Beautiful moments should be celebrated, so this Easter, we propose something sweet in a unique form. This cake won’t take much of your time but will impress your loved ones with its appearance and taste! Will you give it a try?
Ingredients:
Light Cake Layers:
- Powdered sugar: 100 g
- Cake flour: 210 g
- Apple cider vinegar: 1 teaspoon
- Olive oil: 60 ml
- Baking powder: 1 teaspoon
- Baking soda: 1 teaspoon
- Salt: a pinch
- Almond milk: 240 ml
- Dark chocolate >70% cocoa: 100 g
Pink Cake Layers:
- Powdered sugar: 100 g
- Cake flour: 210 g
- Apple cider vinegar: 1 teaspoon
- Olive oil: 60 ml
- Baking powder: 1 teaspoon
- Baking soda: 1 teaspoon
- Salt: a pinch
- Almond milk: 240 ml
- Beetroot juice: 3 tablespoons
Additional:
- Powdered sugar: 100 g
- Beetroot juice: 1 tablespoon
- Sugar paste eggs: 200 g
- Dark chocolate >70% cocoa: 50 g
Cream:
- Powdered sugar: 400 g
- Vegan butter: 500 g
- Grated lemon zest: 2 tablespoons
- Beetroot juice: 3 tablespoons
Decorative Nest:
- Rice noodles: 20 g
- Dark chocolate >70% cocoa: 100 g
Preparation:
Step 1: Prepare Plant-Based Kefir Combine almond milk with apple cider vinegar in a bowl. Mix and set aside for 10 minutes until plant-based kefir forms.
After the time has passed, add olive oil and mix again.
Step 2: Prepare Dough for Light Layers Sift flour, powdered sugar, baking powder, baking soda, and salt into a bowl through a fine sieve. Add plant-based kefir to the dry ingredients. Mix until you get a smooth, uniform dough.
Add finely chopped dark chocolate and mix again.
Step 3: Bake the Cake Pour the dough into cake tins lined with parchment paper and bake for about 20 minutes. Towards the end of baking, perform a toothpick test – if a wooden toothpick inserted into the cake comes out dry, the cake is done. Remove it from the oven and let it cool.
Step 4: Prepare Pink Layers Prepare the pink layers in a similar way, making one change: in step 1, in addition to olive oil, add beetroot juice to the plant-based kefir.
Step 5: Prepare the Cream Beat the softened vegan butter in a mixing bowl or mixer for about 5 minutes until light and fluffy.
Add powdered sugar, lemon zest, and beetroot juice. Beat again until the sugar dissolves.
Step 6: Prepare Decorative Nest Melt the chocolate in a double boiler, i.e., in a bowl placed over a pot of boiling water.
Spread rice noodles in a bowl with melted chocolate. If the noodles form clumps, gently separate them. Using two forks, coat the noodles evenly with chocolate.
Prepare a smaller bowl: one that fits inside the bowl with noodles. Wrap it in plastic wrap, place it in the bowl with noodles, and press it down.
Place the bowls with the nest in the refrigerator. Once the chocolate has solidified, remove the bowls and carefully remove the chocolate nest.
Step 7: Assemble the Cake Place the light cake layer on a serving plate. Spread ⅓ of the cream over the layer evenly. Cover the smooth layer of cream with a pink cake layer and spread another ⅓ of the cream. Cover with another light cake layer and spread more cream. Finally, cover with the last pink cake layer.
Spread the remaining cream evenly over the top of the cake, allowing it to gently flow down the sides. Transfer the cake to the refrigerator to allow the cream to set.
Step 8: Decorate the Cake Melt the chocolate in a double boiler, i.e., in a bowl placed over a pot of boiling water.
Sift powdered sugar into a bowl through a fine sieve. Add beetroot juice and mix until a glaze forms.
Decorate the finished cake by creating an irregular pattern of splattered chocolate and pink glaze using a brush.
Carefully remove the solidified chocolate nest from the bowls and place it on top of the cake. Place sugar paste eggs in the nest.
