Eggless Raspberry Vanilla Bean Cake
Delicate, calming and deeply indulgent, this is a special cake for October!
Ingredients
Eggless orange sponges {6" + 4"}
- 105 g buttermilk
- 25 g oil
- 50 g castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp apple cider vinegar
- Pinch of salt
- Zest of 1 small orange
- 85 g plain flour/maida
Raspberry compote
- 60 g frozen raspberries
- 30 g sugar
- Juice of 1/2 lime
- 1 tsp cornflour
- 1/4 tsp agar agar
Mascarpone filling
- 225 g Amul Fresh cream / 25% fat cream
- 2 tsp agar agar
- 15 g sugar {to taste}
- 100 g white chocolate chopped
- 200 g mascarpone
- 1/2 scraped vanilla bean
- Cointreau to moisten {optional}
Instructions
Eggless orange sponges
- Preheat the oven to 180C. Line a 6" tin and a 4" tin with parchment.
- In a large bowl, add all the ingredients and give them a good whisk.
- Divide the batter between the tins {about 170g in the 6"/ 90g in the 4" tin}. Bake for 15-20 minutes, until the tester comes out clean. Cool completely, then trim the tops.
Raspberry compote
- Stir together, and leave in the pan to macerate.
- Simmer over very low heat until the raspberries break down and thicken slightly. Strain out about 1 tsbp to colour the frosting if you like. Reserve.
Mascarpone filling
- Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
- Pour this over the white chocolate and leave until the chocolate melts. Whisk until smooth.
- Whisk in the mascarpone just before you need to pour it in.
- Divide into 2, approx 270g each.
- Layer 1 - Stir in the raspberry compote into one half, then blend with an immersion blender.
- Layer 2 - Whisk the scraped vanilla bean into the other half.
Assemble
- Secure an acetate sheet snugly around the 6" orange sponge. Moisten with Cointreau.
- Pour over the raspberry mascarpone filling. Place the 4" sponge in the centre of the filling and very gently push in a little. Moisten the small sponge with Cointreau, then pour the vanilla bean filling over to cover it completely.
- Place in the freezer for 3-4 hours until frozen, then peel off the acetate sheet and leave in the fridge overnight.
- Frost with mascarpone if desired.