This is a cake worth celebrating, it’s a cake that deserves to be savoured and once made it's the kind of cake that will impress all your friends and family.
Ligita from MoaAlm Mountain Retreat has been waiting all winter season to make this cake and share it with everyone.
‘When I was living in Lithuania, yoghurt cake used to be one of my favourite cakes. So I decided to try to make a vegan version of it for Easter.
This cake tastes delicious and can impress your friends. It has five layers and is perfect for special occasions such as birthdays, anniversaries or weddings.
It has quite few steps, but if you are organised it shouldn’t take too much time to make it’
• 330 g Spelt Flour
• 80 g vegan butter, room temperature
• 3tbsp syrup
• 5tbsp brown sugar
• 7tbsp non-dairy milk
• 2/3 tsp baking powder
• ½ tsp baking soda
• 1 pot of non-dairy yoghurt (400g)
• 1tbsp agar agar
• 5tbsp lemon juice
• 7tbsp icing sugar
First make your cake layers. Mix butter, syrup, brown sugar and non-dairy milk with a mixer. It will look a bit lumpy and strange.
In another bowl mix the flour, baking powder and baking soda. Then pour your wet mix in. I like to use my fingers and just incorporate all the butter in. The dough should look smooth and elastic. Cover it with a towel on top and keep it in the fridge for 20 minutes.
While you are waiting for your cake layer’s dough, make a cream. Pour all the cream ingredients into the small pan (mix agar agar powder with lemon juice first) and cook it on a small heat for 10 minutes, constantly stirring so agar agar powder doesn’t stick to the pan. Once it’s ready put it aside and let it cool down.
Take your dough from the fridge and divide it into 5 equal parts. Make a ball of each and roll it on the working surface into some sort of circle. I like to take the round shape cake tin and just check if the dough fits. Make 5 round circles (don’t worry if they are a bit uneven, you’ll cut the edges later), place them on the tray and bake each for 7 minutes until golden in a 190 C degrees oven. Be careful placing them on trays with a baking sheet on as they are super thin, so they break easily!
Once your layers are cooked, use the same round shaped cake tin and press it on each one, so it cuts the edges and makes your layers look even and round. Do it once the layer is out of the oven as later they harden and its harder to cut it. Don’t throw away (or eat! 😊) the bits, keep them aside.
Once the layers and cream are cooled down, place one layer on the tray or plate, then add some of the cream, then a layer again and like this stack them on each other. Pour the leftover cream on top and spread it around the edges of the cake.
Now take your leftover layer’s cut edges and crumble them with your fingers so you have little pieces, a bit like a crumble dough! Pour them on top of your cake and the sides too.
And that’s it. Place your cake into the fridge, keep it for an hour or so and enjoy it.
The cake can be kept in the fridge for 3-4 days.
Hope that you have as much happiness as we did when Ligita made this cake for an Easter celebration at MoaAlm Mountain Retreat. For an active holiday that loves to celebrate daily cakes as much as we love yoga and walking in the Alps, check out our Summer trips in East Tirol, Austria.