This recipe was one off the most amazing achievements of 2020.
It was a challenge. A follower told me that she missed having a cake with egg cream. I never remembered because I don't like it. But really, when you have two kids with an egg allergy you don't remember such thing.
However, the idea of an egg cream without eggs, vegan and delicious stuck in my head. There was a day that I decided to try and it went very well.
Pumpkin: I needed something orange, similar to egg yolk. It was between carrot and pumpkin, I chose pumpkin because my youngest son cannot eat carrot (and it must also leave a more pronounced flavor).
Orange juice and peel: to give acidity.
Vanilla: for flavoring and will overlap the pumpkin flavor.
Agar and corn starch: gives creaminess, velvet touch to the cream and structure.
You can check the original recipie here.
With this amazing soft "eggs" cream you can do a lot of deserts, including this amazing cake.
250 g of Pumpkin
Peel of 1 Orange
3 tbsps og Orange Juice
50 ml of Water
125 ml of Vegetable Milk
4 tbsps of Cornstarch
4 tbspd of Sweetener
4 g of Agar
Pinch of Salt
1 tsp of Vanilla
Water (few ml)
Pell the pumpkin and cut into little cubes.
In a saucepan, place the pumpkin, orange peel, orange juice, salt.
Cook for about 30 minutes. If need add a few m of water.
Remove the orange peel and grind until smooth. Reserve.
In the same saucepan add the vegetable milk, agar, sweetener, vanilla and cornstarch. Mix well.
Bring to medium heat, stirring constantly, until it thickens.
Remove from eat and add the pumpkin misture.
Mix everything and bring to heat another 5 minutes.
Place it in a large plate and let it cool.
After cool down, put it in a food processor and grind until is smoth, if necessary you can add a few ml of water.
Store in a jar and put it in the fridge. It hold up to 5 days.
I hope you like it!
Free From: Dairy, eggs, soy, gluten, lactose, wheat...