Recipe by: Chef Pae
Ingredients
Ingredients for the Sponge Cake:
- 160g Cake Flour
- 110g U.S. Lentil Powder
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 14g U.S. Pea Protein (Vegan Egg Replacement)
- 120g Coconut Sugar
- 1 Tsp Apple Cider Vinegar
- 1 Tsp Vanilla Extract (or pod)
- ½ Tsp Sea Salt
- 400g Water
Ingredients for the Vegan Mascarpone:
- 200g Silken Tofu
- 100g Vegan Yoghurt
- 50g Soy Milk, unsweetened
- 12g Icing Sugar
- 100g Cashew Nuts
- 1/2 Tsp Vanilla Extract (or pod)
- 5g Sea Salt
- 50g Coconut Oil
Ingredients for the Coffee Syrup:
- 40g Coffee Powder
- 20g Sugar (optional)
- 200g Water
- 2 Tbsp Kahlua
- Cocoa Powder, to finish
- Strawberries, to garnish
Directions
Instructions for the Sponge Cake:
- Sift cake flour, baking powder, baking soda, lentil powder, and pea protein into a bowl. Add coconut sugar and sea salt, then mix thoroughly.
- Scrape vanilla bean into water and apple cider vinegar. Combine with dry ingredients in the mixing bowl, then mix well.
- Transfer the batch to a baking tray. Bake at 175°C for 35-40 minutes. Once cooked, remove from the oven and let it cool.
Instructions for the Vegan Mascarpone:
- Soak the cashew nuts in hot water for 10 minutes, then drain and place in the blender.
- Drain silken tofu, place it in the blender, and add remaining ingredients.
- Blend all ingredients until smooth, transfer to a container, then leave in the fridge to firm up.
Instructions for the Coffee Syrup:
- Boil water, dissolve coffee powder and sugar. Add Kahlua, combine, and set aside.
Instructions for assembling the Pulses Tiramisu
- Slice the sponge cake into two horizontal pieces.
- Dip the sponge cakes into the coffee syrup, then place on the cake board.
- Spread vegan mascarpone on the sponge cake, then top with another sponge cake that is already soaked in coffee syrup to cover the cream layer.
- Apply another layer of vegan mascarpone on top.
- Sprinkle the cake with cocoa powder.
- Chill in the fridge for two hours to firm up, then slice and serve.
