This week, I made a cake that I absolutely love - it's incredibly easy to make and looks impressive, as if you bought it from a bakery. You can rely on this concept and play around with its flavors - use various fillings you enjoy for the cake base and experiment with different creams and fruits as toppings.
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Furthermore, I have also provided you with five important tips for achieving the perfect whipped cream, which will assist you with all the whipping you'll need to do in the mixer and may even help you avoid mistakes in the process.
For the cake base:
- 130 grams of dark chocolate - 1 1/4 package
- 40 grams of hazelnut spread or any other spread you like - 1 heaping tablespoon
- 100 grams of rice puffs - 2 cups
For the vanilla cream:
- 300 grams of vegan whipping cream or chilled coconut cream (using only the white part)
- 200 grams of vegan cream cheese for spreading
- 1 teaspoon of vanilla extract
- 80 grams of powdered sugar - 2/3 cup
For decoration:
- Fresh fruits
Instructions:
- For the cake base: Melt the dark chocolate in pulses in the microwave. Once melted, add the hazelnut spread and mix well. Add the rice puffs and mix until they are fully coated in chocolate. Spread the mixture evenly in a straight layer and refrigerate until set.
- For the vanilla cream: Whip the cream at medium speed until it becomes soft. Add the remaining ingredients and continue whipping for about 2 minutes at high speed, until you achieve a stable cream. If the cream doesn't stabilize, you can add instant pudding mix and continue whipping for another minute.
- Transfer the cream to a piping bag fitted with a large star tip, pipe it onto the cake base, and decorate with your favorite fruits.
Danielle Wagner is a vegan pastry chef, pastry instructor, recipe developer, and culinary consultant. She specializes in vegan cuisine and creates recipes for companies and restaurants.