Whole sponge cake stuffed with vegetable cream, pistachio powder and berries
Hello! If you want to compose a particular dessert for a special occasion, I recommend this cake… that I created last week. I thank the person who gave me the opportunity to create something new and at the same time super-tasty! 🙂 If you think it’s difficult, take a look below and believe me … you’ll have to think again 😉 (forgive me the word game)
Ingredients for the sponge cake:
- Wheat flour, 250 gr
- Wholemeal flour, 70 gr
- Bicarbonate, 1 teaspoon
- Cremor tartar, 1 teaspoon
- A pinch of salt
- ½ crushed banana (half-ripe)
- Grated zest of 1 organic orange
- Essence of Vanilla, 2 teaspoons
- Cane sugar, 250 gr
- 1 orange juice
- Sunflower seed oil, 60 gr
- Organic oat milk, 370 gr
Panna layer (in the center and on the surface)
- Vegetable whipping cream, 500 ml
- Pistachio powder, to taste
- Wild strawberries, 1 handful
- Raspberries, 8 + Fresh mint leaves
Preheat oven at 350F (about 180°C).
Grate orange peel and pour it into a container together with the flours, brown sugar, salt, cremor tartar and bicarbonate.
Mix with a hand whisk to mix well the various dry ingredients.
Gradually add the sunflower seed oil, the half crushed banana, the essence of vanilla and oats milk, until you get a mixture neither too liquid nor too creamy (I would say slightly more liquid).
Prepare a baking dish covering it with baking paper and pour the mixture inside.
Bake and then pull it out only after the toothpick test has been successful.
Once pulled out, wait for the time necessary for the cake to cool (it may take at least a couple of hours).
Prepare the vegetable whipped cream with the help of an electric whisk.
Cut the cake into two pieces and after having wet both halves with very little orange juice, pour the cream in the center and on the surface.
Decorate with pistachio powder, berries and fresh mint.