Apple Pie with Foam

mom's recipes, vegan, vegetarian

My mother loves baking. When I was young every Saturday used to be a ‘Cake Day’. Nowadays, my mom always says she is on the diet but even that doesn’t stop her to eat cakes – like a cake has no calories 😉  Especially a goodone. Does apple pie count as a good cake? The answer is simple! YES

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I love her apple cake with foam. The orginal foam is made with egg whites but it didn’t stop me to create a vegan version of it. Everything is possible! My friend has challenged me and promised that she will try to veganise her baking a bit if I manage to bake THAT cake. I cound’t say ‘no’ to her.

I tried to improve  my mother’s recipe couple of times. The very last time was the best. So here is the recipe:

Base and crumble:

200g white flour

100g of vegan butter or margarine

1 tbsp of sugar

1 tsp of vanilla extract

1 tsp of baking powder

1 tsp of cold water

Filling

300g of apple puree

pinch of cinnamon

Foam

50g aquafaba (chickpea water)

20g icing sugar

1/2 tsp of cream of tartar

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Take your 2/3 of dough to make the base and 1/3 to make crumbles

1.Sift the flour into a bowl, add the vegan butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.  Stir in other ingredients and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill in the fridge for about 30 minutes.

2. Preheat the oven to 180’C and take your dough from the fridge. Take 2/3 of your dough and spread it evenly with your fingers in the 9inch tin. Prick the base all over with a fork, as this will release any trapped air, which is what causes the centre to rise up.

3. Take another tin and grate the remaining dough to make crumbles. Put into the oven. After 10 minutes take your crumbles out and keep on the side. Keep your base in the oven for 10 more  minutes.

4. Take your base out and cool down your oven to 100’C.  Meanwhile pour aquafaba water to a bowl and start beating. Stir in a 1/2 tsp of cream of tartar and start adding icing sugar slowly. Beat till you have stiff peaks (usually takes about 10-15 minutes).

Take your base and pour the apple puree mixed with cinnamon. Spread the aquafaba mixture on the top of your cake, put in the preheated oven and bake for about 1- 1,5 hour. Turn off the oven but leave your cake inside to cool down for about 45 minutes to 1 hour. After remaining time take your cake out and put your crumbles on the top. Enjoy!

*Tips*

  • Make sure that your aquafaba mixture (meringue mixture) is good enough – if your peaks are stiff the foam layer in your cake will be visible 🙂
  • Make sure that you keep your cake in the oven till it cools down. Otherwise your aquafaba mixture will disappear if you sprinkle your crumbles straight after baking.

 

Forgive me – I did not wait for my cake to cool down that is why the foam layes is thin. I wanted to take a few pictures but had no enough time.

 

Rose Meringue Cookies

vegan, vegetarian

The key to understand how you can make vegan meringues is “aquafaba”. Aquafaba – legumes brine is the liquid from (in this case) a can of chickpea. It is revolutionary egg replacer and also one of the cheapest you can find. All you need to make you happy today is water from the can of chickpea!

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Rose Meringue

liquid from a can of chickpea – 200g

100g icing sugar

1/4 tsp of cream of tartar

1 tsp of rose water

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IThe mixture becomes fluffy

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Ready to make meringues

Line your baking trays with parchment paper and preheat the oven to 95′-100’C.

Add the chickpea water, lemon juice, rose water and cream of tartar to the bowl and beat the mixture  for 10-30 minutes. Start beating on high speed and slowly add icing sugar. Check your meringue from time to time – if you can take the bowl upside down and it didn’t collapse and you hve stiff peaks it means your mixture is ready. Use a pastry bag or a spoon to place freeform shapes on to the prepared baking trays. Bake for 45 minutes to 1 hour. Rotate your trays half way through.

If you prefer a meringue that is crunchy,  opt for more time.

*Tips*

  • Cream of tartar helps stabilize and gives more volume to your mixture. If you are looking for replacement go for 1 tsp of lemon juice
  • Keep in cool and dry place

 

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You can serve it with vegan whipped cream. click here to learn how to make it