Deconstructed Raw Cake


Total time: 25hr 30m
Preparation Time: 60m

Servings
For 12 pieces


Author

Lauren - vegan kitchen


Nutritional Information

Contains 880 Kcal, 16g Protein, 65g Carbohydrates, 61g Fat


Ingredients

  • Base
  • 160 g almonds, ungeschält
  • 200 g Medjool dates, pitted
  • 1 pinch Bourbon vanilla powder
  • coconut oil for the tin
  • 2 tbsp. Water
  • First layer
  • 150 ml agave syrup
  • 0.5 lemon, nur der Saft
  • 100 g apricots, frisch oder tiefgekühlt, entsteint
  • 330 g cashews
  • 150 g coconut oil
  • 0.5 tsp. Bourbon vanilla powder
  • 100 ml mango puree
  • 1 tbsp. turmeric
  • Second layer
  • 150 ml agave syrup
  • 0.5 lemon, nur der Saft
  • 330 g cashews
  • 0.5 tsp. Bourbon vanilla powder
  • 150 ml Water
  • 200 g frozen blueberries
  • 80 g coconut oil
  • Ganache
  • 320 g dark chocolate couverture drops
  • 250 ml coconut milk
  • Finishings and topping
  • 150 g dark chocolate couverture drops
  • 2 tbsp. unsalted, chopped pistachios einge ganz, einige grob gehackt
  • Utensils
  • Für 2 Springformem von je ca. 18 cm ᴓ

View these products

Instructions

  • Base

    Melt a little coconut oil in a bain-marie, brush the edges of the springform pans with coconut oil. Coarsely grind the almonds with the vanilla using a food processor or mixer. Add the dates and water to form a slightly sticky, coarse mixture. Spread the mixture evenly over the base of a springform pan, place in the freezer for approx. 30 mins.
  • First layer

    Using a food processor or mixer, puree all the remaining ingredients until smooth (except for the coconut oil). Place the coconut oil in a bowl, melt in a hot bain-marie, gradually add to the filling and stir. Spread the filling over the frozen almond & date base. Carefully tap out any air bubbles until there are none remaining on the surface. Cover the tin with clingfilm and place in the freezer overnight.
  • Second layer

    Using a food processor or mixer, puree all the remaining ingredients until smooth (except for the coconut oil). Place the coconut oil in a bowl, melt in a hot bain-marie, gradually add to the filling and stir. Transfer the mixture to the second springform pan. Carefully tap out any air bubbles until there are none remaining on the surface. Cover the tin with clingfilm and also place in the freezer overnight.
  • Ganache

    Place the couverture drops in a bowl. Heat the coconut milk, pour the milk over the couverture and melt. Stir the ganache until smooth, cover and refrigerate overnight.
  • Finishings and topping

    The next day, loosen the cakes from the tin frames and bases using a knife that has been rinsed in hot water. Place the cakes on two plates. Coat the cake base (apricot/mango) with all of the ganache. Place the cake with ganache on a plate, prepare the blueberry cake and place it on top. In the meantime, melt the couverture for the topping in a hot bain-marie and spread on top of the cake, sprinkle the pistachios over the top. Return to the fridge and allow to harden for 30 mins. Slice to serve.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home