Mandarin Gingerbread Cake
Festive cake with gingerbread base, mandarin puree, cheesecake mousse and jelly.
Ingredients
Gingerbread
- 100 ml aquafaba (or 2 eggs for traditional recipe)
- 50 g cane sugar
- 3 ml vanila extract
- 1 tbsp molasses
- 20 g plant-based milk
- 70 g flour
- 1 tsp gingerbread spices
- 20 g vegan butter
Mandarin Puree
- 300 g mandarin puree
- 20 g cane sugar
- 2 tsp agar-agar (powder)
Cheesecake Mousse
- 150 g cream cheese (plant-based)
- 50 g vegan yoghurt
- 140 g vegan cream
- 50 g cane sugar
- 1 tsp lemon juice
- 1 tsp agar-agar (powder)
Mandarin Jelly
- 100 g mandarin juice
- 1 tbsp cane sugar
- 1 tsp agar-agar (powder)
Instructions
Gingerbread Base
- Preheat the oven 365 F.
- Whisk aquafaba, sugar, salt, vanilla and molasses.
- Add sifted flour and gingerbread spice to aquafaba batter. Add milk and butter.
- Bake 25-30 min. or untill ready. Set aside to cool completely.
Mandarin Puree
- Combine mandarin puree, sugar and agar-agar.
- Boil for 5-10 min. Pour into round pan and put it into the fridge for 30 min.
Cheesecake mousse
- Whisk cream cheese, youghurt and sugar. Add agar-agar and lemon juice.
Mandarin Jelly
- Combine mandarin juice, sugar and agar-agar. Boil for 5-10 min.
Nutrition
Calories: 1864kcalCarbohydrates: 221gProtein: 25gFat: 106gSaturated Fat: 46gCholesterol: 165mgSodium: 1189mgPotassium: 575mgFiber: 11gSugar: 156gVitamin A: 2778IUVitamin C: 2mgCalcium: 313mgIron: 6mg
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