Classic Cakes VEGANIZED! The Concorde Cake

[@GretchensVeganBakery]

Grab the recipe here! www.gretchensveganbakery.com/vegan-concorde-cake/

[@beanburrito8903]

I love when you add a little history ❤. Story telling is my favorite part ❤❤

[@GretchensVeganBakery]

Thanks! I love that part too :)

[@beanburrito8903]

Dehydrated meringues are so delicious. They are worth it ❤.

[@TinaVegan]

That italian meringue is something I’ll have to try ASAP❤

[@colleen6440]

I'm allergic to eggs anyway so have avoided any meringue of any kind, so this would be so delightful to try!

[@Dlekapj]

Never heard of this cake before! Thanks for the history!!!! I may have to find an occasion to make it!!!!

[@authorryankurr]

Oh wow! This is one of the cakes I made in pastry school some 13-14 years ago. I loved it, but I’ve never made it since. I am totally going to try this vegan recipe!

[@GretchensVeganBakery]

Awesome!!

[@DaniellesWatch-du8rr]

I love it when you do the classic cakes. This one is just gorgeous... like always! Thanks for the recipe.

[@davidhensley76]

You're playing with fire here: aquafaba, aquafaba mixed with cocoa, aquafaba folded into chocolate & whipped cream, humidity, time, the recording process, etc. As always, you won.

[@marlamartucci6071]

I absolutely LOVE meringues! My first go-around was with the classic fruit pavlova, i made it with a delicious tart lemon custard and then filled it with seasonal berries. This looks INCREDIBLY DELICIOUS!!! I just love your videos and your instructional methods... Thank you Gretchen!! 😊

[@TigerGreene]

Beautiful! I love these wild, interesting new flavor adventures. It's so unique!

[@triptripp1873]

Wow, I didn't know this cake existed! It looks so freaking good. The closest thing I ever knew that resembles this is a strawberry pavlova and that is delicious. Can't even imagine how good this would be

[@thehumblespinster]

You are the queen of cakes! X

[@karinaamarillo2197]

woow, se ve espectacular. voy a intentar hacerla

[@jstamps9578]

Never heard of this cake before but it sounds like flying through chocolate clouds with a tiny touch of crunch.

[@Krylovix]

Do you use aquafaba from salted beans?

[@GretchensVeganBakery]

It’s difficult to find unsalted canned beans, but i use Great Value (Walmart) brand which is pretty low sodium comparatively

[@NickNCC-kr8ug]

First! And it looks delicious!

[@GretchensVeganBakery]

YAY ! Woohoo! Winner! thanks

[@tamcon72]

I was never taught to make this in culinary school--in fact, I'd never heard of it--but when it was done, I was like Christopher Walken's SNL character, "The Continental": Wowee Wowee Wow! I would definitely try this for a dinner party dessert, as it would cause the same reaction in guests : ) Thanks for posting!

[@GretchensVeganBakery]

Lol that’s awesome

[@ronbar9793]

Absolutely amazing ❤ thank you how do you get the sugar syrup to 240F? I could never get more than 220

[@GretchensVeganBakery]

Really? You gotta just keep boiling it. It seems to sit around two 220-224 for a little while like it’s not moving and then all of a sudden it starts jumping up to 238.-240

[@fk9277]

Im not absolutely sure on this but i feel that the addition of water to the mousse is going saturate the meringue faster than it ought to and limit holding time. When youre making the mousse, dissolve the coffee in some cream on the double boiler and then add the chocolate as if you were making ganache. I also think that adding the cream first before the meringue is the way to go because the cream wont fall, but further stabilise as the chocolate cools and solidifies.

[@deannaschuchaskie551]

Thanks for a great video…first time hearing of a concord cake… I don’t like chocolate so probably won’t try it -- but it’s beautiful and looks amazing 😋

[@GretchensVeganBakery]

Thank you!

[@guerra6890]

There's a real lack of egg white imitation products to do merengues. How do you think a vegan product specialized to do merengues, that's better than acuafaba would sell, Gretchen? Do you think there would be a real market for it? I'd like to know your opinion. Great video by the way!

[@GretchensVeganBakery]

Yes I agree since we are not able to do Angel food cake & European sponges that have egg whites folded in!

[@guerra6890]

@@GretchensVeganBakery As a biotechnologist I'm like, is this a possible thing I could pursue?

[@GretchensVeganBakery]

I hope so! That would be amazing!

[@rereandersson8889]

Wow!! This is way out of my league 😂