Luscious Pink Dragon Fruit Layer Cake

Luscious Pink Dragon Fruit Layer Cake

🍽️ Delight in the tantalizing flavors of this Luscious Pink Dragon Fruit Layer Cake! With a delicate balance of textures and a burst of vibrant hues, this dessert is an exquisite symphony of sweet indulgence and tropical flair.

Ingredients:

• For the Sponge Cake:

• 1 1/2 cups buckwheat flour 🌾
• 1/2 cup fine shredded coconut or desiccated coconut 🥥
• 1 tsp baking powder 🧁
• 1/2 tsp baking soda 🧁
• 1 tbsp pink pitaya powder 🍵
• 1/2 cup thick scoopable canned coconut cream, plus 1/2 cup water 🥛
• 1/4 cup light-colored sweetener, like rice malt syrup or maple syrup 🍯
• 1/2 cup beetroot juice 🥤
• 3 tbsp aquafaba (chickpea brine) 🌿

• For the Raspberry Chia Jam:

• 1/2 cup raspberries 🍓
• 1 tbsp chia seeds 🌱
• 1 tbsp light-colored sweetener 🍯

• For the Mousse:

• 1/2 cup cashews, soaked overnight 🌰
• 1/2 cup thick scoopable canned coconut cream
• 3 tbsp light-colored sweetener 🍯
• 1 tbsp pink pitaya powder 🍵
• 1/4 tsp agar powder 🌿

• For the Jelly:

• 1/2 tsp agar powder 🌿
• 3 tbsp light-colored sweetener 🍯
• 1/2 tbsp pink pitaya powder 🍵

Instructions:

1️⃣ Prepare the Cake:
Preheat the oven to 180°C (350°F). Line a 15cm cake tin with baking paper.
Mix the dry ingredients in one bowl. In another, combine the wet ingredients excluding aquafaba.
Whisk aquafaba until bubbly, then fold into the batter. Bake for 20 minutes, let cool, and trim the top flat.
2️⃣ Chia Jam Layer:

Mash raspberries with chia seeds and sweetener. Spread over the cooled sponge.
3️⃣ Mousse Preparation:

Blend the soaked cashews with half the coconut cream, sweetener, and pitaya powder until smooth.
Heat the remaining coconut cream with agar, then blend into the cashew mix. Pour over the sponge and chill.
4️⃣ Jelly Topping:

Simmer agar with water, then stir in sweetener and pitaya powder. Pour over the set mousse and chill until firm.
5️⃣ To Serve:

Remove the cake from the tin, slice, and enjoy. Store leftovers in an airtight container in the fridge for 3-5 days.
Expert Tips:

Color Intensity: Adjust the amount of pink pitaya powder for the perfect pink hue.
Smooth Texture: Blend cashews and coconut cream thoroughly for a silky mousse.
Garnish Options: Enhance with fresh dragon fruit slices, edible flowers, or shredded coconut.
Serving Suggestions:

Serve this stunning cake at special events for a memorable dessert experience. Pair with herbal tea or sparkling rosé for added indulgence.
For extra decadence, accompany with dairy-free vanilla ice cream or whipped coconut cream.
Storage Tips:

Refrigerate in an airtight container for up to 5 days. For longer storage, freeze slices and thaw in the fridge overnight.
Happy cooking and enjoy this delightful Pink Dragon Fruit Layer Cake at your next special occasion! 🍋✨