Pink Dragon Fruit Layer Cake 🌸🎂
A vibrant and exotic cake layered with the delightful flavors of dragon fruit.
Ingredients:
Sponge Cake:
Buckwheat flour: 1 ⅓ cups
Fine shredded coconut: ½ cup
Baking powder: ¾ tsp
Baking soda: ½ tsp
Pink pitaya powder: 1 tbsp
Canned coconut cream: ¼ cup
Water: ⅛ cup
Light-colored sweetener (e.g., rice malt syrup or maple syrup): ¼-½ cup
Beetroot juice: ¼ cup
Aquafaba: 3 tbsp
Raspberry Chia Jam:
Raspberries: ¼ cup
Chia seeds: 1 tbsp
Light-colored sweetener: 1 tbsp
Mousse:
Cashews (soaked overnight): ¾ cup
Canned coconut cream: ¾ cup
Light-colored sweetener: 3 tbsp
Pink pitaya powder: 1 tbsp
Agar powder: ½ tsp
Jelly:
Agar powder: 1 tsp
Water: sufficient to dissolve
Light-colored sweetener: 3 tbsp
Pink pitaya powder: 1 tbsp
Directions:
Prepare Sponge Cake: Preheat oven to 356°F (180°C). Mix dry ingredients and wet ingredients separately, then combine. Whisk aquafaba until bubbly and fold into the batter. Pour into a lined 15cm cake tin, bake for 20 minutes, and let cool.
Chia Jam Layer: Mash raspberries with chia seeds and sweetener, spread over cooled sponge.
Dragon Fruit Mousse: Blend soaked cashews with half the coconut cream, sweetener, and pitaya powder. Heat remaining coconut cream with agar, combine with cashew mixture, pour over sponge, and chill.
Prepare Jelly: Simmer agar in water, add sweetener and pitaya powder, and pour over set mousse. Chill until firm.
To Serve: Remove from tin, slice, and garnish as desired.
