This post is also available in: Nederlands (Dutch)
Cherry jam with Chia and Mascarpone
If you found this trough my other post then you might know there are 3 versions of this cake, but all 3 of them have the same almond cake as a base.
In this recipe just like the others I have written down the amount for a full cake, if you want toppings for only some small cakes just like I did then you should divide it in 4. Because 1 small cake is about 1/4th of the ingredients.
This cake has a topping of vegan cherry jam with a base of Chia-seeds with vegan Mascarpone.
To be fully prepared you should put 2 cans of full-fat coconut milk in the fridge the night before you start making this.
Lets start with the Almond cake just as with the other 2 recipes.
Prepration time of the cake 5 a 10 minutes
Preparation time of toppings 15-30 minutes
Bakingtime: 45 min
round or square baking mold of 20cm
195gr. Almond flour
125. gr cornstarch
90 gr. Sugar
20 gr ground flaxseed
2 tbsp + ½ tsp baking powder
¼ tsp salt
250 ml water (you can try and sub it with a plant-based milk but I didn’t)
2 tsp vanilla extract
preheat the oven on 170 °C and line your baking mold with bakingpaper or grease your mold with oil/butter.
Put all the dry ingredients in a bowl, the cornstarch, almond-flour, sugar, baking powder, salt and the ground flaxseed. (you don’t need to make a flax-egg for this recipe just toss it in there!)
Mix the vanilla with the 250ml of water and pour this gradually over the dry ingredients while stirring, until its a fairly wet cake batter.
You might think it’s to wet for this to work but you will be surprised cause it will firm up in the oven very quickly.
Bake for 40-45 minutes on 170C until the top is golden-brown.
Let it cool down on a cooling rack outside of the mold!
Make sure that the cake is not stuck to the sides when you try to get it out of the mold, or else your cake will fall apart since it’s quite fragile when warm.
When the cake is completely cooled down you can start adding the toppings.
And now for the toppings!
Preparation time jam: 15 minutes
preparation time mascarpone: 5-10 minutes
Ingredients cherry jam:
250 gr Cherries
2 tbsp Chia-seeds
4 tbsp lemon-juice
2 tbsp agave syrup
250 gr. Cherries and make sure you pitted them all (it’s a hell of a job but meanwhile your cake can cool down properly right?)
After you pitted them all put them in a blender with the chia seeds, lemon-juice and agave. Blend until fairly smooth.
Pour the juice into a pan and warm on a low fire until it thickens up, keep stirring or else it will stick to the bottom of the pan and burn.
When thick enough pour it in a bowl or jar and leave to cool.
And now for the mascarpone! This is optional because if you want to get vegan whipped-cream of pre-made vegan mascarpone you can also do that.
2 cans of full-fat coconut milk of 400ml wich are pre-cooled in the fridge (so don’t get a light version)
1 cup of Oatly spread natural (you can also sub this for Violife cream-cheese)
4 tsbp of powdered sugar
1 package of vanilla sugar (or ½ tsp vanilla powder)
1 package of klopfix (I’ve come to realisation that this is a quite a Dutch product and not very common in other countries. It’s a product that stiffens up/stabilizes things like whipped-cream, you can sub this for about 1 or 2 tsp cornstarch.)
Scoop the fat layer out of the cans of coconut milk and put this in a bowl with the Oatly spread.
Loosen up with a mixer and scoop in the powdered sugar, vanilla and cornstarch.
Mix until it’s a firm, creamy almost whipped-cream substance. You can pour this in a piping bag to decorate your cake.
When your cake and your jam have cooled down then cut your cake into 2 layers and spread some jam and some mascarpone on the first layer and put the second layer on that. And then spread the rest of the jam on the top with some creative piping dollops of mascarpone.
Garnish if preferred with some fresh cherries.