4 servings

You need:
1 dl chickpea brine 
1 ½ dl Finesse confectioners' sugar 
1 ½ dl Gryr food velvet 
1 tablespoon Finesse confectioners' sugar 
1–2 teaspoons vanilla sugar or the seeds from 1 vanilla pod 
fresh berries, sliced kiwi and grated rind of 1 lime, preferably organic

To do this:

  1. Set the oven to 100 °C. Place a piece of baking paper on a baking tray. Find a bowl/coffee bowl of approximately 10 cm in diameter. Use the bowl as a template and draw 4 circles on the baking paper.
  2. Put the chickpea milk in a shiny clean steel or glass bowl and beat it with a hand mixer at full strength for about 5 minutes, before adding the confectioners' sugar little by little. Continue to whip until the meringue is completely stiff and you can turn the bowl upside down without the contents spilling out.
  3. Spread the meringue in the 4 circles on the baking paper. Try to get them about the same thickness.
  4. Bake them on the middle rack for at least 2 hours, without opening the oven door. Keep an eye on the bottoms as you go, but don't open the oven door - sometimes they need a longer cooking time. They should get a little colour, and they should feel hard and porous when you tap them with your index finger.
  5. When the meringue base has stood long enough, switch off the oven and leave the oven door ajar for 2 hours, until the bases have cooled completely and have hardened properly.
  6. Take out the baking tray and immediately pull off the baking paper carefully. Store the meringue bases on a plate under a kitchen towel or in a large cake tin or similar until they are to be used. It is important that they are stored dry. Do not allow the bases to be exposed to moisture.
  7. Wait to decorate the cake until just before serving. Prepare the cream and refrigerate it.
  8. Put Gryr food velvet in a bowl and whip to a soft cream.
  9. Cut the vanilla bean in half lengthwise if using, and scrape out the seeds with a teaspoon.
  10. Fold the confectioners' sugar and vanilla sugar or vanilla seeds into the cream.
  11. Spread the cream on the meringue bases and decorate with fresh berries of all kinds, kiwi and lime zest.
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