Naked vegan red fruit cake and homemade organic organic jam LoRUSSo

After an adventurous vacation, what better way to start the job and the week with this Naked Cake vegan red fruits and organic artisan jam Naked Cake LoRUSSo. A simple and healthy recipe Are you going to miss it?

Ingredients:

For the cake:
1 yogurt
4 cups flour
1 packet of yeast
2 glasses of organic cane sugar
1 glass of bio LoRUSSo extra virgin olive oil
1 glass of milk (soy, rice or almond)
The grated zest of half a lemon

For filling and decoration:
400g of various fresh red fruits
60g of organic handmade strawberry jam “locura di fragole”, blueberry “Mirtillo Extravaganza”, blackberry “Amore mora” and/or raspberry “Raspberry Kiss”.
200 ml liquid soybean whipped cream (min. 35% MG)

Mermelada artesana bio LoRUSSo

Step by step:

Preheat the oven to 180ºC.

To prepare the sponge cake, just mix all the ingredients and shake vigorously for 15 minutes. Bake 40 minutes.

Then add the flour and salt, sifted gradually. We must mix very delicately so that the volume we have achieved is not lost.

Grease the mould and pour the dough into it. Bake for 35 minutes.

Once baked, let it cool in the mould for 10 minutes. After this time, we remove the mold and let it cool completely face down on a grid.

To prepare the stuffing we wash the red fruits well. In our case we have used cherries, strawberries, blueberries and blackberries.

In a bowl, add 150g of the fruits, which will be used to place them inside along with the whipped cream and jam.

With the help of a few sticks we whip up the cream with a spoonful of organic sugar cane at high speed. To make it easy to assemble the cream and the container where we assemble it must be very cold.

Mermelada artesana bio LoRUSSo

Once the sponge cake has cooled we divide it into two equal parts, as if it were a sandwich. Fill with whipped cream, on top of this place our organic artisan strawberry, blueberry, raspberry or blackberry jam, in our case we have used the blackberry, but you can choose the one you like best. On top of the LoRUSSo jam we place 100g of red fruits cut into pieces.

Place the other piece of sponge cake on top, press lightly and decorate the surface with whipped cream and the rest of the fruit we have reserved.

It is kept refrigerated and well covered for 2-3 days, although the longer it takes to enjoy it, the drier the cake will be. Take it out 30 minutes before the fridge so that it is tempered and enjoy its flavor to the maximum. Good appetite!

Recipe of @dulce_muffin / http://dulcemuffin.blogspot.com.es / https/www.instagram.com/dulce_muffin/

Mermelada artesana bio LoRUSSo