reading time: 2 min
I made this naked cake with berries and cream for my mom's birthday last weekend because (a) it's still berry season, (b) my mom loves cream cake, and (c) what other reasons do you need to eat cake?!
The sponge cake turned out like a fluffy dream – perhaps a bit too fluffy because the pieces wouldn't hold together very well once they were cut, but it was very very yummy. My mom said it was (one of) the best cake(s) I've ever done so far. Which is saying something, given that my mom is the biggest cake lover.
Anyways, if you are looking for a creamy dreamy cake recipe for a birthday or Valentine's day definitely give this one a try :)
Anyways, if you are looking for a creamy dreamy cake recipe for a birthday or Valentine's day definitely give this one a try :)
ALMOND SPONGE CAKE WITH BERRIES AND CREAM
Preparation time: 1 h 30 min
Main ingredients: spelt flour, almond flour, cream, berries
difficulty level: easy-moderate
makes: one 9-inch spring form
suitable for: vegan, lactose-free, wheat-free
Ingredients
Sponge Cake:
1 1/2 cup spelt flour, sieved
1/2 cup almond flour, sieved
3/4 cup sugar 1/2 cup almond flour, sieved
1 1/2 packages (22g) baking soda, sieved
1 tbsp cornstarch, sieved
1/2 tsp salt
1 tsp vanilla extract
1 tsp organic lemon zest
1/3 cup (80ml) sunflower oil, canola oil or melted coconut oil
3/4 cups (200ml) sparkling water
Filling:
1 package (40g) vanilla custard powder
2 cups (500 ml) plant-based milk
2 tbsp sugar
1 cup (250 ml) whippable soy cream, chilled
4 tbsp whipping cream stiffener
2 tbsp sugar
1 cup (250 ml) whippable soy cream, chilled
pinch of salt
1 1/2 cups mixed berries (strawberries, blueberries, blackberries, raspberries)
brittle for garnishing1 1/2 cups mixed berries (strawberries, blueberries, blackberries, raspberries)
Instructions
Pre-heat oven to 175°C / 347°F.
For the batter:
In a large mixing bowl combine sieved spelt flour, sieved almond flour, sugar, baking powder, cornstarch, and salt. Add vanilla extract and lemon zest. Whisk well. Gently fold in oil and sparkling water, don't whisk! Use a spatula to fold everything in. Don't worry about little lumps, they will dissolve while baking.
Bake for about 40 minutes, or until a skewer comes out clean. Allow to cool completely.
For the filling:
Cook the custard, according to package instructions (basically: bring the milk to a boil, add the custard powder and stir until done). Allow to cool completely.
Using an electric mixer on high speed, whip the soy cream with salt, sugar and whipping cream stiffener until light and fluffy (it's best to use a metal container that has been stored in the fridge to chill). While the cake and the custard are still cooling down, store the whipped cream in the refrigerator. Meanwhile, rinse the berries.
To assemble:
Once everything has cooled down, carefully cut the cake in half horizontally, using a pie cutter or a long serrated knife. Using a spatula, evenly spread half of the vanilla custard over the bottom cake half. Make sure that the surface is smooth and straight. Spread half of the whipped cream on top of the custard, and place 23 of the berries on top.
Then carefully place the top half of the cake UPSIDE DOWN on top. That way you ensure you get a nice flat top and bottom to your cake. Place the remaining custard on the top of the cake, spread out evenly, then repeat the same with the remaining whipped cream. Give the sides one more scrape to give you a nice clean edge around the top.
Finish off by decorating the top with the remaining 1/3 of the berries and a sprinkle of brittle, and maybe some edible flowers.
Refrigerate for 30 minutes, and store in the refrigerator until ready to serve. Enjoy!
For the batter:
In a large mixing bowl combine sieved spelt flour, sieved almond flour, sugar, baking powder, cornstarch, and salt. Add vanilla extract and lemon zest. Whisk well. Gently fold in oil and sparkling water, don't whisk! Use a spatula to fold everything in. Don't worry about little lumps, they will dissolve while baking.
Bake for about 40 minutes, or until a skewer comes out clean. Allow to cool completely.
For the filling:
Cook the custard, according to package instructions (basically: bring the milk to a boil, add the custard powder and stir until done). Allow to cool completely.
Using an electric mixer on high speed, whip the soy cream with salt, sugar and whipping cream stiffener until light and fluffy (it's best to use a metal container that has been stored in the fridge to chill). While the cake and the custard are still cooling down, store the whipped cream in the refrigerator. Meanwhile, rinse the berries.
To assemble:
Once everything has cooled down, carefully cut the cake in half horizontally, using a pie cutter or a long serrated knife. Using a spatula, evenly spread half of the vanilla custard over the bottom cake half. Make sure that the surface is smooth and straight. Spread half of the whipped cream on top of the custard, and place 23 of the berries on top.
Then carefully place the top half of the cake UPSIDE DOWN on top. That way you ensure you get a nice flat top and bottom to your cake. Place the remaining custard on the top of the cake, spread out evenly, then repeat the same with the remaining whipped cream. Give the sides one more scrape to give you a nice clean edge around the top.
Finish off by decorating the top with the remaining 1/3 of the berries and a sprinkle of brittle, and maybe some edible flowers.
Refrigerate for 30 minutes, and store in the refrigerator until ready to serve. Enjoy!
 it's stil...){kind=link}
0 Comments