Christmas Cake

I made this one for Christmas day dinner. Sacher torte with fruity and nutty undertones, filled with apricot jam, topped with a layer of chocolate ganache and then spread with coconut whipped cream. I just slightly modified a bunch of recipes on the net.


Happy New Year's everyone! More about New Year's later.

Vegan Dobos Torte (for my birthday)

I came across this dobos torte recipe many months ago, and I could not wait to veganize it. I have no Hungarian roots, and my version is probably nothing like the original, but I don’t care, dammit! I waited to for a special excuse to make it (could I justify making a 10-layer cake and have to eat it all myself? Nope), and that excuse turned out to be my birthday. This cake requires a lot of patience to make, but is it ever worth it!


Vegan Dobos Torte

The cake (adapted from Bryanna Clark Grogan's vegan sponge cake recipe):
7 tablespoons powdered egg replacer
1 ½ cups cold water
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 ½ cups cane sugar
1 1/4 cup soy milk
4 tablespoons canola oil
2 teaspoons vanilla
½ teaspoon almond extract

The icing:
1 cup earth balance
1 cup cocoa powder
5 cups powdered sugar
1/3-1/2 cup soymilk
3 teaspoons vanilla
½ teaspoon almond extract

The caramel:
1 scant cup cane sugar
2 tablespoons earth balance
2 tablespoons lemon juice

First make the cake. Preheat the oven to 400 degrees. In a deep bowl, combine the egg replacer powder and the water and whip it (I used a hand blender) for almost 10 minutes, until it’s very frothy and begins to form peaks. Now mix the flour, baking powder, and salt in a large bowl. In a separate bowl, mix the sugar, milk, oil, and extracts really well (I used a hand blender for this, too). Pour the wet ingredients (but not the egg replacer) into the dry and mix just until combined. Fold in the egg replacer froth and mix as little as possible (just enough to make it homogenous). Now it’s baking time. I must confess that I had a bunch of aluminum cake pans with me, so I sprayed 10 of them and divided the batter amongst the 10 pans right off, baking three at a time. You could do less, or use three pans and wash them after each bake, but I guess I had it easy. Each pan went in for about 10 minutes, until the edges were ever-so-slightly golden. Then I set the cakes between layers of damp paper towel to keep them from drying out.

While the cakes are baking, prepare the icing. Cream the earth balance for a bit, then add the cocoa and mix well. Add the powdered sugar in 1-cup increments, mixing well and adding some soy milk between each cup. Now add the extracts and blend well.

Slice the last cake layer in 16 portions, and be sure to create some space between each slice. Now prepare the caramel. Melt the cane sugar in a small saucepan over high heat (this is quite amazing to see if you’ve never melted sugar by itself). Remove from heat, add the earth balance and lemon juice, and put back on heat until everything dissolves and becomes uniform. Pour over the portioned-out cake layer, and allow to set.

Now it’s assembly time! Stack up the plain cake layers with icing in between (be economical with that icing) and on the sides. Spread icing on top, then pipe sixteen little flowers around the circumference. Split up the sixteen caramelized portions and arrange them on top, with one portion over each flower and angled slightly. Now pipe a big flower in the middle, and you’re done!

Cinq-Cinquièmes à la Pistache Végétalienne

When the weather gets warm and sunny, I want to go to Europe. It’s a curse or something. The first big trip I ever took was to Spain – it was with my school after first year, it was May, and we toured around like mad, spending no more than three days in each city, for three weeks straight. Not sure that I’d do that again, but I digress. We’d get up early every day, eat breakfast at our hotel (usually coffee with hot milk and some sort of pastry – I wasn’t a vegan back then) and then off into the city we were, to look at museums and buildings. Something about the sun (it was sunny every single day) and the morning breeze, and the activity of big cities like Barcelona and Madrid… I am reminded of it every year around this time and I want to go traveling.

Unfortunately I have not the means to go traveling this year, so I like to indulge in my nostalgia and make European-style food (in my mind, at least) instead. Not just Spanish, either - this one’s French. When I was making it, I thought of that scene in Amélie where she’s making her plum cake and realizes she’s out of yeast. I love that movie. Now I want to make plum cake, too.

So I found this recipe online, and adapted it a bit:

Cinq-Cinquièmes à la Pistache Végétalienne

Ingredients:

Egg replacer to replace 3 eggs (I used the powdered kind)
¾ cup earth balance margarine
¾ cup dark cane sugar
1 tablespoon vanilla extract
1 tablespoon rosewater
½ teaspoon cardamom
1 1/3 cup flour (I bet spelt would work well, in which case you’d need an extra 2 tablespoons)
1 1/3 cup raw pistachios, roasted and chopped
1 ½ teaspoon baking powder

Preheat oven to 350 degrees F. Spray a 9-inch round cake pan and set aside.

With a hand-blender, mix the margarine and sugar until creamy. Add the egg replacer slowly, and then the vanilla and rosewater, mixing well. In a medium-large mixing bowl, combine the flour, pistachios, baking powder and cardamom. Add the wet ingredients to the dry and mix well. Pour into the cake pan (don’t worry if the batter seems too thick – it’s supposed to be) and smooth out the top.

Bake for about 25 minutes, until a knife inserted in the center comes out clean.

This isn’t the healthiest cake ever, but it was pretty yummy – light and fluffy, and the cardamom/rosewater addition was quite nice. Next time I’ll play with using spelt flour and reducing the amount of sugar/margarine. And maybe I’ll try soy yogurt instead of the egg replacer, we’ll see.

On a side note: I really wish someone would write a French vegan cookbook. Maybe someone already has and I don’t know about it – if so, please tell me!