(for the chestnut mousse)

170g boiled and peeled chestnuts

80mL plant based milk

10g maple syrup

1 t vanilla extract

(for the jam)

4 T peach or apricot jam

(for the pumpkin cream)

320g cooked hokkaido pumpkin

20mL plant based milk

10g maple syrup

1 t vanilla extract

1 t pumpkin spices

[how to make]

(for the mousse)

*Prepare the chestnut mousse by mixing peeled chestnuts, milk, maple syrup and vanilla extract in a blender into a smooth cream.

(for the cream)

*Cut the pumpkin into small cubes and cook until soft.

*Then let it cool down for a bit.

*Once it is cooled down, add milk, maple syrup, vanilla extract and spices and blend into a smooth cream.

(for the assembly)

*Carefully arrange the chestnut mousse on the bottom of each glass.

*Put a thick layer of jam on top of chestnut cream.

*Add pumplin cream on top of the jam.

*Sprinkle some cinnamon on top.

-makes 2-

Note: I found this recipe in theveganharmony.com.

Labels: chestnut recipe, parfait recipe, pumpkin recipe

(for the cake)

1 cup plus 2 T all purpose flour

2/3 cup granulated sugar

1/2 cup soft light brown sugar

1/4 cup cocoa powder, plus extra for dusting

1 t baking powder

1/2 t baking soda

a pinch of salt

1/3 cup whole milk

scant 1/3 cup sunflower oil

1 egg, lightly beaten

1 t vanilla extract

1/3 cup hot coffee

(for the buttercream)

3/4 cup plus 2 T raw cane sugar

3 egg whites

3/4 sticks butter, softened

3 t instant coffee granules

[how to make]

(for the cake)

*Preheat the oven to 350 degrees.

*Sift the flour, cocoa powder, baking powder, baking soda into the bowl of a stand mixer fitted with a whisk attachment.

*Add the granulated and soft light brown sugars and a pinch of salt.

*Make a well in the middle and add the milk, sunflower oil, beaten egg and vanilla extract.

*Add the hot coffee and beat well for about 2 minutes until smooth.

*Fill each hole in the mini mufflin pan (base-lined with baking parchment and greased) within 2mm from the top.

*Bake on the middle shelf of the preheated oven for about 20 minutes or until a skewer inserted into the middle of the cakes comes out clean.

*Leave the cakes to cool in the pans for 2 minutes, then transfer to a wire rack until completely cold.

(for the buttercream)

*Combine 2 T of the raw cane sugar with the egg whites int he bowl of a stand mixer fitted with a whisk attachment.

*TIp the remaining sugar into a small pan, add 5 T of water and set over a low-medium heat to dissolve the sugar.

*Bring to the boil and continue to cook until the syrup reaches 244 degrees on a sugar thermometer.

*Remove the pan from the heat and working quickly whisk the egg whites at fast speed until they will hold a just frim peak.

*Slowly and steadily, with the motor running on a low speed, pour the hot syrup into the mixer.

*Increase the speed and continue whisking until the mixture has become cold and is whipped into glossy peaks.

*Dissolve the coffee in 3 t of boiling water and add to the buttercream.

*Gradually add the butter beating well between each addition.

*Spoon the buttercream into the large piping bag.

*Remove the cakes from the pans and discard the baking parchment if it sticks to the bottom.

*Slice the cakes in half, pipe a small amount of buttercream on the base, top with the other half and pipe a swirl on top of each cake.

*Dust with cocoa powder to serve.

-makes 24-

Note: I found this recipe in "Afternoon tea at home" bu Will Torrent.

Labels: afternoon tea cake recipes, cake recipes, mini cake recipes, moca cake recipes