Gooseberry Cake by @kati.neudert 💛
Dough: 180g wheat flour, 40g fine cane sugar, 10g fresh yeast, 65ml warm soy milk, 50g vegan butter, 1tsp vegatable oil.
Knead all into a smooth dough, let rest covered with a dish towel at least 1 hour. Split the dough in 2 equal pieces. Roll out round both on a floured working surface.
Cover a baking tray with baking paper. Set the first dough on it and spread vegetable oil on it and place the second dough on top. Punch it with a baking frame with a diameter of 18cm. Leave the baking frame on place and remove the remaining dough.
Crust: 40g vegan butter, 30g fine cane sugar, 40ml soy milk, 15g popped quinoa, 65g sliced almonds.
Boil up butter, sugar and milk in a little pot. Add quinoa pops and almonds, let it boil for about 1 min. Spread it on top of the prepared doughs. Bake in the preheated oven at 200°C for about 30 min. Let cool, remove the baking frame and separate the 2 cakes with a knife.
Puree: 120g fresh gooseberries, 70ml white wine, 1tsp starch, 15g cane sugar, cinnamon.
Stir 20ml white wine and starch in a small bowl. Boil up gooseberries, 50ml white wine, sugar and cinnamon in a pot. Add the wine mixture while stirring and let cook for about 4-5 min.
Cream: 200g whipped soy cream, 20g cane sugar, 30g coconut fat.
Heat up the coconut fat carefully until liquid, let cool down a bit. Whip soy cream and sugar. Add the liquid coconut fat and mix until it's homogenic.
Spread half the cream on the bottom half of the cake, pour the puree over, spread the second half of cream on it and place the cake half with crust on top. Give it in the fridge for several hours.