Pear and Walnut Cake with Prosecco Cream

Name: Pear and Walnut Cake with Prosecco Cream
Prep time: 40 min
Cook time: 20 min
Total time: 70 min
Yield: 1 portions
Ingredients: spelt flour (wholemeal); sugar; vanilla sugar; baking powder; vegetable oil; sparkling water; ground walnuts; pears; pear juice; agave syrup; vegan cake glaze, clear; water; agar-agar; vegan prosecco; vegan whipping cream alternative; cream stiffener; sugar; vegan alternative to crème fraiche; zest of one organic lemon; walnut slivers

Preparation time: 40 min
Cooking time: 20 min
Total time: 1 h 10 min

Difficulty: medium

Ingredients

For the cake base:

125 g spelt flour (wholemeal)

90 g sugar

1 Pack(s) vanilla sugar

2 ts baking powder

3 tb vegetable oil

125 ml sparkling water

4 tb ground walnuts

For the pear filling:

1 kg pears

200 ml pear juice

60 g agave syrup

2 Pack(s) vegan cake glaze, clear

For the prosecco cream:

150 ml water

15 g agar-agar

200 ml vegan prosecco

200 ml vegan whipping cream alternative

1 Pack(s) cream stiffener

100 g sugar

150 g vegan alternative to crème fraiche

zest of one organic lemon

For the decoration:

walnut slivers

Preparation

1. For the cake base, line a 26 cm diameter springform pan with baking parchment and preheat the oven to 180° top and bottom.

2. Place all the sponge cake ingredients in a bowl. Mix with a hand mixer on the highest speed. Do not mix for too long so that some carbon dioxide remains in the batter. This will make the vegan sponge really fluffy and airy. Pour the batter into the springform pan and smooth it down. Bake in the middle of the oven for about 20 minutes. Let the sponge mixture cool completely in the pan.

3. For the pear layer, peel, core and chop the pears. Bring the pear juice to a boil and add the pears. Simmer for 5 minutes. Strain and reserve the juice. Stir the cake glaze powder into the juice until smooth. Add the Agave syrup and bring to a boil again. Stir the pears into the thickened mixture. Spread the pear filling over the cake base and refrigerate.

4. For the prosecco cream, boil 150 ml of water with the agar-agar for 2 minutes, then remove from the heat and add the prosecco. Whip the vegan whipping cream with the cream stiffener, add the sugar, then fold the crème fraiche alternative and lemon zest into the vegan whipping cream. When the prosecco-agar-agar mixture has cooled a bit, add 5 tablespoons to the cream to temper it, then add all the prosecco-agar-agar mixture. Spread the cream on top of the cake and refrigerate for at least 5 hours (preferably overnight).

5. Remove the cake from the pan once it has properly set. Garnish with walnuts.

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