Plant-Based Coconut Raspberry Dream - Puratos

Instructions

Plant-Based Cake Method

In mixer with paddle mix water, oil, with cake mix on low speed for 2 minutes, scrape the bowl and paddle then mix for 3 more minutes medium speed.
Deposit 15 grams into a round mold.

Chocolate Plant-Based Cake

In mixer with paddle mix water, oil, with cake mix on low speed for 2 minutes, scrape the bowl and paddle then mix for 3 more minutes medium speed.
Deposit 15 grams on top of vanilla cake into round mold and marble.
Deposit 7 grams of Vivafil Raspberry.
Bake at 165°C for 20-24 minutes, depending shape/size.

Plant-Based Coconut Chocolate Custard Method

Combine water, coconut milk, sugar, and cornstarch bring to a boil and cook 3-4 minutes.
Pour over chocolate and emulsify add coconut.
Spread 7mm and cool, cut to desired shape to match size of cake.

Coconut Ganache Method

Heat coconut milk and agave to 70°C pour over chocolate and emulsify.
Apply at 28°C on top of custard after tempered chocolate cake band is applied.
*See working method

Aquafaba Meringue Method

Reduce chickpea liquids by 50%, chill over night.
Whip chickpea liquids once you start to get volume.
Start adding sugar and cream of tartar. Continue to gain volume adding sugar in stages.
Once desired volume is reached add vanilla and lemon juice mix uniformly.
Pipe to desired design.
Bake at 37-51°C for 12-24 hours or until dry.

Assembly Method

After cake cools, place cut out of custard on top.
Wrap cake with tempered Chocolante Dark Plant Forward CT.
Fill with ganache at 28°C.
Decorate with plant-based meringue.

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