Enter login and password
Password recovery
Enter the e-mail specified during registration, and we will send you an email with a link to reset your password.
Anastasia
Savkina
Savkina
at-home pastry chef
Moscow
Moscow
I am a mother of two charming daughters, with an economic education and professional experience as a marketer, a creative director, manager, administrator and performer of my project — «Little Bull Bakes» home pastry studio. If you have not tasted my cakes, trifles or mind-blowing «Bird’s Milk» cake yet, consider that you have not lived. By the way, I also make desserts for healthy eating adherents. Yes, it is possible!
“LIME MOJITO” VEGAN CAKE
Ingredients
- Lime juice sponge cake
- Wheat flour 200 g
- Salt 1/2 tsp
- Lime juice 150 ml
- Sugar 150 g
- Vegetable oil 100 g
- Water 1 tbsp
- Soda 1 tsp
- Wine vinegar 30 ml
- Lime curd
- Lime juice 120 ml
- lime zest 1
- Sugar 80 g
- Coconut oil 80 g
- Starch 1 tbsp
- Strawberry compote
- Strawberries 300 g
- Starch 2 tbsp.
- Sugar 100 g
- Citric acid on the tip of the knife
- Lime and mint cremeux
- Mint 1 bunch
- Coconut cream (1) 100 g
- Starch 1 tbsp
- Coconut cream (2) cold 250 g
- Powdered sugar 50 g
- Coconut cream
- Aroy-D coconut cream 400 g (1 jar)
- Vegan chocolate ganache to paint on
- GRANDPRO Cream margarine 200 g
- Dark chocolate 400 g
- Food colorings optional
cooking
Lime juice sponge cake
- Sift flour, add salt, and knead with a whisk.
- Add lime juice, sugar, vegetable oil, knead with a mixer at medium speed.
- Add water with soda and knead.
- Add wine vinegar and knead.
- Bake in two 16 cm diameter molds in a preheated to 180˚C oven for 45 minutes.
Lime curd
- Combine all the ingredients in a saucepan and knead over medium heat until bubbles appear.
- Chill and use.
Strawberry compote
- Combine all the ingredients in a saucepan and boil for a little time over medium heat.
- Chill and use.
Lime and mint cremeux
- Make mint cream: blanch mint in coconut cream, add starch and then chill.
- Whip cold coconut cream with powdered sugar, add the chilled mint cream.
Coconut cream
- Drain the coconut cream pulp from the liquid, whip with a mixer at high speeds.
Vegan chocolate ganache to paint on
- Whip GRANDPRO Cream margarine at room temperature at maximum speed.
- Melt the chocolate over a water bath or in microwave oven using a pulsed mode.
- Add the melted chocolate to the whipped margarine and whisk for about 3–5 minutes.
- Chill the ganache to 18—19˚С and use it for leveling the cake (if the ganache is liquid, you need to freeze it a little before leveling).
Assembling the cake
- Cut each sponge cake in half lengthwise (cut off the baked top, if it is necessary).
- Assemble the cake in layers: sponge cake, cream, cremeux, strawberry compote, sponge cake, cream, lime curd, sponge cake.
- Cover with some left cream and leave to stabilize in a cake ring mold or under a film.
- Put the cake on the edge, having previously cut off the end. Cover it with ganache for painting.
- Leave to stabilize for another hour.
- Decorate with painting on the ganache.