Summer is nearly here and that means fruit cakes. Without a shadow of doubt, figs are my absolutely favourite fruit. Hands down, I love them more than apricots and strawberries combined. And I believe my love for figs is the only stronger one than my love for coffee. The competition is serious, but the figs are winning, hence why they are featured in this lovely cake, front and centre.
Now, I know this is not one of my everyday vegan cakes that can be whipped up and served within the hour, but that is what makes it really unique. It requires time and a bit of an effort and planning, and I for one, truly enjoy that.
Two types of fruit fillings, two types of chocolate, and plenty of almond praline make this cake a true showstopper. She is tiny, but she is mighty.
I do recommend keeping the cake refrigerated at all times, simply because of how soft white chocolate mousse can become, even at room temperatures, as it is not stabilised. Either add a tablespoon of soy milk powder as you whip the ganache into a mousse or serve it straight from the refrigerator, it will be delicious either way.
Ingredients
For the vanilla cake layers
80 grams plain flour
½ teaspoon baking soda
80 grams granulated sugar
30 grams toasted almonds, ground
1 teaspoon apple cider vinegar
25 millilitres neutral oil, sunflower or vegetable
1 teaspoon vanilla bean paste
125 millilitres water
For the chocolate cake layers
60 grams plain flour
30 grams toasted almonds, ground
90 grams granulated sugar
2 tablespoons unsweetened cocoa powder
¾ teaspoon baking soda
1 teaspoon instant espresso powder
2 teaspoons vanilla bean paste
1 ½ teaspoons apple cider vinegar
30 millilitres neutral oil, sunflower or vegetable
120 millilitres water
For the blackberry tart cherry jelly
50 grams blackberries
50 grams sour cherries
50 millilitres cold water
30 grams cornflour
20 grams vegan block butter, cubed
For the fig filling
100 grams figs
50 millilitres apple juice, cold
30 grams cornflour
20 grams vegan block butter, cubed
¼ teaspoon vanilla bean paste
1-2 drops food colouring, optional
For the almond praline
80 grams toasted almonds, whole
70 grams granulated sugar
20 millilitres water
30 grams vegan block butter, slightly softened
For the dark chocolate ganache
120 grams dark chocolate (at least 70% cocoa solids)
40 millilitres vegan double cream
25 grams vegan block butter, cubed
For the white chocolate mousse
100 grams vegan white chocolate
120 millilitres vegan double cream
30 grams vegan block butter
½ teaspoon vanilla bean paste
Preparation
Start by making the fruit jelly inserts, as they need to be frozen. For the blackberry jelly, place the berries into a blender jar, along with the water and cornflour, and blend until completely smooth. Pour the mixture into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often, so it does not catch on the bottom. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously.
As soon as it is done, remove it from the heat and add in the vegan block butter. Mix well, either by using a wire whisk or an immersion blender, and transfer it to a 10-cm round cake pan or a pastry ring, lined with baking parchment. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 6 hours, or until frozen solid. This can also be done the night before.
For the fig filing, the process is quite similar. Place the fruit into a blender along with the apple juice and cornflour, and blend until smooth. Pour it into a heavy saucepan and let it come to a boil over medium heat, stirring often. Once it starts to boil, cook until thick, about 3 minutes, stirring constantly. Figs will catch on the bottom of the saucepan if it is not stirred.
As soon as the filling is done, remove it from the heat and add in the vegan block butter and vanilla. Mix well, either with a wire whisk or an immersion blender, and transfer to a 10-cm round cake pan or a pastry ring, again, lined with baking parchment. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and same as before - place it into the freezer for at least 6 hours. This can, of course, be done the night before.
Next, make the cake layers. Line two small round cake pans (12 cm) with baking parchment, bottom and sides, and set them aside. Let the oven preheat to 180°C.
For the chocolate cake, sift together the plain flour, cocoa powder, and baking soda. Add in the sugar, almonds, and the espresso powder, and whisk very well to combine. Pour in the water, oil, vanilla, and the vinegar, and whisk until just combined. Pour the batter into the prepared pan and bake the cake immediately, in a nicely preheated oven, at 180°C, for about 15 minutes or so. Check it with a toothpick even before the indicated 15 minutes, making sure it stays soft and fudgy. Let it cool in the pan completely.
For the vanilla cake, the method is quite similar. Sift together the plain flour and baking soda, add in the sugar and almonds, and whisk well. Add in the water, oil, vanilla, and the vinegar, and whisk until just combined. Pour the batter into the prepared pan and bake immediately, at 180°C, for about 15 minutes or so. Check it with a toothpick, of course, and let it cool in the pan completely.
Goes without saying, of course, but if desired, both can be baked at the same time.
For the almond praline, line a small metal tray with a piece of baking parchment or a silicone mat and set aside. Take a heavy-bottomed saucepan, tip in the granulated sugar, add the water, and gently swirl the pan. Place it over medium-high heat, and let the sugar melt and then cook for about 7-8 minutes, until it becomes a deep amber colour. Once fragrant, add in the almonds and quickly stir with a wooden spoon or a spatula until all of the almonds are coated.
Once coated, remove from the heat and carefully turn them out onto the metal sheet. Do not stir or touch, because it will be incredibly hot. Let it cool down completely. Once cool to the touch, break it into pieces, and place them in a blender. Let it work until a smooth paste forms, then add in the vegan butter and let the blender run again until everything is blended thoroughly. It would be good to stop and scrape down the sides, to make sure everything is smooth. Set aside.
For the dark chocolate ganache, chop the chocolate as finely as you can, and place it in a saucepan. Add in vegan double cream and the butter, and melt everything over low heat. Stir gently until it's all combined, then remove from the heat and allow it to cool down, but to still be somewhat runny and pourable.
Finally, when it's all ready, proceed to assemble the cake.
Level the cakes if necessary and slice off the top third of each, creating one thick layer and one thin one. Use a small (10 cm) cake ring to cut out a 10-cm circle out of the thinner vanilla cake layer.
Place the thicker chocolate cake layer on a serving platter, close a cake form around it, and line it with a tall strip of acetate. Place the blackberry cherry frozen insert in the centre and add the almond praline all around it, and on top of it, covering the whole insert. There will be plenty of praline for that.
Place the thinner chocolate layer on top and add the 10-cm vanilla cake in the centre. Place the frozen fig filling on it and pour the dark chocolate ganache all around it, and on top of it, covering both the little cake disc and the fig filling. Place the thicker vanilla cake layer on top, press it gently, and place in the refrigerator overnight.
For the white chocolate mousse, chop the chocolate finely and place it in a saucepan. Pour in the vegan double cream; add in the butter and the vanilla, and place everything over low heat. Melt it together slowly, stirring gently, until it's all blended. Remove from the heat, let it cool down to room temperature, cover with a piece of cling film or baking parchment, and place into the refrigerator overnight.
The next day, whip the white chocolate mousse with an electric mixer until stiff peaks form. Remove the cake ring and the acetate from the cake and decorate it to your liking using the chocolate mousse. If desired, add some berries on top, and place it back into the refrigerator for at least 4 hours. Serve with strong coffee. Yields 8-10 servings.
