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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 08, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='7709773231877253820'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/11/vegan-apple-fig-tart.html'>VEGAN APPLE FIG TART</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;">There is something so wonderful and comforting in the combination of apples and walnuts, especially during the colder months. The aroma and texture of this type of cooked filling is unmatched, as far as I am concerned. </div> <div style="text-align: justify; text-indent: 30pt;">Although this is not a very classic tart shell, it is actually my dearest, most favourite shell recipe. It has that old-fashioned feel to it, and I love it dearly. It comes together incredibly quickly, and it always works. </div> <div style="text-align: justify; text-indent: 30pt;">And this type of dessert is overall one of my favourites, because it keeps for a long time, it does not have to be refrigerated, and it is quite straightforward. The joy of simplicity on a dessert plate. </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 vegan butter does not have to be cold, but I find it works better if it is. Straight out of the refrigerator into the bowl keeps the dough nice and cold and it reduces the time and planning needed for the tart itself. </div> <div style="text-align: justify; text-indent: 30pt;">When it comes to apples, definitely choose the variety you enjoy eating. I usually go for sweet cooking apples for this tart, but Granny Smith works perfectly, as well. You can also add a dash of cinnamon, for that wonderfully cosy flavour profile.</div> <div style="text-align: justify; text-indent: 30pt;">On a final note, as I love walnuts and apples, I used toasted walnuts. If you prefer hazelnuts or almonds, do use them in the same quantity and fashion, keeping in mind that the overall taste of the tart will change. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Simple rustic Vegan apple, walnut, and dried fig tart 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/AVvXsEiZwVvQ-F6Gh_lAnh7lBd4JYadQUGBICb8bb_ohF9Fekl4G6-bNamjnyhXpUPlxitC84fvBHLTLK9AM_432fsL2BRd9ZF8Y1471S9Y8I5q-GNJXh45frgtg7sWYt6WN8Au5nsiFJLhQNm3TcfqudswI0k0Bh9oXva9zhrQVvBhUs_JnVmuH7t1OoyiShA8/s1600/vegan%20apple%20fig%20pie%20recipe%20by%20food%20writer%20pastry%20chef%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the tart shell</b><br /> 100 grams vegan block butter, cold<br /> 50 grams icing sugar<br /> 170 grams plain flour<br /> 45 grams rye flour<br /> 45 grams fresh lemon juice<br /> ¼ teaspoon vanilla bean paste<br /> <b>For the filling</b><br /> 450 grams sweet cooking apples, grated<br /> 75 grams brown sugar<br /> 100 grams dried figs<br /> 75 grams toasted walnuts, ground<br /> ¼ teaspoon vanilla bean paste<br /><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Simple rustic Vegan apple, walnut, and dried fig tart 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/AVvXsEgSfDGKuovdE1IvnSTUE2j0rJeddmuNEr6KQemyTquUw8bpfQwx1-pXNjl0nANqI5BmS1JWM8GT0jUv5oH8PBZHjKz4QpPAk6oiAJaFdssbSa119HVlQwjtgNTl6rP29Y5eaSRGQJacSNYkUJ56dfe3K_dUU-e6GBu6E48ev2e7oEvh7RP2nWhjS_TnFIw/s1600/vegan%20apple%20fig%20pie%20recipe%20by%20pastry%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. Roughly chop the dried figs and pour some boiling water over them, so they can soften. Grind the walnuts as coarsely as you like, and set them aside. Grate the apples finely and directly into the large saucepan where the filling will be cooked. Add in the sugar and place the saucepan over medium-high heat, letting the apples soften and heat up slowly. </div> <div style="text-align: justify; text-indent: 30pt;">Cook, stirring often, for about 10 minutes or so, until the apples cook down and start resembling jam. Meanwhile, blend the softened figs into a paste, along with the vanilla. Add the figs to the cooked apples and cook for a few more minutes, until blended and smooth. Remove from the heat, stir in the walnuts, and set it aside to cool down. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Simple rustic Vegan apple, walnut, and dried fig tart 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/AVvXsEgNrgRDNTUqv_GaRjddqFArEY-KgMrA7W8620E1dOWzoBEcMgwicMX-nw5G89Z2nDSTL_ZV1f0-AB1C-6d2pJgc-2Ue_3_hJQKGtXb-dOYCDM8SawpYuNwbGJcbdyEdhskGKsH71PsMOn5ys9QvKMV4qCmwmXyHRYhAoghSemyQVfCaM8ndJ-Z1kKJaEBg/s1600/vegan%20apple%20fig%20pie%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <div style="text-align: justify; text-indent: 30pt;">To make the shell, start by preheating the oven to 180°C and very lightly greasing a 20-cm tart tin. Place the cold vegan butter into a medium bowl, add in the icing sugar, and mash them together using a fork or a pastry blender. Keep mashing until it all blends together. Add in the lemon juice and vanilla, and combine everything. If it looks like it is splitting due to the lemon juice, it is fine, it will blend once the flours are added in. </div> <div style="text-align: justify; text-indent: 30pt;">Sift in both types of flour, and stir with a fork until coarse crumbs form, and then briefly knead the dough with your hands, only until it comes together into a ball. Roll the dough into a circle, about 25 cm in diameter, and fit it into a lightly greased tin. Remove any excess dough, dock the entire surface with a fork, and bake it immediately in a nicely preheated oven, at 180°C, for about 15 minutes or so. Remove from the oven and let cool completely. </div> <div style="text-align: justify; text-indent: 30pt;">Once both the shell and the filling are cool, fill the tart shell gently with the filling, and let it sit overnight in a cool place, but not in the refrigerator, overnight. Serve with some additional toasted walnuts, if desired. Yields 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=7709773231877253820&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 25, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='8372130317404753236'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/10/vegan-pineapple-cake.html'>VEGAN PINEAPPLE 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 someone bakes as much as I do, some cakes inevitably become personal classics. This is one of those cakes. </div> <div style="text-align: justify; text-indent: 30pt;"> It is not one of those show-stopping cakes that take a lot of time to prepare and assemble. It is also not something that makes people go out of their way to find the ingredients. It is a simple, flavourful, light cake that is suitable as an everyday treat and as a really pretty celebratory cake. </div> <div style="text-align: justify; text-indent: 30pt;"> It is actually my mother's favourite cake, and it is a staple when it comes to family celebrations. Rightfully so, as well. Soft vanilla cakes, plenty of creamy vanilla filling, and lots of fresh pineapple. A marvellous little cake, indeed. </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 semolina absorbs liquid quickly, it is quite important to work equally quickly once you mix it with the wet ingredients. That is why I advise preparing your pans in advance and having the oven nicely preheated. </div> <div style="text-align: justify; text-indent: 30pt;"> When choosing the milk, go for the one you enjoy drinking, always. You can even choose a barista-style milk, such as oat or rice milk, but do be careful of any vanilla added to it, and adjust the quantity of vanilla you add yourself, so it doesn't turn bitter. </div> <div style="text-align: justify; text-indent: 30pt;"> You can use all brown sugar in the filling, if you like; it will give a marvellous caramel undertone that pairs so well with vanilla and fresh pineapple. You can also add a dash of caramel flavouring, for the same purpose, of course. </div> <div style="text-align: justify; text-indent: 30pt;"> Speaking of pineapple, I find that small dice works best, as it allows for the cleanest slices. However, you can even mince it and drain it well; it will be just as delicious. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Simple vegan pineapple 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/AVvXsEgc4LonbQGQ2b-okSo2qBUp0wXi6G4kEyKy6EESWDsYMk1eSoNwoBP39wdMAiobUWunCjrxQNUsSx3ON_GyeZ9Z-Zucp9W_7Pa4d5gxjmPhbtpxAV2WLnSGYiX8BtexW7ETl-2Mc4N6XA5g9j_S4EGSVo9vK6R6TuIUrd4BespmA0dEhCSoHUQ08ouYS4M/s1600/vegan%20pineapple%20layer%20cake%20recipe%20by%20food%20writer%20pastry%20chef%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the vanilla cake layers</b><br /> 180 grams plain flour<br /> 40 grams semolina<br /> 100 grams granulated sugar<br /> 80 grams light brown sugar<br /> 2 teaspoons baking powder<br /> 1 ½ teaspoons vanilla bean paste<br /> 180 millilitres cold water<br /> 1 tablespoon vegetable oil<br /> <b>For the vanilla filling and frosting</b><br /> 400 millilitres soy or almond milk<br /> 40 grams plain flour<br /> 40 grams cornflour<br /> 50 grams granulated sugar<br /> 50 grams light brown sugar<br /> 1 ½ teaspoons vanilla bean paste<br /> 150 grams vegan block butter, at room temperature<br /> 300 grams fresh pineapple, diced<br /><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Simple vegan pineapple 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/AVvXsEg0WOQij17x7dClwqKABQJsYkZCkiJa6ONx1B0xehPlbEBNqRgfElO33GTGGC3Khd9r2tTrZUWVSPcd3wn_NmgKz6MLZ1tqcoRsBnGZBY-mlG2fmgfQXEBpbc0k86WW4NNdhC_wvuoQ2Y2Ye3F5YIgxEn1yL9sb9irZxg70PXSHMFpRe_l6sYN8nQRKnCs/s1600/vegan%20pineapple%20layer%20cake%20recipe%20by%20pastry%20chef%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the vanilla cream filling, as it needs to cool down completely before whipping and assembling. </div> <div style="text-align: justify; text-indent: 30pt;">Pour the cold milk, soy or almond, into a heavy-bottomed pot, add in the flour and the cornflour, sugars, and vanilla. Whisk very well, place the pot over medium-high heat, and let it slowly heat up. As soon as it starts to steam, start whisking. Let it come to a gentle boil and cook, stirring constantly, for about 2-3 minutes, until it thickens. Remove from the heat and immediately add 30 grams of vegan block butter. Whisk until melted and incorporated or emulsify using an immersion blender. 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;">To make the vanilla cake layers, sift together the plain flour and the baking powder into a large bowl, add in the semolina and the sugars, and whisk everything well. Set the bowl aside. Let the oven preheat to 180°C and line three small round cake pans (15 cm) with baking parchment. Combine all the wet ingredients in a separate bowl. </div> <div style="text-align: justify; text-indent: 30pt;">Just before baking, pour the wet ingredients over the dry ingredients and quickly whisk until just blended. As soon as the batter is ready, divide it between the prepared pans and bake immediately in a preheated oven, at 180°C, for 12-15 minutes, checking for doneness with a toothpick. As soon as a toothpick inserted into the cake comes out clean, it is done. Remove them from the oven and let cool down in the pans completely. </div> <div style="text-align: justify; text-indent: 30pt;">Once the filling is at room temperature and ready, place the remaining softened vegan butter into a large bowl, and whip it with an electric mixer on high for about 5 minutes, so it becomes light and airy. Separately whip the cooked custard until it becomes smooth, and without stopping the beaters, add a tablespoon of the custard at a time to the whipped butter, blending them together until smooth and creamy. </div> <div style="text-align: justify; text-indent: 30pt;">Once the filling is ready, proceed to assemble the cake. Level the cakes, if necessary, and divide the filling into three equal parts. Set one of them aside, as it will be used as frosting. Chop the pineapple into desired pieces, keeping in mind that smaller dice works best for serving. </div> <div style="text-align: justify; text-indent: 30pt;">Place the first cake layer onto the serving platter, put a tall sheet of acetate around it, and close the cake ring tightly. Spread one-third of the vanilla filling over the first layer and add half of the chopped pineapple. It is fine if it sinks into the whipped custard. Place the second cake layer on top, spread another third of the filling, and top with the rest of the pineapple. Top with the final layer, cover with a piece of cling film, to stop it from drying out, and then place it into the refrigerator for at least 8 hours. </div> <div style="text-align: justify; text-indent: 30pt;">Once ready, take the cake out of the refrigerator, remove the cake ring and the acetate sheet, and decorate as desired. If using fresh pineapple for decoration, place it on the cake just before serving. Serve well chilled. Yields 16 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;' 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