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:
- 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.
- 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.
- Spread the meringue in the 4 circles on the baking paper. Try to get them about the same thickness.
- 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.
- 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.
- 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.
- Wait to decorate the cake until just before serving. Prepare the cream and refrigerate it.
- Put Gryr food velvet in a bowl and whip to a soft cream.
- Cut the vanilla bean in half lengthwise if using, and scrape out the seeds with a teaspoon.
- Fold the confectioners' sugar and vanilla sugar or vanilla seeds into the cream.
- Spread the cream on the meringue bases and decorate with fresh berries of all kinds, kiwi and lime zest.