Author: clarescauldron

Directions

1. Pre heat your oven to 180 C / 160 C Fan / 350 F
2. In a large bowl add your Flour Blend , Xanthan if using , and Baking Powder and whisk until combined
3. Add Your ground almonds and caster sugar to the bowl and whisk it all together until well combined
4. Melt your vegan butter in the microwave or hob until just melted and leave to cool for 5 minutes
5. Measure out you milk in a medium bowl then add the melted butter and vanilla extract and whisk together
6. Add the wet ingredients to the dry and mix until you have a smooth batter
7. In a small Bowl add the add the 10 g Cocoa Powder and the 30 mls of water and mix into a paste
8. Using a scale for accuracy, pour half of the batter into a separate bowl add the cocoa paste and stir til combined
9. Add the Violet Extract and purple colouring to the other and mix until well combined
10. Evenly dived the bowls into two dividers each and spread and level the mixture
11. And place in the oven on the middle shelf and bake for 23/ 25 until a cake tester or cocktail stick comes out clean on a test
12. Leave the cakes to cool in the tin for 20 minutes then carefully flick them out onto a wire rack
13. Make the marzipan whilst the cakes are baking
14. In stand mixer or by hand – add ground almonds , icing sugar, and cocoa powder. and mix until combined
15. Add the and glycerine and vanilla extract. and mix for1 minutes
16. Add the 2 tbsps Aquafaba and mix for a further minute
17. Once a ball starts to form take it out and gently need it until it is smooth
18. Wrap in cling film and place in the fridge for 30 minutes to an hour
19. Make the Ganache
20. Warm the Plant Based Milk in a pan on the hob until just before the boil
21. Add the milk to the chocolate , leave to stand and then after 5 minutes whisk until smooth
22. Leave to stand 10 minutes until it starts to thicken
23. Trim the sponges with a sharp serrated knife (a bread knife is ideal) so that they are all the same size.
24. On a piece of parchment place the marzipan and place a piece of cling film over the top
25. With a rolling pin roll the marzipan to 20 x 30 cm ….. cut to size using a pastry or pizza cutter
for exact measurements
26. Cover the marzipan in a thin layer of ganache
27. Add two alternating coloured cake strips to the middle of the marzipan along the short length
adding a thin layer of ganache in-between the cakes
28. Cover the top of the two strips with another thin layer of ganache and in a checker board pattern place the further two on the top
29. Carefully roll the cake up in the marzipan so that it is fully encased. Trim the excess so that it overlaps about halfway across the cake. Brush it with a little bit of water and gently press it down to seal.
30. Turn the cake so the seal is at the bottom
31. Use a sharp knife to slice a piece off either end to neaten the cake and reveal the pattern.
32. Decorate as desired using left over ganache, sprinkles , Violet Creams , or leave it plain