dark rum <br /> 15 grams unsweetened cocoa powder <br /> 150 grams finely ground almonds <br /> 100 grams vegan vanilla biscuits, finely ground <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Start by draining the chickpeas very well from aquafaba, and placing them in a blender. Melt together the dark chocolate and the vegan butter, either over low heat or in the microwave, and set them aside for a moment, to cool down. </div> <div style="text-align: justify; text-indent: 30pt;">Add the icing sugar, vanilla, and rum to the chickpeas, and let the blender run until a smooth, fragrant paste forms. Add in the cocoa powder, and blend well. At this point, there should not be any visible bits of chickpeas left. </div> <div style="text-align: justify; text-indent: 30pt;">Add in the melted and cooled chocolate, and blend until smooth. Transfer the batter to a large bowl and add in the ground almonds. Mix and fold with a wooden spoon or a spatula until all the almonds are mixed through. Finally, add in the ground vanilla biscuits in a few additions, mixing and folding after each addition. If the batter looks very soft, you can add a bit more biscuits, but do not overdo it, as they will be tough after cooling. </div> <div style="text-align: justify; text-indent: 30pt;">Line a small square cake pan (15x15 for taller bars or 18x18 for slightly shorter ones) with baking parchment and gently press in and level the batter. Place the pan into the refrigerator for at least 4 hours, or until firm and set. Slice into 36 squares or the desired number of bars, and serve. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=8735470006666360097&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, May 17, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='4150173120424376239'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/05/vegan-chocolate-apricot-cookies.html'>VEGAN CHOCOLATE APRICOT THUMBPRINT COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">When I compare my dessert preferences now to those of my childhood, I realise that not much has changed. As a child, I absolutely loved spice cookies called Medenjaci, which were made with honey and cinnamon. Quite similar to Pfeffern眉sse, only made larger and without any glaze. </div> <div style="text-align: justify; text-indent: 30pt;">But what I really loved was the actual spice combination, as I enjoy it to this day. And that combination is the essence of these cookies, as well. The timeless blend of cinnamon, cloves, and ginger, beautifully enhanced by apricot jam and dark chocolate, they are simply divine with a cup of tea. </div> <div style="text-align: justify; text-indent: 30pt;">Incredibly easy to make, completely dairy-free and egg-free, of course, they take no longer than an hour from start to finish. Personally, I like to enjoy them slightly warm with a dash of icy cold jam, without any glaze, but I do recommend glazing them, for a wonderful balance of flavours. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RjYW6Ewlb_jA6PHjpODCutFbm7THDso_HhJLYwnoKBs1v8EWQJM27x8TCKQAeS8iPIA69_vFAqUoGQe5wt5FA7kZvr7JuaxqIxGvESXQkeL6tHLhqPd0a8UKMEiKIJcUNdVeFTPv_89lZRQTEtBhWRKGB083ElXoeV9fYlLLCUrkUWP2qjztMPEo/s1600/vegan%20cinnamon%20apricot%20chocolate%20thumbprint%20cookies%20recipe%20by%20food%20writer%20tina%20vesic.jpg"/></div><br /> <i>Ingredients</i><br /> <b>For the vegan cookies</b><br /> 200 grams plain flour <br /> 50 grams whole-wheat flour<br /> 1 teaspoon ground cinnamon<br /> ¼ teaspoon ground cloves<br /> ¼ teaspoon ground ginger<br /> ½ teaspoon baking soda<br /> 90 grams granulated sugar<br /> 50 millilitres water<br /> 50 millilitres vegetable oil<br /> 60 grams vegan honey<br /> 1 teaspoon vanilla bean paste<br /> <b>For the filling and glazing</b><br /> 75-100 grams thick apricot jam<br /> 150 grams dark chocolate (75% cocoa solids) <br /><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgPPw0Ej03BLDUJpThTS53nNr-OKAX12N1I34Wmp7DlvRIvjW7OfFNJ2cueYOD05RqRtjBSpMvo4RX-n25AplCDT0QtFcwed0vVlESSrc4RBjWi1uOrjag51CCFtLO-pn3dkZcjdC-ELycqsG8N6Siu5cRFbAdU9O5qwipLkOh0e_-qg5te2l8AAt/s1600/vegan%20cinnamon%20apricot%20chocolate%20thumbprint%20cookies%20recipe%20by%20tina%20vesic%20food%20writer.jpg"/></div><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Set the oven to preheat to 180°C. Take a large bowl and sift in both types of flour, spices, and baking soda, and whisk them together well. Add in the sugar and whisk to combine. In a medium saucepan, combine water, oil, honey, and vanilla, and bring to a rolling boil. Once boiling, pour it over the dry ingredients, and mix with a wooden spoon until a soft dough comes together. Briefly and lightly knead with your hands to make it into a proper dough, divide it into 16 equal pieces, roll them into balls, and arrange them on a large baking sheet lined with baking parchment. They do not spread much while baking. </div> <div style="text-align: justify; text-indent: 30pt;">Using the tip of your finger or the end of a wooden spoon, make an indentation in the centre of each little dough ball, and bake them immediately, in a nicely preheated oven, at 180°C for about 10-12 minutes. They should not change their colour a lot; only perhaps get lightly golden on the bottom. Remove them from the oven and let them cool down on the baking sheet. If desired, gently press on the indentations with either a tiny measuring spoon or the end of a wooden spoon, to make them more prominent. </div> <div style="text-align: justify; text-indent: 30pt;">When they are barely lukewarm, place the apricot jam into a piping bag and generously fill each cookie. Place them into a sealed container so they don’t dry out and melt the chocolate, either on low heat or in the microwave. Glaze each cookie to your liking, either by dipping it into the chocolate or pouring the chocolate over it, and let the glaze set. Yields 16 medium cookies. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=4150173120424376239&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, May 10, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='3205789490600383041'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/05/vegan-chocolate-orange-brownie-cake.html'>VEGAN CHOCOLATE ORANGE FUDGE BROWNIE TORTE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">As far as I am concerned, dark chocolate and orange are a truly timeless flavour combination when it comes to desserts. All vegan chocolate orange treats have that je ne sais quoi which makes them simply perfect, but cakes indeed hold a special place in my heart. </div> <div style="text-align: justify; text-indent: 30pt;">And even though it has a striking appearance, this little vegan fudge brownie torte is quite simple to make. Completely dairy-free and egg-free, it is velvety and smooth, with vibrant citrus notes coming through so brightly. </div> <div style="text-align: justify; text-indent: 30pt;">Due to it having a brownie base, I recommend letting it stand at room temperature for 10-15 minutes before serving, so it softens up slightly and completely melts on each bite. Do serve it with strong coffee, as it pairs oh-so-well with the chocolate and citrus notes. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80-mk7S1AhdRD4L7MlHC7T-prfpTdxwXmj2ntuYbzvWQWrWOXY2ebzxvZvOqKUZ5Usl7Z_DkFAwSfe0138NUwWTGFZCMeo6se5ezfhhV0JFtJDWQoPOzw9d8Tez1guzMj9RioSXOUTagj0Pv8xdtsIg9mW3dyK_hm5d3kwiyzBISlk_dqQ0mTCALgn_4/s1600/vegan%20chocolate%20orange%20fudge%20brownie%20torte%20recipe%20by%20food%20writer%20tina%20vesic.jpg"/></div><br /> <i>Ingredients</i> <br /> <b>For the fudge brownie base</b> <br /> 100 grams plain flour <br /> 25 grams unsweetened cocoa powder <br /> 1 teaspoon baking powder <br /> 70 grams vegan block butter <br /> 100 grams dark chocolate (75% cocoa solids) <br /> 100 grams granulated sugar <br /> 150 grams vegan vanilla yoghurt <br /> 1 teaspoon dark rum <br /> 60 millilitres aquafaba <br /> 1 heaping teaspoon vanilla bean paste <br /> <b>For the fresh orange filling</b> <br /> 150 grams fresh orange segments <br /> 150 grams granulated sugar <br /> 1 ½ teaspoons cornflour <br /> 30 millilitres cold water <br /> <b>For the vegan dark chocolate mousse</b> <br /> 200 millilitres plant-based double cream <br /> 100 grams dark chocolate (80-85% cocoa solids) <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08FdbXSHz1SFeZQt54rheCgpnsdHBxjGAr2zUlcfwKJ5LqbPOQpqs_-9Ebx0VyCY0ASHUvxRVmCTOAFZtpbcCim2DQYe4UepxbjVMEPGKP6OFcPyLabElsNiB-jpDFGmrIkY6TC__zW8UemhNABqw7i_U3Utoz0fO9BL6Wv-jVBmT8BXUGD6vHQGqjgE/s1600/vegan%20chocolate%20orange%20fudge%20brownie%20torte%20recipe%20by%20tina%20vesic%20food%20writer.jpg"/></div><br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the fresh orange filling. Segment two or three large oranges and place the fruit into a heavy bottomed saucepan, along with the sugar, and place it over medium heat. Let it come to a boil, and then cook for about 10 minutes, stirring quite often, until all the liquid evaporates. </div> <div style="text-align: justify; text-indent: 30pt;">Dissolve the cornflour in cold water and add it to the orange jam. Mix vigorously and cook for a minute or two, until thickened. Remove it from the heat, transfer it to a small bowl, and let it cool down completely. This can also be done the night before. </div> <div style="text-align: justify; text-indent: 30pt;">For the vegan dark chocolate mousse, chop up the chocolate finely, and place it into a heavy saucepan or a medium pot, along with the plant double cream. Place the saucepan over medium heat and let everything melt together slowly. Do not rush this process so the chocolate does not burn. </div> <div style="text-align: justify; text-indent: 30pt;">Once everything is melted and smooth, remove it from the heat, cover the top with a piece of cling film or baking parchment, let it cool down to room temperature, and then place it into the refrigerator for at least 4-6 hours, so it can whip up. </div> <div style="text-align: justify; text-indent: 30pt;">Once the fillings are cool, make the vegan fudge brownies. Turn on the oven to preheat to 180°C. Sift the flour with the cocoa powder and baking powder, and set it aside. Chop up the vegan dark chocolate finely, add it to a small saucepan, and add in the vegan butter and sugar. Melt it over low heat or in the microwave, and set it aside to cool down slightly. In a separate medium bowl, whisk together the vegan yoghurt, rum, aquafaba and vanilla. </div> <div style="text-align: justify; text-indent: 30pt;">As soon as the chocolate is ready, add the liquid ingredients to the dry, and whisk until only incorporated. Whisking any further can make the brownies tough later on. Line a small (15 cm) round cake pan with baking parchment, transfer the batter, and bake in a nicely preheated oven, at 180°C, for about 25-30 minutes. </div> <div style="text-align: justify; text-indent: 30pt;">Test it with a toothpick, and if there are only a few moist crumbs clinging to it, it is ready. Brownies are supposed to be like that. Remove them from the oven, and let them cool down in the pan, preferably to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;">Once you are ready to assemble, take the vegan chocolate mousse out of the refrigerator, and whip it with an electric mixer on high until stiff peaks form. Stir around the cooked jam a bit, to loosen it up, as well. </div> <div style="text-align: justify; text-indent: 30pt;">Place the brownie layer on the serving platter, line it with a strip of acetate, and close a cake ring tightly around it. Add all of the orange jam and spread it nicely. Finally, add the vegan mousse, and if you want, make a decorative pattern on the top with a bit of the mousse, although that is completely optional. Place the torte in the refrigerator for at least 8 hours and serve well-chilled, preferably with strong coffee. Yields 12 generous servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=3205789490600383041&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, May 03, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='9139606960121686636'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/05/vegan-raspberry-pistachio-cake.html'>VEGAN RASPBERRY PISTACHIO LAYER CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> As we progress through spring and towards summer, more and more lovely fresh fruit is available on the market, and that makes me, someone who adores fruit desserts, tremendously happy. Berries are the epitome of spring and early summer to me, and I use every chance I get to make them a part of something delicious. </div> <div style="text-align: justify; text-indent: 30pt;"> This cake is just what I deem cakes should be - light and creamy, with the perfect blend of textures. Soft pistachio cake layers, rich raspberry filling, and a gorgeous topping of strawberries and hazelnuts that almost melts into the cake. Just a wonderful spring cake. </div> <div style="text-align: justify; text-indent: 30pt;"> Both fresh and defrosted berries will work wonderfully in this recipe, and they do not even have to be fully defrosted, either. If you want, you can pur茅e and push the raspberries through a sieve to remove the pips, for a completely smooth filling, but I don’t mind them, so I left them in. </div> <div style="text-align: justify; text-indent: 30pt;"> As for the fresh mint, use the quantity written in the recipe as a suggestion more than anything else. I love the combination of strawberries and mint, so I added about 10 medium leaves. If you are not as in love with it as I am, simply add a few leaves less, and it will be perfect. </div> <div style="text-align: justify; text-indent: 30pt;"><i> The decoration was done to match the occasion, observing Orthodox Easter, and the chocolate nest is made with rice vermicelli and dark chocolate. </i></div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9VHxeOImKPwEKtEBdUVxOp9Xmgamgw6iEQBbl2sRkbnQJ2N5xISYeh4v6QpezvTIO9K5G1_3xv2Ihz_X0oF-mkLtpZGYUgw7CmtJNgDfDRRSI7cMJL5Mi3U3g8c22_1h7TgKoYfK4EB4AYSuTEu4h-h7ALs3P-Gb-dQsgaFYF7GRGcSzvByozBlwttns/s1600/vegan%20raspberry%20pistachio%20layer%20cake%20recipe%20by%20food%20writer%20pastry%20development%20chef%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the soft pistachio cake layers</b><br /> 160 grams plain flour<br /> 1 teaspoon baking soda<br /> 160 grams granulated sugar<br /> ¼ teaspoon salt<br /> 60 grams pistachios, ground<br /> 2 teaspoons apple cider vinegar<br /> 50 millilitres vegetable oil<br /> 2 teaspoons vanilla bean paste<br /> 250 millilitres water<br /> 2 heaping tablespoons camomile flowers<br /> <b>For the strawberry hazelnut crunch</b><br /> 300 grams strawberries, fresh or defrosted<br /> 100 grams light brown sugar<br /> 10 fresh mint leaves<br /> 100 grams toasted hazelnuts, ground<br /> <b>For the rich raspberry filling</b><br /> 400 grams raspberries, fresh or defrosted<br /> 65 grams fresh lemon juice<br /> 50 grams cornflour<br /> 100 grams light brown sugar<br /> ½ teaspoon vanilla bean paste<br /> 80 grams vegan block butter, diced<br /> 50 grams vegan white chocolate, chopped<br /> ¼ teaspoon rosewater<br /> 200 millilitres plant-based double cream<br /> 1-2 drops vegan pink food colouring, optional<br /><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ddv5nTpUZA7gwjuqWMyAF44utXgCtip0BmtAK8K-gEdCPQmqlFag4AMYG98nukORB-_uF72Ny5aaHjKy4yXGNjmcjPBe63HHrKlJaFE3zOi8kuPlQ7TruaCtf58EX9GtA6I1TLPbT6DGcnTwQdIUTyjlGrXYOTEza1sFx6PStgWU3RNTpO5TYcit9Q4/s1600/vegan%20raspberry%20pistachio%20layer%20cake%20recipe%20by%20pastry%20development%20chef%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the strawberry jam. Place the strawberries into a large, heavy-bottomed pot, add in the sugar, shake the pot so everything settles nicely, and place the pot over medium heat. Separately either mash the fresh mint leaves in a mortar or simply chop them. </div> <div style="text-align: justify; text-indent: 30pt;">Let it slowly come to a boil and cook, stirring often, for about 15-20 minutes, or until thickened nicely. Once the jam reaches its setting point (105°C), remove it from the heat, add in the mint leaves, and pur茅e everything with an immersion blender until perfectly smooth. Return the pot to the heat for just a minute or so, and then remove it and let it cool down completely. </div> <div style="text-align: justify; text-indent: 30pt;">Next, make the raspberry filling. Add the berries to a heavy-duty saucepan, tip in the sugar, cornflour, and lemon juice, and whisk very well. Place the pot over medium high heat, and once it starts to steam lightly, start whisking vigorously with a wire whisk. </div> <div style="text-align: justify; text-indent: 30pt;">Let it come to a boil, and cook, stirring constantly, for about 2-3 minutes, or until thickened and quite fragrant. Remove from the heat, add in the vanilla, vegan white chocolate, and vegan butter, one piece at a time, whisking constantly, until everything is incorporated. Cover the top with cling film or a piece of baking parchment, and let it cool down to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;">Finally, make the soft pistachio layers. Let the oven preheat to 170°C. Place the camomile flowers into a pot, and bring the water to a boil. Once boiling, pour it over the flowers, cover, and let them steep for about 10 minutes, then strain and set the tea aside. Sift the flour into a medium bowl, add in the baking soda, sugar, and salt, and whisk very well. Add in the ground pistachios, and whisk once again. </div> <div style="text-align: justify; text-indent: 30pt;">Pour in the warm tea, oil, vanilla, and the vinegar, and mix until just combined. Line two small round cake pans (15 cm) with baking parchment, and divide the batter between them evenly. It is a runny batter, so it will level on its own. Bake them immediately, in a well preheated oven, at 170°C, for about 15-18 minutes, or until a toothpick inserted in the centre comes out clean. Remove them from the oven and let them cool completely in the pans. </div> <div style="text-align: justify; text-indent: 30pt;">Once everything is cool and ready, whip the chilled plant double cream until soft peaks form, and set it aside. If using food colouring, add it now. With the same beaters, whip the cooled raspberry custard and the rosewater on high until softened and creamy, add in the whipped cream, and fold it through. Once folded, blend on the highest speed for a few moments, so the filling stiffens up and firm peaks form. </div> <div style="text-align: justify; text-indent: 30pt;">Level the cakes, if needed, and slice both of them into two thin layers. Add the ground hazelnuts to the strawberry jam, and fold them through well. </div> <div style="text-align: justify; text-indent: 30pt;">Place the first cake layer onto the cake platter. Spread one-third of the strawberry jam onto it, and then spread one-fourth of the raspberry filling on top. Repeat this two more times until all of the jam is used up. Finally, top with the final layer and frost the cake as desired. As the filling is firm and pipes well, the cake is stable to be decorated immediately. Place it into the refrigerator overnight, and serve with freshly brewed coffee. Yields 16 rich servings. <span style="color: white;">© Tina Vesi膰 2024</span></div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=9139606960121686636&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, April 19, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='4349788012253417328'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/04/vegan-chocolate-hazelnut-caramel-cake.html'>VEGAN CHOCOLATE HAZELNUT WHIPPED CARAMEL CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> Some dessert combinations are rightfully classic in nature, like chocolate and orange, pistachio and rose, and to me, chocolate and hazelnuts. Especially when melded into a wonderfully smooth cream.</div> <div style="text-align: justify; text-indent: 30pt;"> Tender chocolate layers, rich chocolate hazelnut filling, and a wonderfully sticky whipped caramel; a beautiful trio to accompany any brunch, lunch, or celebration. While it might look complicated to make with a lot of steps, I promise it is quite a straightforward process, and the cake rewards on every bite. A truly timeless combination of flavours, just perfect for a cup of strong coffee.</div> <div style="text-align: justify; text-indent: 30pt;"> If you do not feel like making your own hazelnut paste, using hazelnut butter (made only from hazelnuts) is also fine. As is blending your own paste a bit more coarsely, for a bit of texture.</div> <div style="text-align: justify; text-indent: 30pt;"> On a few final technical notes; I always make the caramel sauce one day in advance. To be precise, the evening before making the rest of the cake. That way, it has a chance to cool down nicely and the flavour can develop well. If you enjoy salted caramel, do add a bit of flaky salt once it's cooked.</div> <div style="text-align: justify; text-indent: 30pt;"> Its colour will greatly depend on how you cooked the sugar. If you like your caramel on the sweeter and lighter side, and you cook it to a lighter amber colour, your whipped caramel will be almost white, like mine. If you like your caramel intense, and cooked to a dark amber colours, once you whip it, it will be more tan in colour.</div> <div style="text-align: justify; text-indent: 30pt;"> As for the whipped cream stabiliser - I find that this topping definitely needs it, as it needs to bear the weight of the whole second set of cake and filling. It is called differently in different countries - Kremfix, Sahnesteif, pannafix, Whip It, etc; but <u>any</u> cream stabiliser made for 200-250 millilitres of cream will work perfectly. </div><br /><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokycFseTRlJHyCNMrZecvZrLaOB3QIZAMvh-ZUWZ72VGHcfEAHPnSD8I9zyJIKiYIXwBcf0YwHdIF6Dn7S-TQGOMQ5WOC4uB5EbaHcfV6w23Vdhy08BHeOAyNdFi22K78_doqE9OFjLqWnzc5QMMCoOQfVFcAEQ_tMOTlPKZNMMKvyMffp19mFEcQB7Y/s1600/vegan%20chocolate%20hazelnut%20whipped%20caramel%20layer%20cake%20recipe%20by%20food%20writer%20pastry%20development%20chef%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the chocolate cake layers</b><br /> 150 grams plain flour<br /> 25 grams unsweetened cocoa powder<br /> 1 teaspoon baking powder<br /> ¼ teaspoon baking soda<br /> ¼ teaspoon salt<br /> 150 grams granulated sugar<br /> 100 grams applesauce<br /> 150 millilitres water<br /> 1 teaspoon instant coffee granules<br /> 45 millilitres oil<br /> 1 heaping teaspoon vanilla bean paste<br /> ½ teaspoon vinegar<br /> <b>For the whipped caramel topping</b><br /> 60 millilitres water<br /> 120 grams granulated sugar<br /> 200 millilitres plant double cream, divided<br /> ½ teaspoon vanilla bean paste<br /> 1 sachet of cream stabiliser, 10 grams<br /> <b>For the filling and frosting</b><br /> 400 millilitres soy milk, cold<br /> 60 grams cornflour<br /> 25 grams unsweetened cocoa powder<br /> 75 grams granulated sugar<br /> 1 teaspoon vanilla bean paste<br /> 200 grams vegan block butter, softened; <u>divided</u><br /> 100 grams hazelnut paste (or shop-bought hazelnut butter with no additions) <br /> 100 grams dark chocolate (at least 75% cocoa solids) <br /> 150 grams vegan white chocolate<br /> food colouring, optional<br /><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsuvvgmEV2qhaenAwtZ7s_rIuc6-vVyqkMRcKVmi7UJLQ7gyTUNSlfujvLlU6P5UW1RfkYrsNMBOHdc7SrxFcBxBHDmYXVcPVJgwUion_4SqsHv-2xu4HzXsd-qsK2bihmvk49e_0tRCVD7yv1OItfHteflHDTBtbJrmo1BT9Qwp_VR9pn6ftSDJPtmw/s1600/vegan%20chocolate%20hazelnut%20whipped%20caramel%20layer%20cake%20recipe%20by%20pastry%20development%20chef%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;"> Start by making the caramel sauce, as it needs a bit of time to cool down completely. Take a large saucepan, and add in the sugar and water. Place it over medium-high heat, and let it come to a boil. Without stirring, let it boil and cook until it starts to turn caramelise. Be patient with this part, as it needs a bit of time to cook off the water. </div> <div style="text-align: justify; text-indent: 30pt;"> One the sugar syrup turns amber colour, add in half of the cream and the vanilla, and reduce the heat to medium. Continue cooking until everything is blended and uniform in colour, about 2-3 more minutes, and remove from the heat. Let it cool down in the pan slightly, and then transfer it to a suitable container and place it into the refrigerator overnight, or for at least 6 hours. </div> <div style="text-align: justify; text-indent: 30pt;"> The next day, start by making the cake layers. Let the oven preheat to 180°C. Take a large bowl and sift in the plain flour, cocoa powder, baking powder, baking soda, and salt. Add in the sugar and mix well. Line three small round baking pans (15 cm) with baking parchment, bottom and sides, and set them aside. </div> <div style="text-align: justify; text-indent: 30pt;"> Make a well in the centre of the dry ingredients and add in the hot water, oil, vanilla, applesauce, coffee granules, and the vinegar, and whisk until just combined. Divide the batter evenly between the prepared pans, and immediately bake in a preheated oven, at 180°C, for about 8-10 minutes, or until done. Check the doneness with a toothpick, making sure the cakes stay fudgy, and not dry. Let them cool in the pans completely. </div> <div style="text-align: justify; text-indent: 30pt;"> Once the cakes are done, proceed to make the filling and frosting base. Pour the cold soy milk into a large saucepan, add in the sugar, and sift in the cocoa powder and cornflour. Whisk it very well so there are no lumps of starch or cocoa in the milk. Place it over medium-high heat, and let it come to a boil. </div> <div style="text-align: justify; text-indent: 30pt;"> Once it starts to simmer, start whisking constantly, so it does not burn. Let it boil for 2-3 minutes, whisking the entire time, until it cooks into a glossy custard. Remove from heat, add in 30 grams of vegan block butter, and mix it through. Cover the top with cling film or a piece of baking parchment, and let it cool down to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;"> Once the cakes are cool to the touch and the filling base is ready, place the vegan block butter into a large bowl and whip it with the vanilla until light and fluffy. This is best done with an electric mixer on the highest setting. Mix the cooked custard base to soften it up slightly, and then combine it with the whipped butter. If the filling seems a bit soft once combined, that is fine. Take 250 grams of the filling and place it into another large bowl. </div> <div style="text-align: justify; text-indent: 30pt;"> Melt and cool both types of chocolate separately. Add the melted dark chocolate to the smaller portion of the filling that you placed into a separate bowl, alongside the hazelnut butter. Blend, with an electric mixer on high, until complexly creamy. Add the melted vegan white chocolate to the larger portion of the filling, and blend it through. If using food colouring, add it now and blend. Place both bowls into the refrigerator for about 30 minutes so the filling and frosting have a chance to firm up. </div> <div style="text-align: justify; text-indent: 30pt;"> While the filling is cooling down, whip the reserved 100 millilitres of the plant double cream until soft peaks form. Blend the caramel to loosen it up slightly, add it to the whipped cream, and blend everything together. Finally, sprinkle in the cream stabiliser and combine well. </div> <div style="text-align: justify; text-indent: 30pt;"> To assemble, level the cake layers and place the first one onto the serving platter. Top with half of the chocolate hazelnut filling, and then with half of the whipped caramel. Repeat this once more, and top with the final cake layer. Because the fillings are firm, there is no need for an acetate sheet and a cake frame, but if you want, you can most definitely use them. Place the platter into the refrigerator for at least two hours, until the cake firms up. </div> <div style="text-align: justify; text-indent: 30pt;"> By that time, the frosting should be thick and smooth. If needed, fold it through a bit with a rubber spatula, and frost the cake entirely, making sure any gaps are filled. Decorate the cake further as desired, and place it back into the refrigerator for at least 8 hours. Serve well chilled. Yields 16 servings. <span style="color: white;">© Tina Vesi膰 2024</span></div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=4349788012253417328&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, March 29, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='2119759301606967094'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/03/vegan-carrot-cake.html'>VEGAN CARROT LAYER CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">When it comes to spring classics, Carrot cake is the first choice of many. Paired with a wonderfully bright and tangy combination of dried apricots and mandarin oranges, together with a wonderfully smooth white chocolate mousse filling, it is simply perfect for gatherings of all types. </div> <div style="text-align: justify; text-indent: 30pt;">One of my favourite ingredients for delightfully moist cakes is applesauce. Simple and straightforward, yet amazing in pretty much all layer cakes. However, just like the apples are pur茅ed, other fruits and even vegetables can be. It is quite easy to make a carrot pur茅e; simply boil or steam the carrots, let them cool down slightly, and add them to a blender. </div> <div style="text-align: justify; text-indent: 30pt;">The result is a lovely little cake, soft and moist, even slightly sticky, full of aromatic fruit, as well as that signature carrot cake undertones. If desired, you can add some roughly chopped walnuts to the cake batter, for an additional layer of texture. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuOUd3H9980VCuaYAe-TS8jpgky7jOqXsXS4IwVz2kzO3WXB7cpCxAvrd0V8r5itMtGoPOw_tmgdzUIE2lcb8mEMkApTX1Z-GcFr8raAvpy2BXqsNo3_Vbpn28k-8cFZANBWwNAZgu6k3ZoST31YneIO7Ehmz3BqSJZN3olC4RansLEvVumEz_oyw/s1600/vegan%20carrot%20layer%20cake%20with%20apricot%20orange%20filling%20recipe%20by%20food%20writer%20tina%20vesic.jpg"/></div><br /> <i>Ingredients</i><br /> <b>For the carrot cake layers</b><br /> 150 grams plain flour<br /> 2 teaspoons baking powder<br /> ½ teaspoons salt<br /> 180 grams granulated sugar<br /> 60 millilitres vegetable oil<br /> 250 grams carrots, peeled and chopped<br /> 30 grams dandelion or apple honey<br /> 2 teaspoons vanilla bean paste<br /> 75 millilitres boiling water<br /> <b>For the dried apricot and mandarin orange filling</b><br /> 100 grams dried apricots<br /> 300 grams mandarin oranges<br /> 50 grams granulated sugar<br /> 4 teaspoons cornflour<br /> 1 tablespoon cold water<br /> <b>For the white chocolate mousse filling</b><br /> 200 grams vegan white chocolate<br /> 200 grams plant-based double cream<br /> 120 grams vegan block butter, cubed<br /> 1 teaspoon vanilla bean paste<br /> small pinch of flaky salt<br /><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the fillings. Soak the dried apricots in boiling water for about 10-15 minutes, or until they become soft. This will make the blending much easier. </div> <div style="text-align: justify; text-indent: 30pt;">Melt together the white chocolate, plant double cream, and vegan block butter, either over low heat or in the microwave. Gently stir until blended, remove from the heat, and add in vanilla and a bit of salt, mix well, and cover with a piece of plastic wrap or baking parchment. Let it cool down to room temperature, and then place it into the refrigerator for at least 6 hours. </div> <div style="text-align: justify; text-indent: 30pt;">Drain the apricots well, and add them to a blender, along with the mandarin orange segments. Blend on high until a smooth pur茅e forms, and tip it into a heavy bottomed saucepan. Add in the sugar, place it over medium heat, and cook for about 10 minutes, or until thickened. While the mixture is simmering, whisk together the cold water and the cornflour and set it aside. </div> <div style="text-align: justify; text-indent: 30pt;">After boiling for 10 minutes, the orange and apricot puree should be thickened, so add the cornflour and water, and cook for 2-3 minutes more, stirring constantly, until a thick and glossy custard forms. Remove it from the heat, cover the top with plastic wrap or a piece of baking parchment, and let it cool down to room temperature. </div> <div style="text-align: justify; text-indent: 30pt;">To make the cake layers, start by boiling or steaming the carrots until fork tender, about 15-20 minutes. Set them aside to cool down, turn the oven to preheat to 180°C and line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides. </div> <div style="text-align: justify; text-indent: 30pt;">Strain the cooked carrots well and weigh 200 grams. Place them into a blender along with the dandelion honey, vanilla, oil, and water, and let it run until a completely smooth pur茅e forms. Sift the flour with the baking powder into a large bowl, add in the flour, and whisk very well. Make a well in the centre of the dry ingredients, add in the carrot pur茅e, and whisk until just combined, to make sure the cake is soft and tender. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 15-18 minutes. Check the cake for doneness after about 15 minutes in the oven, to make sure it does not dry out. Take it out of the oven, let it cool down in the pan for about 10 minutes, and then invert it onto a wire rack to cool down completely. </div> <div style="text-align: justify; text-indent: 30pt;">Once both fillings are ready and the cake is cool to the touch, proceed to assemble the cake. </div> <div style="text-align: justify; text-indent: 30pt;">Take the white chocolate filling out of the refrigerator and whip it with an electric mixer on the highest setting until very stiff peaks form. This may take a bit of time, so do have patience for it. Stir the cooked apricot and mandarin jam with a spoon or a spatula until it becomes smooth and easily spreadable, and transfer it to a piping bag with the tip snipped off. Level the cake, if needed, and slice it in half crosswise and lengthwise, to create four thin square layers. They will not be perfectly square, but that is fine. </div> <div style="text-align: justify; text-indent: 30pt;">Place the first cake layer onto the serving platter. Close a small cake form around it, and add a tall sheet of acetate. Add a heaping tablespoon of the white chocolate filling on top, spread it nicely, and pipe one-third of the jam. Add another heaping tablespoon of the mousse, covering the jam completely, and top it with another cake layer. Continue stacking in this fashion two more times, and then top with the final cake layer. Cover it with a piece of baking parchment to prevent drying out, and place the cake into the refrigerator for at least 8 hours, along with the remaining white chocolate mousse. </div> <div style="text-align: justify; text-indent: 30pt;">Once the cake is firm and ready, remove it from the refrigerator, take off the cake form, and decorate with the remaining mousse. Keep it refrigerated until serving time, as it tastes the best when it's nicely chilled. Yields 12 servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' 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