Ever since I was a child, I've loved fruit cakes more than any other dessert combination. Yes, chocolate cakes are amazing, but there is something so wonderful in that combination of sweetness and tartness that comes from fruit. Especially when it is whipped to a mousse consistency that almost resembles ice cream. Layers of tender vanilla cake and gloriously tart sour cherry mousse make for one gorgeous dessert.
Now, let's talk a bit about mini cakes. I firmly believe that cake should be an everyday thing. A common thing that seamlessly fits into daily life. Not something that has to wait for special conditions to be met for it to come into existence. And, it should be available to pretty much everyone, or at least to as many as possible, in terms of affordability and minimising food waste.
With that in mind, this is a truly small cake, with only eight servings, or twelve, if you slice them thinly, but it is perfect for small gatherings or an everyday dessert for three to four days, as that is how long it will keep in the refrigerator.
On a final note, if you are transporting the cake or you feel the filling is not whipping up as firmly as you would like, feel free to add a teaspoon of whipped cream stabiliser - Kremfix, Sahnesteif, pannafix, Whip It, etc. It will give the mousse a bit more structure so the cake can be sliced more easily.
Ingredients
For the soft cake layers
150 grams plain flour
150 grams granulated sugar
1 ½ teaspoons baking powder
1 teaspoon vanilla bean paste
1 teaspoon sour cherry extract, optional
25 millilitres vegetable oil
180 millilitres carbonated water
For the cherry white chocolate filling
200 grams sour cherries, fresh or defrosted
150 grams vegan white chocolate, chopped finely
50 grams vegan block butter
200 grams vegan double cream, cold
½ teaspoon vanilla bean paste
1 teaspoon whipped cream stabiliser, optional
Preparation
Start by making the sour cherry reduction. Blend the fruit until the desired consistency, pour it into a heavy-bottom saucepan, and place it over medium heat. Let it heat up and bubble away, stirring almost constantly, until reduced by half. It may take some time, but do not rush the process, because it can burn quite easily.
Once cooked down, remove from the heat and add in the vegan butter and vegan white chocolate. Stir them into the fruit reduction either with a wire whisk, a spatula and a folding motion, hand mixer on low, or for the smoothest texture of all, an immersion blender. All options will work just fine. Cover the top with some cling film or a piece of baking parchment, and let it cool down to room temperature.
Once the fruit is almost cool, proceed to make the cake layers. Let the oven preheat to 180°C and line a square cake pan (18x18 cm) with baking parchment, bottom and sides.
Take a large bowl and sift in the flour and the baking powder. Add in the sugar, briefly mix, and pour in the carbonated water, oil, and vanilla. If using, add the sour cherry extract and swirl it for a marbled effect. Mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 18-20 minutes. Check it with a toothpick to make sure it is baked through, but not dry. Once baked, remove from the oven and let it cool down completely in the pan.
Take the cold vegan double cream and whip it until somewhat firm peaks form. Briefly whip up the cooked fruit filling, add in the double cream, and continue whipping until very firm peaks form. If desired, add the whipped cream stabiliser, and blend it well. Reserve half of the filling to use to frost the cake and divide the rest into three equal parts.
Level the cooled cake, if needed, slice it in half lengthwise, to create two thin and long strips of cake, and then cut each of them in half to create four very thin layers. Place the first cake layer on the serving platter, and add a third of the prepared filling. Continue stacking the cake layers until all of them are used up.
As the cake is very firm, use the reserved filling to frost and decorate it to your liking. Place it into the refrigerator for 8 hours, and serve with fresh fruit and some hot coffee. Yields 8 rich servings or 12 modest ones.
