Sponge Cake:
1 ⁄3 cups buckwheat flour 🌾
1 ⁄2 cup finely shredded coconut 🥥
3 ⁄4 teaspoons baking powder 🍞
1 ⁄2 tablespoon baking soda 💨
1 teaspoon pink pitaya powder (dragon fruit powder) 🌺
1 ⁄4 cup canned coconut cream 🥥
1 ⁄8 cup water 💧
1 ⁄4-1 ⁄2 cup light sweetener (rice malt syrup or maple syrup) 🍯
1 ⁄4 cup beet juice (for color) 🍠
3 teaspoons aquafaba (whipped chickpea puree) 🥄
Raspberry Jam Chia:
1 ⁄4 cup raspberries 🍇
1 tablespoon chia seeds 🌱
1 teaspoon light sweetener 🍯
🧇 5️⃣ Gradually fold the dry ingredients into the wet mixture until well combined. 📊 6️⃣ Pour the batter into the prepared tin and bake for 20 minutes, or until a skewer comes out clean. Allow the cake to cool completely before flattening the top, if necessary. 🍰
Chia Jam: 7️⃣ In a bowl, mash the raspberries with the chia seeds and sweetener. Spread the chia jam evenly over the cooled sponge. 🍇
Mousse: 8️⃣ Blend the soaked cashews, coconut cream, sweetener and pink dragon fruit powder until smooth and creamy. 🥥 9️⃣ In a saucepan, heat the remaining coconut cream with agar powder until dissolved. Stir well. 🍵 🔟 Combine warmed coconut cream with cashew mixture and blend until smooth. 🌀 1️⃣1️⃣ Pour mousse mixture over chia jam layer on cake and chill until refrigerated. 🧊
Gelatin: 1️⃣2️⃣ In a small saucepan, boil agar powder with water until dissolved. 🌡️ 1️⃣3️⃣ Stir in sweetener and pink dragon fruit powder until combined. 🍯 1️⃣4️⃣ Carefully pour gelatin mixture over mousse layer and chill until firm. 🧁
Tips:
✨ Adjust amount of pink dragon fruit powder to achieve desired color intensity. ✨ Make sure the cashew and coconut cream mixture is smooth for a velvety, silky mousse texture. ✨ Garnish with fresh dragon fruit slices, edible flowers, or shredded coconut to enhance both flavor and presentation. 🌺
Enjoy your delicious health-conscious adventure with every slice of this Pink Dragon Fruit Layer Cake! 🌸🌸
