Celebrating my Birthday and one more year of wisdom, i decided to level up my cake game and try out a new pink sensation. Originally this was supposed to be a Strawberry Cake, but the weather has been unfortunately bad this summer. Especially in Sweden it is almost impossible to get nice Strawberries, so i went with frozen Raspberries instead. The best combo with this little sweet berry is of course dark chocolate. The bottom layer is the same as i used for my frozen Banana Cake recently, because it's just working always and leftovers can be used to make little energy balls.
PS: There is no added sugar in this Cake, so you can enjoy it completely WITHOUT REGRETS
Level: ADVANCED
PS: There is no added sugar in this Cake, so you can enjoy it completely WITHOUT REGRETS
What you need:
BOTTOM
100g Soft Dates
3 Tbsp Oats
1 Tbsp Buckwheat
2 Tbsp Coconut Oil
1 Tbsp Almond Butter
(1 Handfull Cashews)
3Tbsp Cocoa Powder
Water
RASPBERRYLAYERS
1 Can (400ml) Coconut Milk Cream (Full Fat)
3 Tbsp Agar Agar
250g Frozen Raspberries
TOPPING
Cocoa Nips/Mint
15cm Springform
BOTTOM
100g Soft Dates
3 Tbsp Oats
1 Tbsp Buckwheat
2 Tbsp Coconut Oil
1 Tbsp Almond Butter
(1 Handfull Cashews)
3Tbsp Cocoa Powder
Water
RASPBERRYLAYERS
1 Can (400ml) Coconut Milk Cream (Full Fat)
3 Tbsp Agar Agar
250g Frozen Raspberries
TOPPING
Cocoa Nips/Mint
15cm Springform
Start blending all your bottom ingredients, except for Buckwheat in a high-speed Blender. The mass has to be sticky, so in case it does not hold together, add a bit of water, until it forms a ball in the machine. That's the perfect consistence. Add Buckwheat last and mix under, so you got some crips in the layer.
Oil your springfrom with Coconut Oil, so it's more easy to remove cake later. Add the Bottom layer, so it will be approx 1cm high. Put in Freezer while preparing your cream layers.
Now blend your frozen Raspberries, until they have a smooth texture. We will cook them anyway, so you can remove them from the freezer earlier, if your blender is not that strong.
Store your Coconut milk in the fridge the night before to seperate Cream and Water layer, we only need the cream layer.
Heat up the Coconut Milk and add 1 Tbsp Agar Agar. When the gelantine starts to work, spare 2 Tbsp for white layer at the end.
Start adding Raspberries and 2 Tbsp Agar Agar, while creating the different layers. The more raspberries you get, of course the more colourful it becomes. Save all layers in different pots and let them cool down a bit.
Add your first layer to the Bottom layer and freeze for 1h or until it is firm. Then continue adding the other layers with same procedure. The final layer you can use for some decoration drawings and cocoa nips.
To achieve layering you need to freeze the cake, which will end up in an ice block at the end. To avoid ice crystals put your Springform in a Tupperware and remove Cake 1h before Serving.
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