Try a few recipe from Love, Megan – One pot of pasta and Pizza – I’m glad to try again: she Honey lemon layer cake with raspberries From ePisode 1.
Recipe looks Simple and elegantwith a bright citrusy flavor and a soft fluffy sponge. But as a vegetarian I need to modify it to make it Completely based on plants While still keeping the flavor and texture as close to the original as possible. result? one Delicious moist lemon cake with sweet butter and rich raspberry filling– No one has eggs or dairy products!
1. Looking for Vegetarian Honey Alternatives
Since honey is not considered vegetarian (because it comes from bees), I used Vegetarian Honey Alternatives instead. I found it Sweet free vegetarianit works great in this recipe. It is Apple and carob fruit extract, Similar floral scent I remember real honey. Other alternatives you can use include: agave nectar, maple syrup, or date syrup.
2. Replace eggs
The eggs help bond and add water to the cake, so I swap them for Vegetarian Yogurt. This keeps the sponge Soft and gentleprevent it from drying or fragile. If you don’t have yogurt, you can also use:uApplesauce or flaxseed eggs (1 tablespoon ground linen + 3 tablespoon water per egg).
raw material
For sponges:
- 3 cups of self-cultivation flour ((Or all-purpose flour + 1 tablespoon baking powder)
- 1 teaspoon salt
- 1.5 cups of sugar
- 1.5 cups of plant-based milk (I use soy milk)
- 3/4 cup olive oil
- 2 tablespoons vegetarian yogurt
- 2 Lemon’s skin
- 3 tablespoons vegetarian honey (or alternative sweetener)
For lemon honey syrup:
- 1/2 cup vegetarian honey
- 1/4 cup lemon juice
- 1/4 cup water
- 1 Lemon’s skin
For the buttercream:
- 3 cups vegan butter
- 5 cups powdered sugar (575 grams)
- Pinch salt
For decoration:
- Raspberry Conservation/Protective Layer
- Fresh raspberries
- Fresh basil leaves
method
1. Bake a cake
one) Preheat the oven arrive 175°C and Prepare three 20 cm cake tins With parchment.
b) In a large mixing bowl, Add flour, sugar, salt and baking powder (If using all-purpose flour).
c) In another bowl, stir together Plant milk, olive oil, lemon zest and vegetarian yogurt.
d) Pour the wet ingredients into dryness and add Vegetarian honey. Mix gently until combined together –Don’t over-mix.
e) Divide the batter evenly into prepared cake tins.
f) Bake for 20-25 minutes Or until Golden brown The toothpick inserted into the center is very clean.
g) Let the cake Completely cooled On the wire rack before assembly.
2. Making lemon honey syrup
a) In a small pot, bring with you Vegetarian honey, lemon juice, water and lemon peel arrive simmer.
b) Remove from heat and let it cool completely.
c) Brush each cake layer Before assembly, use syrup evenly.
3. Prepare the cream
a) In a stand mixer or in a manual mixer, whip Vegetarian Butter until Light and fluffy.
b) Gradually add Powdered sugar And continue to mix.
c) Add one Pinch salt Balanced sweetness.
4. Assemble the cake
one) Brush each cake layer With lemon honey syrup.
b) Place the first cake layer On the service board/stent.
c) Transfer the cream to Pipe bagcut a small hole in the tip. right Raspberry Candied Fruit.
d) Pipeline a Cream spiral Inside, in the space between the two.
e) Fill in the gap Raspberry Proteincover the top of the cake layer.
f) Repeat this process The second cake layer.
g) Stacking The third and last cake layer top.
h) Cover the whole cake with cream, smooth With offset scraper.
i) Decoration Fresh raspberries and basil leaves.
This cake result Soft, beautiful citrus, just the right sweetness. Raspberry reserved added Fruit sour This balances the richness of the cream, and the lemon honey syrup gives it an extra flavor.
If you are looking for Vegetarian cakes displayedthis is definitely a try. Very suitable Special occasions,,,,, afternoon teaor just because you like baking something delicious.
