It can be done any time of the year out of frozen ingredients. Just defrost them first and use them for this cake. Or you can just use the fresh fruits.
This cake however is for me more a summer cake. Because of the colors more than ingredients.
This type of cake is nourishing and a small slice is fulfilling your sweet desire. Just try it ...
Ingredients:
Crust:
- 150g almonds
- 150g cashew
- 100g pitted dates
Filling 1:
- 150g soaked cashew
- 500g kiwi
- 50ml maple syrup
- 125ml coconut oil
Filling 2:
- 150g soaked cashew
- 500g yellow exotic fruits (mango, papaya, oranges)
- 125ml coconut oil
- 50ml maple syrup
Filling 3:
- 150g soaked cashew
- 500g red currants
- 100ml coconut oil
- 50ml maple syrup
Topping (decoration at your choice)
- some slices of kiwi
- some red currants
Utensils:
- springform cake pan with removable bottom (26cm as diameter)
- mixer/food processor with S blade
- blender
Directions:
- First of all, measure 3 pots with cashew and soak it in water for at least 3-4 hours. You can also do this the day before.
- Put the ingredients for the crust in a mixer with an S blade and mix for 3-4 minutes until the dates are making the composition more consistent.
- Put the crust as a base for the cake, on the bottom of the springform pan.
- With a spoon, press well the crust and level it nicely on the bottom of the pan.
- Put it in the fridge for 15 minutes.
- Meanwhile prepare the first filling. First heat the coconut oil on bain-marie until becomes liquid (30-40ºC)
- Drain the cashew and add all ingredients for filling 1 in the blender.
- Blend for 5 minutes until you obtain a smooth cream.
- Take the pan out of the fridge and pour this composition over the crust. Layer it nicely with a spoon or spatula.
- Put the pan back in the fridge for 30-60 minutes.
- Prepare the second and the third filling in the same way with the correspondent ingredients.
- Take the pan out of the fridge again and pour the second composition over the crust. Layer it nicely with a spoon or spatula. Do not forget to place the pan in the fridge after each filling for 30-60 minutes.
- Slice the kiwi and decorate the cake with them and red currants.
- Return the pan back in the fridge for 30 minutes.
- You can open the spring form now or you can keep it in the fridge before opening and slicing it.
- It should be stored in the fridge after this. It preserves well in the fridge for the next 3-4 days.
2 comments:
That just looks so fabulous and going by the ingredients it must taste wonderful too. I can't wait to try it though I have black rather than red currants but think they will work.
All the very best and thanks for posting this amazing cake!
Sue
Sue, thank you very much for your lovely comment. This cake works perfectly with any berries and probably with any fruit. If you look in the Raw vegan category of my blog you'll find similar recipes with other fruits. You won't regret trying this cake!
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