March is a particularly important month, as we celebrate International Women’s Day. Every country in the world, following the General Assembly of the United Nations, recognized on March 8 the commemorative day for women’s rights.
I still find it absurd how it must have been necessary to take to the streets, demonstrate and make one’s voice heard by shouting … The woman deserves respect regardless.
All those violences of the past, which unfortunately are sometimes experienced even in the present, are simply absurd and devoid of any value, meaning or dignity.
And it is precisely for this reason that it is important to remember and celebrate this anniversary. The woman is a flower that illuminates the surrounding environment with its colors … and when that flower blooms and reaches its fullness of being, it changes the fate of the world. The woman who possesses these characteristics is pure love and must be loved by all means, in every way and in every corner of the planet!
There is a typical dessert that is repeated from year to year for this important anniversary and is the MIMOSA CAKE. In this article I have proposed the recipe of it in VEGAN version, since I believe that the values of respect and love should be directed towards all forms of life !!!
Come to recipe … to satisfy curiosity even those who requested it 🙂
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INGREDIENTS
- 370 gr of organic wholemeal spelt flour
- 70 gr of potato starch
- A vanilla bean
- 120 gr of cane sugar
- 1 jar of 125 gr of organic vegetable yogurt
- 20 gr of sunflower oil
- Peel of an organic orange
- Peel of an organic lemon
- A sachet of natural yeasts for cakes
- 50 gr of agave juice
- About 370 gr of organic brown rice milk
FOR THE FILLING
- Orange juice (for wet)
- Chantilly vegetable cream
FOR DECORATION
- Sliced pineapple (optional)
- Icing sugar
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KITCHEN TOOLS ~ For this vegan dessert, you need:
- Container for pouring ingredients
- Mold covered with parchment paper
- Silicone spatula for cakes
PREPARATION TIME ~ 15 – 20 min for preparation – 30 min of baking in the oven.
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DIRECTIONS
Preheat the oven to 350 F (180 ° C).
In the container combine the flour and starch and begin to give it a first stirring.
Add the brown sugar and continue to stir, trying to make the mixture homogeneous (crush the starch pieces with a spoon so as to mix it with the rest of the ingredients).
In the yogurt jar, add the vanilla and mix until both ingredients become a single homogeneous mixture.
Combine the natural yeast, the orange and lemon peel with the dry ingredients and mix the whole mixture. Then gradually add the liquid ingredients to the dry ones. Let’s start with oil, agave juice, milk and finally yogurt with vanilla.
~ N.B. The mixture must be a basically liquid cream. Then gradually add the milk until the mixture reaches the right consistency. ~
At this point, pour the entire mixture into the mold covered with parchment paper, level the surface and let it cook in the oven for about 30 minutes. As always before pulling it out of the oven, insert a toothpick to see if the cake is cooked inside.
Once cooled, we cut the top of the sponge cake and put it aside (it will be used for decoration).
Cut the remaining part of the sponge cake in half and sprinkle the two internal parts with the orange juice. Spread the Chantilly cream both in the middle and on the surface and decorate with the crumbling part set aside, the pineapple slices and finally the icing sugar.
Enjoy!
