As a mature feminist I should probably think that princesses are a remnant of patriarchal society that should by now be thrown away with other rubbish. Well, in a way I do. But still, when there is an actual, real, royal – blooded, beautiful princess getting married in the neighbouring country, I must admit that something in me is evoked. We Finnish people are so sensible and not at all prone to unnecessary, costly silliness like a royal family, so I guess we can be a little bit delighted for what happens next door, in Sweden?
Recently, I have been very brave and done lots of things that have felt immensely difficult. So I decided to reward myself and bake a cake! And spend a couple of days only doing only silly things with my girlfriends. So we watched Princess Victoria’s and Daniel’s wedding and drank strawberry – sparkling wine, eating a cake that in Finland is called a princess cake. Partly because in honor of the actual princess and partly to remind myself of some princess – like virtues. A Real Princess, the mythical, archetypal creature of fairytales, is never angry, never mean to other people, and always in possession of her power and her beauty. And there is always the happy ever – after to her story. In real life, the princesses get eating disorders and have unfaithful boyfriends, and I guess the only true happy end awaiting us all is the peaceful grave. But still, there is always enough reason to spent a day dreaming princess dreams, with a piece of cake, and congratulate yourself for a work well done.
Vegan Princess Cake
A princess cake is usually a quite an ordinary sponge cake, filled with vanilla custard, raspberries and covered with a layer of green marzipan. Mine was a little different, because I used strawberries and pink marzipan for the ultimate princess – effect. The custard or pudding I made of oat milk and starch.
4,5 dl all – purpose flour
2 tsp baking powder
0,5 tsp baking soda
a good dash of vanilla
2 dl brown sugar
1 tbsp apple vinegar
0,5 dl canola oil
4 lingonberry cider
Mix first the dry ingredients and then add the vinegar, oil and the cider. Mix quickly with a spoon, until the batter is fairly even, and pour into a round cake tin, 24 cm in diameter. Bake in 175 °C 30 – 40 minutes, until a toothpick inserted in the center comes out clean. Lingonberry cider gives the cake a lovely reddish hue, but you can as well use another kind of cider. Let the cake cool down before filling it. Meanwhile, make the custard:
3,5 + 0,5 dl oat milk
a good dash of vanilla powder
1 tsp sugar
2 tbsp potato starch
First, mix the vanilla powder and sugar with 3,5 dl of oat milk, and bring the it to the boil in a small cooking pot. Mix the potato starch with the remaining 0,5 dl oat milk, remove the pot from the heat and pour in the starch – liquid, carefully whisking. Then bring the oat milk to boil again, without mixing. Don’t cook, but remove the pot from the heat right when you see the first bubble.
Filling and Decorating
2 dl whippable oat cream
150 g pink marzipan
1 dl oat milk for moistening
2 dl strawberries, mashed
Whip up the oat cream, and blend it together with the custard. Cut the cake into to halves, and moisten it with oat milk. Fill the cake with mashed strawberries and half of the custard, and finally cover the whole cake with a layer of remaining custard mixture. Roll the marzipan into a flat round layer, bigger than the cake, with a rolling pin. Using a sheet of baking parchment under the marzipan might help, as well as sprinkling the sheet with powdered sugar. Lift the marzipan – layer carefully on top of the cake, and cut off the extra at the “hem” of the cake. Decorate with real roses and sprinkled powdered sugar.
Filed under: Baking, Cakes | Tags: agar agar, cake, mousse, rose water, soy cream cheese, strawberry
Isn’t change always worth a celebration? For better or worse, change is the attribute of all life: matter evolves by the laws of entropy, towards more chaos, and the living things are constantly on their way towards death. No moment is static, transformation is inevitable. A rite of passage is something that prepares us for the change, makes it easier to accept, since we tend to cling to the past with a fierce devotion.
We celebrated the bachelorette party of my friend who was getting married. Marriage is one rite of passage to adulthood, though not as important as it used to be. The Finnish folk poetry describes in vivid detail the sadness of the bride, when she has to leave her sisters and brothers, the safety of her childhood home and most important of all, her dear mother, as sweet as honey or berries in the forest. Waterfalls of tears were shed when the young bride left her home to never return, to be owned by the family of her husband, and be as the daughter – in – law the lowest in the hierarchy of a household.
The ways of marriage have luckily changed quite a bit, and these days marriage is a sign of mutual love and commitment, not a grim undertaking made in order to keep the human race existing. On this occasion it was indeed the bridegroom who left his sunny country to come to the cold and unhospitable Finland.
That weekend, we didn’t cry (except for me, a little bit), but drank pink sparkling wine, had a lush breakfast with beautiful live music at the cafe Villi Puutarha (” The Wild Garden”, which is one of the few places with vegan things to eat in Helsinki), acquired a pair of pink handcuffs at an adult shop, tried out pole dancing and sung at the top of our voices in a karaoke taxi. Finally we adorned ourselves with corsettes, beads, plenty of sparkle and make – up and headed for a burlesque party. Our beautiful, not so shy bride won the tassel twirling competition (don’t know what that means? Well find out, I won’t tell you), and the gorgeous bridegroom impressed everyone by an improvised Brazilian street – capoeira – dance show.
The night was ours. We partied and danced with the intensity of people taking part in a transition rite, submerged in a brazilian – burlesque fantasy world. But what does a frilly, mask – wearing, tasseled, lace – and gold – adorned foxy lady or gentleman eat before she or he hits the party? Of course a rosewater – strawberry – chocolate mousse cake, decorated with fresh cherries, figs and pitahaya..
Rosewater – Strawberry – Chocolate Mousse Cake
150 g gluten free vegan cookies ( I used a spanish brand called gullòn)
75 g vegetable margarine
200 g soy cream cheese
6 dl whippable soy cream
500 g soy yogurt
5 tbsp rose water
1 jar Sonnentor Rose Jam
3 dl frozen strawberries
1,5 dl powdered sugar (icing sugar)
2 tsp bourbon vanilla powder
2 dl agar – agar
3 dl water
100 g dark chocolate
1 dl soy milk or other non – dairy milk
I started the day before by draining the soy yogurt in a sieve that was lined with coffee filters.
The following day I made the crust: I crumbled up the cookies, and melted the margarine. Then I mixed both and patted the mixture at the bottom of a springform pan (diameter 26 cm), which was covered with a piece of baking parchment.
Then I made the chocolate ganache. I heated up the milk in and added the chocolate, mixing until it was melted. I spread this evenly on the crust.
Then I made the mousse. First I blended the strawberries, the vanilla, the icing sugar, the soy cream cheese, the drained yogurt,the rose jam and the soy cream with a handheld blender until it was nice and fluffy. Then I heated up the water and the rose water in a pan, and added the agar – agar. I boiled the mixture, mixing it constantly for a few minutes, until the agar – agar was diluted. Then I hastily poured it into the mousse – mixture, through a sieve and mixing carefully with the blender. Then I poured the mousse onto the crust, and put the cake in the fridge.
Some tips about agar:
– agar is a better gelling agent for mousses than gelatin, even if most people don’t know this. The mousse produced by agar is always fluffy, and never dry like the gelatin mousses sometimes are. And yes, it will set, but you’ll have to use enough agar!
– when diluting the agar it is often easier to start with a bit more liquid and let it evaporate by boiling the mixture a little bit longer, than to start with a tiny amount of liquid, like often is instructed.
– you can dilute agar to other liquids than water, but something like cream is already too thick for this purpose.
– the agar starts to set right away when you remove the pan from heat, so you have to be fast. Allow it to cool maximum a minute!
– use a sieve when you pour the agar – agar liquid into the mixture you want to make a gelee of. There are anyway always some lumps in it.
– You will see right away, if there is enough agar in your mousse, because it will start to set immediately. The following day, if there appears some liquid around the cake that probably means that something went wrong, and the mousse has not set.
– This cake that you can see in this picture that was taken in great hurry, hasn’t got enough agar, but the recipe should be allright. I was thinking about other things…
Filed under: Baking, Cooking | Tags: almond paste, cake, chocolate, pasta, zucchini
Do you know the feeling: nothing is no good, life is boring, no one likes you (least the significant person) and indeed, your not – at – all – fascinating garden appears to be overflowing with stupid zucchini! I bet at least some of you ladies out there know what I’m talking about here… So beriddled with this cursed bad vibe and heaps of zucchini, I decided to make some comfort food for myself. Keeping in mind that chocolate and carbohydrates should do the trick, I made some pasta with a sauce with almond paste and a chocolate zucchini cake, using a recipe that used to be my favourite once. The cake did not turn out very well, since it was not sweet enough, and the pasta was way too salty. Buhuhuhuuu!!
Pasta with Zucchini and Almond
1 clove garlic
1/2 dl almond butter
2 tbsp lemon juice
oil for frying
2 dl whole wheat pasta
3 liter water for cooking
I chopped the onion and garlic, and fried them on a frying pan for a couple of minutes. Then I added the sliced zucchini. I fried this until the zucchini looked more or less limp. Then I added the almond butter, the lemon juice and salt, and kept stirring it a couple of minutes on medium heat. Meanwhile, I had also boiled the pasta in salted water and drained it in a colander. Some people say that the cooking water for pasta should be as salty as the mediterranean sea, but tin this dish I definetely overdid the amount of salt. At last I mixed the pasta and the sauce, and decorated the dish with a few marigold petals.
Zucchini and Chocolate Cake
6 dl all purpose flour
4 dl grated zucchini
2,5 dl sugar
1,5 dl cocoa powder
1 dl chopped hazelnuts
2 dl canola oil
2 tsp baking soda
1,5 tsp baking powder
2 tsp egg replacer
1 tbsp potato starch
1/2 tsp salt
1/2 tsp bourbon vanilla powder
3 – 4 dl soy milk (depends a bit on the zucchini how much liquid you need)
1 tsp white vinegar
This is easy: if you have already chopped up your hazelnuts and grated your zucchini, then you just need to mix the dry ingredients, and after that add the milk, vinegar and oil. Mix thoroughly but don’t overdo it. The batter should have the consistency of a very thick pancake mix. Pour the batter into a greased, floured cake tin (about 24cm in diameter) and bake in a 180°C oven for about 45 – 60 minutes. The vinegar is in the recipe, because it helps the raising agent (baking soda) function better. Don’t ask me what’s the actual chemical reaction, since I don’t know, but I’m sure there are lots of people who can explain it splendidly. One explanation I found here.
And also, the amount of sugar should be right in this recipe, I added some when writing it down, since the cake that I made really was not sweet enough for my sweet tooth. I don’t know why the recipe was not so good this time, since I’ve really baked a lot with it, even made a wedding cake with the recipe! But I am suspecting the type of muscovado sugar I was using, since it really is not that sweet. Check also out the zucchini and chocolate cake Sara from Innocent Primate made.
Beetroot seems to be my favourite ingredient these days… I had an idea of combining the same ingredients as I would for a beetroot stew that I sometimes make, but to make a sweet cake out of it.
4 dl finely grated beetroot
1 tbsp finely grated ginger
4 dl wheat flour
3 dl muscovado sugar
1 tsp baking soda
2 tsp baking powder
3 tsp Orgran egg replacer
1 dl grated coconut
150 g vegetable margarine, melted
1/2 dl lime juice (juice of one lime)
2 dl coconut milk
25 g vegetable margarine
1 dl soy yogurt
1/2 dl powdered sugar
I made this cake simply by first mixing the dry ingredients, including sugar and the egg replacer, in a bowl. Then I added the grated ginger and then the beetroot, and mixed carefully. Then I added the coconut milk and limejuice, mixed, added the melted margarine and mixed still a little bit more. It’s important not to mix these kind of cakes too much, in order to not make them chewy.
I poured the dough into a cake tin, which was greased and coated with grated coconut. I baked the cake for about an hour in the oven, in 175°C.
Then I made the the topping for the cake, by melting the margarine and mixing with the other ingredients. It was quite runny and not that pretty, but it didn’t matter so much, since I wasn’t going to transport the cake anywhere.
For the taste of the cake… It tasted surprisingly much of beetroot, but it wasn’t unpleasant. The difference between this cake and a carrot cake was that somehow beetroot was more distinguishable in the ready baked cake, than carrot in a carrot cake. So all in all: a strange, but nice cake. I don’t actually know for what kind of crowd it would be best suited for, but at least it would surprise most people.
Filed under: Baking, Cakes | Tags: cake, champagne, chocolate, strawberry, vegan
There was some leftover champagne from my working place, and I felt such a shame to throw such luxurious stuff away. So I was wondering what I could make out of it. I found some non – vegan recipes for champagne cakes, and decided to try to make something like that, but vegan. I also thought what would go well with the taste of champagne: traditionally it’s often strawberries and chocolate… So this is the end result: a vegan strawberry champagne cake with chocolate topping! So I made this cake for my friend Pinja’s birthday party.
100 g vegetable margarine
2 dl frozen strawberries, pureed
4 1/2 dl wheat flour
21/2 dl sugar
2 tsp baking powder
2 tsp egg replacer
½ tsp baking soda
¼ tsp bourbon vanilla powder
2 dl champagne (or sparkling wine)
150g vegan dark chocolate (good quality)
50g vegetable margarine
1,5 dl powdered sugar
1 tbsp red berry juice concentrate
First I melted the vegetable margarine in a pan, and set in my cold outer corridor to cool down. Then I pureed the strawberries, using a handheld mixer. After that I mixed the dry ingredients in a bowl, and then added the pureed strawberries, the champagne and finally the margarine, careful not to beat it too much. Voilá! The consistency of the cake batter seemed right away perfect! I poured it into a greased cake tin, about 24cm in diameter and baked in the oven that was preheated to 175 C about 40 minutes, until the cake was nicely brown and did not stick to the edges of the cake tin. I put the cake to my corridor to cool, and after about two hours added the topping.
The topping was simply made by melting the chocolate and adding the margarine to it, and then beating the mixture smooth. It is indeed a very good idea to melt the chocolate in a microwave oven, if you have one, since otherwise it is too easy to get water into the mixture, which will make the consistency crumbly. I put the cake again cool down, and when the topping had hardened, I decorated it with a letter P that I made out of marzipan, and hearts that I made out of the powdered sugar and red juice paste. The juice a used is something that has been hanging around in the fridge for ages, and it has become rather thick, so it gives out a very nice colour. I usually just use an old plastic bag (the brand Minigrip is good, or any other bag with a distinguishable corner) when decorating, I pour the paste into a corner of the bag and, squeeze tight and cut off the corner. Then it is possible to draw all kind of nice shapes on top your cake.
I suppose that in this recipe it would be very much possible to use sparkling wine instead of champagne. The champagne that I used was rather dry, so if you are using something more sweet, maybe adjust the amount of sugar.
People at the birthday party liked the cake well enough, even if I did not think it tasted much like champagne or strawberries… they said that it was “a cake for grown – ups”, whatever that means, and said that there was definitely a taste of champagne in it. As an afterthought I would next time perhaps make the cake a layered cake, and put the strawberries in between the layers, to make the taste clearer.