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JAPANESE WIND CAKE

Delightful tender creamy cake with tasty filling and whipped cream
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Cook Time 45 minutes
Course Dessert
Servings 10

Equipment

  • Oven
  • Mixer
  • Baking tray of a size 18 cm x 28 cm

Ingredients
  

For the batter:

  • 160 ml of cold aquafaba;
  • on top of knife Cream of tartar or lemon acid powder;
  • 200 gr of sugar;
  • 10 almost full tbsp. of sifted wheat flour.

For the filling:

  • 800 ml of plant milk;
  • 100 gr of vanilla pudding powder (2,5 bags, each bag of 40 gr of pudding powder);
  • 6-7 tbsp. of sugar;
  • 250 gr of toasted ground hazelnuts.

For whipped cream:

  • 500 ml of liquid vegan whipping cream;
  • some sugar powder (by personal preferences) if whipping cream is not sweetened enough or at all).

For decoration:

  • a bit of whipped cream for florets;
  • 70 gr of vegan chocolate; melt the chocolate and add oil to it, then stir well and use.
  • 2 tsp. of oil (for mixing with chocolate).

Instructions
 

  • Start mixing cold aquafaba by adding 3 tbsp. of sugar and acid powder, mix it on the highest speed. Gradually add whole amount of sugar while mixing. Keep mixing until the point when it becomes transformed into a stable shiny foam. Turn off the mixer, add sifted flour and gently fold the sifted flour into the foam until it's completely mixed into it.
  • Divide into 2 equal parts (place them in cake molds of size 18 x 28 cm, make sure the molds are cover with parchment paper). Bake for 15 min at 150 degrees Celsius, then reduce the temperature to 130 degrees and continue baking for the next 30 min. Take the cakes out and let them cool down then separate them from parchment pape (they are at this point crispy and hard but they will become amazingly soft after being filled).
  • Pudding: dissolve pudding powder into 200 ml of plant milk (there should not be undissolved lumps). Warm up the rest of the milk, add sugar and stir well, keep warming it up until boiling point. Remove from the stove, add dissolved pudding to it and stir it with a wire whisk, then put the pot back on a stove and keep cooking for next 1-2 min. Cool it down. Once it's cooled down add grinded toasted hazelnuts and mix it with a mixer.
  • Whipped cream: whip vegan liquid cream into a fluffy stable foam, add some extra sugar powder to it (adjust the sweetness to your personal taste). Take out some of the whipped cream (because you are going to use it for decoration).
  • Assembling the cake: put some of the whipped cream on the bottom of the plate (in a size of cake), then gently place the cake on it. Add half of the pudding filling and spread it over the whole surface, then add half of the amount of whipping cream, spread it evenly. Repeat once more the process starting by placing the cake. Next, cover the edges of cake by spreading some whipped cream all over them. Decorate the surface of the cake with chopped hazelnuts. Drizzle melted chocolate over the edges of the cake and bit over the surface. Decorate with whipped cream florets over the surface and aside the edges. Put the cake into the fridge overnight (don't skip this step because the cake will become gorgeously soft and all aromas will perfectly merge). Serve cold, store it in the refrigerator.

Notes

*If you rather prefer coconut powder sugar and spelt flour over regular sugar and wheat flour:
1. be aware that it takes much more time for coconut powder sugar to dissolve whip up;
2. spelt flour requires to be sifted twice, and gently incorporated afterwards.