Vegan Mira Sudha recipe for making miso cake with coffee, nuts and caramel

Mark Flanagan, Queen’s chief, will be out of business this weekend. Not only will he have to prepare enough festive food to celebrate the jubilee, but he will also have to take care of changing the tastes and preferences of the nation. So I made today’s cake, to help her (along with any caterpillar). It’s a nice update to an old cake with coffee and nuts, but not so modern as to leave Grandma behind. It’s vegan (so most people will be able to enjoy it) and more from the outside. I used tahini, which makes a creamy and luxurious pana cream, and miso in caramel to give the cake an elegant touch. I hope you like it, Mark.

Miso cake with coffee, nuts and caramel

Don’t worry about the list of ingredients: this is a basic recipe, albeit with a few steps, and you can make some in advance and assemble the cake for the day. Wrapped tightly, the sponge cake will stand well for a day, while the butter and caramel can stay in the fridge for a few days. An electric beater should make butter cream lighter, but you can also do this with a hand mixer.

Preparation 15 minutes – 1 hour 10 minutes – makes 8-10

For a coffee sponge cake 500 gr plain flour 325 gr fine sugar 1 tablespoon baking powder 1 teaspoon baking soda i teaspoon sea salt 60 gr finely chopped walnuts 160 ml olive oil 360 ml whole oat milk 1 tablespoon mol powder 4 tablespoons apple powder in vinegar

To prepare the butter cream 150 gr vegetable butter, at room temperature, 300 gr powdered sugar, 1 teaspoon instant powder.

To prepare miso caramel 150 grams of powdered sugar 50 grams of vegan butter, at room temperature, cut into cubes 1 tablespoon white miso shiro 3 tablespoons whole oat milk A pinch of sea salt

250ml double vegetable cream – I like 2 tablespoons powdered sugar 3 tablespoons light tahini 50g finely chopped walnuts

Grease and spread the two forms of cakes 23 cm, preheat the oven to 200 ° C (fantastro 180 ° C) / 390 ° F / Gas 6.

To make the cake mix, place the flour, sugar, baking powder, bicarbonate, salt and nuts in a large bowl and mix until combined. In another large bowl mix the oil, milk, vinegar and coffee powder.

Make a hole in the center of the dry ingredients and then add the moisture little by little by mixing them with a spoon until it becomes a homogeneous mass. Divide the mass between the dough and bake for 30 minutes, or until the batter comes out clean. Remove and allow to cool.

To make the butter cream, beat the sugar, butter and coffee powder with an electric beater (or beat with a hand mixer) until light and fluffy, then set aside.

To make the miso caramel, place the sugar and 2 tablespoons of cold water in a small saucepan over medium heat and stir gently until the sugar is dissolved – the mixture will boil and slowly begin to take on a little color. After about five minutes, when it turns from pale gold to golden syrup, immediately raise the heat, but carefully, mixing the butter, miso milk and oat milk one by one. The mixture will initially release strong bubbles, but will disappear after a minute. Once cooled, let cool for a few minutes, then add a little sea salt and set aside.

Before you are ready to assemble the cake, beat the cream until it softens, then add the sugar and tahini and beat until firm yeasts form (note: it will not be as strong as the tops of the whipped cream).

Once the sponge cake has cooled completely, assemble the cake. Place a sponge on a serving plate, brush with butter cream from the outside edge and place the second sponge cake on top. Spread the cream on top of the cake, then add the miso caramel (if it is firm, heat gently until melted). At the end we scatter the grated walnuts, cut them and serve them.

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