Vegan Aronia and Blackberry Cake: Delicious and Easy Recipe
Discover an innovative recipe for Vegan Aronia Berry and Faumage Cake! the result of a collaboration with Jasmine Vegan Cuisine, a delicious alternative to traditional desserts that will delight plant-based cuisine lovers. This cake, combining lightness and richness in flavors, is made from natural and healthy ingredients, perfect for those looking to enjoy a dessert without animal products. Whether you are vegan, lactose intolerant or simply looking for a gourmet and ethical option, this cake will meet your expectations and awaken your taste buds. Learn how to concoct this airy and tasty delight, ideal for any occasion, whether it's a birthday, a snack with friends or simply a personal pleasure. Explore the simple and accessible steps that will guide you towards making a dessert that is not only good for you, but also respectful of the environment. Let yourself be tempted by a responsible sweetness and indulge yourself with our Vegan Aronia Faumage Cake.
Ingredients :
Biscuit crust
- 400 grams of vegan cream cheese
- 250 grams of cashew nuts, soaked for 30 minutes in boiling water
- 200 grams of coconut cream - refrigerate 2 cans of coconut cream for 24 hours to remove only the solid part
- 160 grams frozen aronia berries, thawed
- 2 tablespoons fresh lemon juice
- 150 grams of powdered sugar
- 1 pinch of salt
Aronia Berry Jelly
- 250 grams of frozen aronia berries
- 2 tablespoons of water
- 2 tablespoons fresh lemon juice
- 60 grams of sugar
- 1 teaspoon of agar agar powder
Preparation :
* Start by making sure you have boiled the cashews for 30 minutes, and refrigerated 2 cans of coconut cream for at least 24 hours.
Lightly oil a 6- to 7-inch round cake pan and line with parchment paper. Set aside.
Biscuit crust
Using a high-powered blender (such as a Vitamix), grind the cookies until they are coarsely crumbled. Add the melted butter and blend until the crumbs are well moistened.
Spread crust mixture over bottom of prepared pan in an even layer, pressing well with fingers. Place in freezer while preparing filling.
Aronia Berry Filling
Drain the cashew nuts, previously soaked in boiling water for 30 minutes.
Place nuts in the container of a high-powered blender (such as a Vitamix). Add coconut cream and blend until smooth. The mixture will be very thick. Scrape down the sides of the container as needed.
Add vegan cream cheese, aronia berries, lemon juice, powdered sugar and salt. Mix until combined and smooth.
Pour the filling into the mold, over the crust. Smooth the surface, then place in the freezer and let set for 3 hours.
Aronia Berry Jelly
Combine frozen aronia berries, water and lemon juice in the bowl of a high-powered blender (such as a Vitamix). Blend until smooth. Weigh the mixture on a scale - you should get 200 grams of puree.
Pour 200 grams of aronia berry puree (keep the rest for another use) into a saucepan. Add the agar agar powder and sugar and whisk to incorporate them well into the puree.
Turn the heat to medium and bring to a boil, stirring constantly.
Then let the jelly simmer for 2-3 minutes, then turn off the heat. Leave on the stove for another 10 minutes, until the jelly cools slightly, stirring from time to time.
Once the jelly has cooled, pour over the very cold cheesecake filling and smooth the surface.
Cover and refrigerate for 2 hours.
Decorate to taste and enjoy!
Store the cheesecake in the refrigerator for one week, or in the freezer for up to 3 months.
Preparation time : 20 minutes
Cooking time : 15 minutes total on the stovetop
Break time : 5 hours
Quantity obtained : 8 servings