Pink Dragon Fruit Layer Cake

Introduction:

Embark on a culinary adventure with Pink Dragon Fruit Layer Cake, a mesmerizing dessert creation that combines the exotic beauty of pink dragon fruit with the indulgent sweetness of cake layers and creamy frosting. This stunning cake is not only a feast for the taste buds but also a visual masterpiece, with layers of vibrant pink contrasting against creamy white frosting. Each slice offers a symphony of flavors and textures, from the delicate sweetness of dragon fruit to the light and airy crumb of the cake. In this article, we’ll delve into the enchanting world of Pink Dragon Fruit Layer Cake, from its exotic flavor profile to tips for creating your own slice of edible art.

Ingredients:

Sponge Cake:

• 1 ⅓ cups buckwheat flour
• ½ cup fine shredded coconut / desiccated coconut
• ¾ tsp baking powder
• ½ tsp baking soda
• 1 tbsp pink pitaya powder
• ¼ cup thick scoopable canned coconut cream, plus ⅛ cup water
• ¼- ½ cup any light-colored sweetener, such as rice malt syrup or maple syrup
• ¼ cup beetroot juice
• 3 tbsp aquafaba (brine from a can of chickpeas)

Raspberry Chia Jam :

• ¼ cup raspberries
• 1 tbsp chia seeds
• 1 tbsp any light-colored sweetener, such as rice malt syrup or maple syrup

Mousse:

• ¾ cup cashews, soaked in water overnight
• ¾ cup thick scoopable canned coconut cream
• 3 tbsp any light-colored sweetener, such as rice malt syrup or maple syrup
• 1 tbsp pink pitaya powder
• ½ tsp agar powder

Jelly :

• 1 tsp agar powder
• 3 tbsp any light-colored sweetener, such as rice malt syrup or maple syrup
• 1 tbsp pink pitaya powder

Instructions:

1. Preheat the oven to 180°C. Line a 15cm cake tin with baking paper.

Make the Sponge:

1. Combine dry ingredients in a bowl.
2. Mix wet ingredients (except aquafaba) in another bowl.
3. Whisk aquafaba until slightly bubbly, then add to sponge batter.
4. Bake for 20 minutes, then let cool. Trim the top of the cake to flatten, then return to tin.

Prepare the Chia Jam:

1. Mash raspberries with chia seeds and sweetener.
2. Spread onto the sponge cake.

Make the Mousse:

1. Blend soaked cashews, half of the coconut cream, sweetener, and dragon fruit powder until smooth.
2. Heat remaining coconut cream and agar agar, then blend with cashew mixture.
3. Pour onto cake and chill.

Prepare the Jelly:

1. Simmer agar powder with water, then stir in sweetener and dragon fruit powder.
2. Pour over set mousse and chill until firm.
3. To Serve
4. Remove cake from tin, slice, and enjoy! Store leftovers in an airtight container in the fridge for up to 3-5 days.

Serving Tips:

1. Elegant Presentation: Present the Pink Dragon Fruit Layer Cake on a decorative cake stand or serving platter for an elegant display that showcases its vibrant colors and layers.
2. Garnish with Fresh Fruit: Add a pop of color and freshness to each slice of cake by garnishing with slices of fresh pink dragon fruit or other seasonal fruits, such as berries or kiwi.
3. Serve with Whipped Cream: Accompany each slice of cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.
4. Use a Sharp Knife: To ensure clean and neat slices, use a sharp knife dipped in hot water to cut through the cake smoothly. Wipe the knife clean between each slice for a polished presentation.
5. Portion Control: For larger gatherings, consider pre-slicing the cake before serving to make it easier for guests to help themselves to a slice without needing to cut into the whole cake.

Storage Tips:

1. Refrigeration: Store any leftover Pink Dragon Fruit Layer Cake in an airtight cake container or covered with plastic wrap in the refrigerator. Properly stored, the cake can be refrigerated for up to 3-4 days, maintaining its freshness and flavor.
2. Freezing: If you need to store the cake for a longer period, you can freeze individual slices or the entire cake. Wrap the cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe container or resealable plastic bag. The cake can be frozen for up to 1-2 months.
3. Thawing: To thaw frozen cake slices, transfer them from the freezer to the refrigerator and let them thaw overnight. Alternatively, you can thaw slices at room temperature for a few hours before serving. Avoid thawing the cake in the microwave, as it may result in uneven thawing and compromise the texture.
4. Refreshing Leftovers: If the cake becomes slightly dry after refrigeration or freezing, you can refresh it by brushing each slice with a simple syrup made from equal parts water and granulated sugar. This helps to add moisture and revive the cake’s softness.
5. Individual Portions: To prevent the entire cake from being consumed in one sitting, consider slicing the cake into individual portions before refrigerating or freezing. This makes it easier to thaw and enjoy smaller servings as needed, minimizing waste and ensuring that the cake stays fresh for longer.

FAQs:

1. Can I use frozen pink dragon fruit instead of fresh for the cake?
   • Yes, frozen pink dragon fruit can be used as a substitute for fresh. Thaw the fruit before pureeing it for the cake batter, and adjust the quantity of liquid ingredients as needed to achieve the desired consistency.
2. How can I make the cake layers ahead of time without compromising freshness?
   • You can bake the cake layers in advance and store them in an airtight container at room temperature for up to 1-2 days. Alternatively, you can wrap the cooled cake layers tightly in plastic wrap and freeze them for longer storage, thawing them before assembling the cake.
3. Is it necessary to strain the dragon fruit puree before adding it to the cake batter?
   • Straining the dragon fruit puree is optional but recommended if you want a smoother texture in your cake. Straining helps remove any seeds or fibrous bits from the puree, resulting in a more uniform batter and finished cake.
4. Can I substitute a different type of frosting for the cream cheese frosting?
   • Yes, you can use a different frosting if desired. Popular alternatives include Swiss meringue buttercream, whipped cream, or a coconut cream frosting. Adjust the flavor and sweetness of the frosting to complement the tropical flavors of the cake.
5. Can I make this cake gluten-free?
   • Yes, you can make a gluten-free version of the cake by using a gluten-free flour blend in place of all-purpose flour. Ensure that all other ingredients used, including baking powder and baking soda, are certified gluten-free to avoid cross-contamination.