Chocolate with salt

It was my fathers in law birthday last Sunday and since he doesn't want us to buy him anything, I decided to bake him at least a birthday cake. Or let's better say, I baked two, but about that later.

First I was thinking of a "Death by chocolate" cake, but it's summer and lately extremely hot, so I preferred to make something else. The outcome was very similar to a Black forest cake, just lighter and fresher. And sugar free. At least the first one...

Why sugar free? We are working on our diet or let's better say on our healthy living and started cutting out all the sugar. I got hold of dextrose and rice syrup as a substitute and am trying to use only those from now on. I will post the whole story about changing our diet to sugar free some time soon.

Back to the cake(s). As I already mentioned, I used dextrose for the first cake instead of sugar and the cake turned out as sweet as any other cake I ever ate. The recipes I sourced for the sponge cake and the filling were both with sugar, so I just had to adjust the quantity, as dextrose is less sweet than sugar. According to an experienced blogger, the conversion from sugar to dextrose is 1:1.5 and I was more than happy with that. At the end, you have to find out for yourself. I also got the feeling, that depending on the manufacturer the dextrose is more or less sweet, but always less sweet than sugar. More about that in the next post.

First of all, dextrose reacts differently than sugar. By whisking the eggs up with the dextrose and later with sugar, the sugar - egg mix was definitely more fluffy and didn't collapse as quick, after I sifted the flour in. All in all I had to bake four sponge cakes. Yes, four.
My first sponge cake didn't rise as I hoped. I stuck to the recipe (in Polish language), but already while reading I had my doubts. I was wondering, why I was supposed to whisk the eggs up, only to take the whole air out by mixing in the flour. I waved scruples and rather conformed to the recipe.
My mixture collapsed immediately and I was wondering, how on earth that dough will ever rise.
My gut feeling was right and the dough hardly rose and only on one site. The taste was nice though and the final result was enjoyable, so it ended up in the freezer for future desserts.
With the second sponge cake, I sifted the flour in again and instead of mixing, I carefully folded it in. That looked more like an airy sponge cake dough. It came out fantastic.
So why did I make two cakes in first place? Definitely not to see the difference between sugar and dextrose, or to groove my sponge cake baking skills. It's more simple - we just couldn't resist to try the first cake and ended up eating it all.
But four sponge cakes? The third one and first with sugar, stuck to my silicon cake mould, and because it was very airy, it completely crumbled in my fingers. So there went my second sponge cake into the freezer and I had to bake again. Yay.

Some time back I bought agar agar, actually in order to make jam without sugar. Agar agar is a vegetarian/vegan gelatine obtained from algae. I wanted to use it for the cake, but had to discover, that it's unsuitable to bind cold fluids, as it has to be heated in order to start the binding process.
I've read, that for cold fluids you can use carob gum as a vegetarian alternative and I will try to get that. Not that I actually need to find an alternative to gelatine, as we are definitely not turning vegetarian, I'm just curious, if I could get it here in Namibia.
I used agar agar just to thicken up the cherry juice, only to finally try out how it works, but if you don't have agar agar, simply use the gelatine for it as well.

The cake has to rest for at least 6 hours to set properly.

Today I'm not writing about my cooking or baking, I want to give credit to the work of others.

My daughters third birthday was coming up and this year was all about Tinkerbell. That made it easy to find a cake theme.

I baked these two cakes for her first birthday, a little yellow duck and a pink cake with duckies on it. But I'm not a pâtissier and not the best cake maker either. But, I could put as little sugar in it as I wanted and I've made the icing on the duck out of juice and custard, what made it fruity and fresh and not too sweet.