Ingredients
350g flour
200g sugar
100g neutral oil or melted vegan butter
4 teaspoons baking powder
200g sparkling water (makes the dough very fluffy, but can be subbed with milk)
100g milk (I used soy& coconut)
vanila extract
Tablespoon of applesauce (makes the dough moist, but can be ommited)
Pinch of salt
Combine the dry ingredients first, then add the wet – add the sparkling water last. It should go straight to the oven after mixing.
I baked the 3 layers separately in a 23cm cake tin for about 15-17 mins each, 175°C, but you could also bake it all in one cake tin and then slice it.
Pistacio frosting:
250g Vegan mascarpone (will post the brand I used in replies)
200g vegan whipping cream
Unsalted pistacio paste (the more the better, though one tablespoon is enough)
About 100-150 Icing sugar
Vanila paste
Crushed pistachios (optional)
Whipped the mascarpone with icing sugar, vanila and pistacio paste. Then I gradualy added the vegan whipping cream, while still whisking. It should form stiff peaks. If your frosting is too runny, I suggest adding a stiffener. You could also mix in crushed pistachios.
Put the frosting in the fridge or freezer for a few minutes before assembling the cake.
Raspberry sauce:
250g frozen raspberries
Two tablespoons sugan
Bit of lime/lemon juice
Two tablespoons of water
Two teaspons of corn starch
Heat the raspberries with sugar and lime on the stove and let it simmer for a minute. Then add the cornstarch slurry (cornstarch mixed with the water) and let it simmer for a while again. Let it completely cool of before ussing.
(You could also just use raspberry jam)
Assembling the cake:
If necessary, level the cake layers with large serrated knife. Take two thirds of the frosting and combine it with two thirds of the rasberry sauce. Place the first cake layer on your plate, then cover it evenly with thick layer of the rasberry-pistacio frosting. Place the second cake layer on top and repeat, using the rest of the raspberry-pistachio mixture. After adding the last layer, spred the remaining third of the pistachio frosting on top and the sides. If the cake feels too jiggely and is hard to frost, put it in a freezer for a while to set it. After covering the cake with frosting and smoothing it, decorate it with the remaining raspberry sauce (on the photo I put the sauce on the sides and the edge of the top layer), crushed pistachios and freezedried or fresh raspberries. Done! It’s best to let the cake rest for few hours before serving 💛
