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Vegan Recipes Cacao-Shamaness Vegan Orange Rosemary & Charred Meringue Cake

Orange Rosemary & Charred Meringue Cake

A layer of orange cake, orange and rosemary custard, and a scorched Italian vegan meringue coating.
Prep Time 10 minutes
Cook Time 1 hour
Chill cake in the fridge 2 hours
Total Time 3 hours 10 minutes
Course Cakes, Dessert, Sweets
Cuisine American
Servings 8 Servings
Calories 581 kcal

Equipment

  • Scale
  • Round baking ring + flat baking pan
  • Mixer
  • Sugar Thermometer
  • Small saucepan

Ingredients
  

Orange Cake

  • 410 Gram Flour
  • 2 Tsp Baking powder
  • ½ Tsp Baking soda
  • Pinch Salt
  • 120 Gram Sugar
  • 1 Tsp Vanilla paste
  • 90 Gram Grapeseed oil or veg oil
  • 110 Gram Plant milk
  • 180 Gram Apple puree
  • 150 ml Fresh orange juice
  • 1 Tbsp. Vinegar

Orange Rosemary Custard

  • 200 ml Fresh orange juice
  • 70 ml Plant milk
  • 120 Gram Sugar
  • 2 Branches Fresh rosemary
  • 2 Tbsp. Cornstarch
  • 1 Tsp Orange zest
  • 2 Tsp Agar flakes
  • 1.5 Tbsp. Coconut oil or vegan butter
  • 1 Tsp Vanilla paste
  • Pinch Salt

Vegan Italian Meringue

  • 120 ml Reduced aquafaba Chickpea water from a can, reduced from the initial amount in the can to 120 ml, and kept refrigerated overnight.
  • ¼ Tsp Cream of tartar powder
  • 1 Tsp Vanilla paste

Sugar Syrup

  • 200 Gram Sugar
  • 2 Tsp Agar flakes
  • 80 ml Water

Instructions
 

Orange Cake

  • Preheat oven to 170 ° C.
  • Weigh all the ingredients, in a bowl mix the dry ingredients. In a second bowl, mix the wet ingredients. Pour the wet mixture over the dry and mix gently until combined.
  • Prepare the baking ring. Seal the base first. Take a piece of foil, larger than the size of the ring, and place baking paper on top. Fold and tighten the foil to the sides of the ring so that the batter won't leak. Place the ring over a flat baking tray.
  • Pour the batter into the ring and flatten with a spatula. Bake in the oven for 40-50 minutes. Check with a long stick in the center of the cake if it is not wet. Set aside until completely cooled.

Orange Rosemary Custard

  • In a small saucepan mix all the ingredients well except the coconut oil.
  • Cook over medium-high heat while stirring with a whisk or spatula. Mix well when the mixture begins to thicken about 7 minutes from the start of cooking. Continue to thicken until a firm custard is obtained.
  • In the last step add the coconut oil and mix well. Set aside to cool for half an hour.
  • When the cake has cooled, take it out of the baking ring and cut it straight across to pour the slightly stabilized custard.
  • Pour in the custard, flatten with a spatula, place the top piece of the cake over the custard we have spread, and refrigerate for at least two hours.

Vegan Italian Meringue

  • In a small saucepan put the sugar, water, and agar flakes and cook over medium heat until the syrup reaches 118 ° C about 7 minutes after boiling.
  • At the same time, beat the aquafaba in a mixer. Add the cream of tartar. Beat on high speed until a soft foam is obtained. At this point, you can add the vanilla puree.
  • Pour the syrup slowly into the side of the mixer bowl and continue to whisk at a high speed for 10-8 minutes until you get a really shiny meringue with pointed and stable peaks.
  • Using a spatula, spread a thick layer of the meringue over and around the cake. To create the spikes, wear a disposable glove on one hand, and pinch with your fingers around the cake.
  • Using a burner, carefully sear around until the meringue gets the color and aroma of a burnt marshmallow.
Keyword Aquafaba Desserts, Vegan Italian Meringue, Vegan Meringue Cake, Vegan Orange and Rosmary Cake