Rose Strawberry Lamingtons [V]

These beautiful white bites are a great addition to any high tea. They’re the perfect size for any time you don’t want large bakes, so they go perfectly alongside some coffee or tea as well. They’re dairy free and vegan to boot.
Use flaxseed instead of the chia paste, if you want to have a whiter interior cake. The chia paste makes it slightly grey-ish. But flaxseed does come with its own flavour, which is why I opted for chia instead.

Ingredients:

For the Rose Vanilla Cake:

  • 200gr flour
  • 140gr sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • pinch of salt
  • 1 tsp vinegar
  • 65gr sunflower oil
  • 250ml/gr soy milk
  • 1 tsp vanilla extract
  • 1 tbs rose water
  • 3 tbs chia egg replacement

For the Strawberry Jam:

  • 150gr defrosted strawberries
  • 1 tbs sugar
  • 1.5 tsp pectin

For the Coconut Glaze:

  • 6gr agar agar
  • 400gr coconut milk (1 can)
  • dessicated coconut

Makes 36

Recipe:

Make the Rose Vanilla Cake:
Combine the dry ingredients: flour, sugar, baking soda, baking powder and salt.
Combine the wet ingredients: vinegar, oil, soy milk, vanilla, rose water and egg replacement.
Beat the wet ingredients into the dry in a steady stream, until a smooth batter has formed.
Spread the batter in a 20cm square cake tin – I always line mine.
Bake 25-30min on 175°C.

Make the Strawberry Jam:
Combine the strawberries and the sugar in a thick based saucepan. Add the pectin. Bring to a boil. When the strawberries are very soft, puree to a fine compôte with a stick blender. Leave to simmer down until the mixture resembles the thickness of apple sauce. Leave to cool.

Make the Coconut Glaze:
Combine the agar agar and coconut milk in a sauce pan. Bring to the boil. Leave to cool somewhat. Meanwhile, fill the cakes.

Assemble:
Cut the cake in 3cm cubes.
Place a piping nozzle in a piping bag, or use a sqeeze bottle with a larger opening. Fill with the strawberry jam.
Inject the nozzle into the middle of a cake. Poke it around to make a hole in the middle of the cake. Be gentle though, you don’t want to break the cakes. You will ruin a couple by doing this, find whatever method works for you. Fill the cakes with strawberry jam.

Glaze the entremets when the glaze is at approx 40°C (stick in a finger, it should feel lukewarm).
Dip each cake upside down in the coconut glaze. Tap a couple of times to let any excess glaze off. Roll them around in coconut, then set on a cookie sheet to set.

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