Pink Dragon Fruit Layer Cake 

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Introduction:

Embrace the exotic allure of tropical flavors with our Pink Dragon Fruit Layer Cake recipe. This visually stunning dessert combines the vibrant hues of pink dragon fruit with layers of moist cake and luscious frosting for a truly unforgettable treat. Whether you’re celebrating a special occasion or simply craving a slice of paradise, this cake is sure to captivate with its beauty and flavor. Follow our step-by-step guide to create a masterpiece that will transport you to a tropical oasis with every bite!

Ingredients:

Sponge Cake:

  • 1 ⅓ cup 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, + 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. Mix wet ingredients (except aquafaba) in another bowl. Whisk aquafaba until slightly bubbly, then add to sponge batter. 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. Spread onto the sponge cake.

Make the Mousse:

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

Prepare the Jelly:

  1. Simmer agar powder with water, then stir in sweetener and dragon fruit powder. Pour over set mousse and chill until firm.
  2. 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. Allow the Pink Dragon Fruit Layer Cake to come to room temperature for about 30 minutes before serving to enhance its flavors and texture.
  2. Use a sharp knife dipped in hot water and wiped clean between cuts to achieve clean slices without damaging the cake layers.
  3. Garnish each slice with fresh pink dragon fruit slices or edible flowers for an extra pop of color and tropical flair.
  4. Accompany each serving with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness of the cake and add a creamy contrast.
  5. Serve the cake on decorative dessert plates or cake stands to enhance its visual appeal and create an elegant presentation.

Storage Tips:

  1. Store any leftover Pink Dragon Fruit Layer Cake in an airtight cake container or cover it tightly with plastic wrap to prevent it from drying out.
  2. If stored at room temperature, consume the cake within 2-3 days for optimal freshness.
  3. For longer storage, refrigerate the cake for up to 4-5 days. Allow it to come to room temperature before serving for the best taste and texture.
  4. To freeze the cake, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. The cake can be stored in the freezer for up to 1 month.
  5. When ready to enjoy frozen slices, thaw them overnight in the refrigerator or at room temperature for a few hours. Avoid thawing in the microwave, as it can affect the texture of the cake.

FAQs:

  1. Can I use frozen pink dragon fruit instead of fresh for the cake recipe?
    • Yes, you can use frozen pink dragon fruit if fresh is not available. Thaw the frozen fruit completely and drain any excess liquid before pureeing it for the cake batter.
  2. How do I make pink dragon fruit puree for the cake?
    • To make pink dragon fruit puree, simply scoop out the flesh of ripe pink dragon fruit and blend it in a food processor or blender until smooth. You can strain the puree to remove any seeds if desired.
  3. Can I substitute the pink dragon fruit puree with another fruit puree?
    • While pink dragon fruit provides a unique flavor and vibrant color to the cake, you can experiment with other fruit purees such as raspberry or strawberry. Keep in mind that this may alter the taste and color of the cake.
  4. Is it necessary to refrigerate the cake due to the fruit content?
    • Yes, because the cake contains fruit puree, it’s best to refrigerate any leftovers to prevent spoilage. Store the cake in an airtight container in the refrigerator and consume it within 3-4 days for optimal freshness.
  5. Can I make the Pink Dragon Fruit Layer Cake in advance for a special occasion?
    • Yes, you can bake the cake layers ahead of time and store them in the refrigerator for up to two days. Prepare the frosting separately and store it in the refrigerator as well. Assemble the cake on the day of the event for the freshest taste and presentation.

Conclusion:

Embrace the exotic allure of the tropics with our Pink Dragon Fruit Layer Cake. With its vibrant pink hue, moist cake layers, and creamy frosting, this dessert is a feast for the senses. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is sure to impress with its stunning appearance and delicious flavor. Try it today and let the magic of pink dragon fruit transport you to a tropical paradise with every bite!

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