Ice cream vegan raspberry-blueberry layered cake

Submitted by enr on 10 Mar 2014
# For the base:
150 g almonds
50 g coconut
2 tbsp tahini
10 juicy Iranian dates
1 tbsp liquid vanilla
# For creams:
400 g raw cashew
200 g fresh or frozen raspberries
200 g fresh or frozen blueberries
6 tbsp freshly squeezed lemon juice
8 tbsp agave syrup
1 cup melted cocoa butter
Ice cream vegan raspberry-blueberry layered cake
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Prepare the base as brave in chopper or blender first dry almonds, then dates with Tahan and vanilla. Mix with hands ground almonds, coconut and ground dates with Tahan and vanilla until a ball. Spread the dough with your hands on the bottom of the round cake (with removable hoops), the size is a maximum of 24 cm or less. You not sticky, wet your hands with water. A very thin base of almost half a centimeter. If you want to be a thick base, increase the proportion of products and make. Prepare the cream of raspberries as brave 200 g soaked in water for several hours prior cashew 200 g raspberries 3 tbsp lemon juice 4 tbsp agave syrup. Finally, add and again beat 1/2 cup melted cocoa butter. Spread the raspberry cream on the base and smooth with a spoon. Prepare the cream of blueberries in the same way with the difference that you do not use raspberries and blueberries in its construction. Apply cream on raspberry and smooth. Garnish with grated coconut and raspberries or blueberries. Put the cake for a few hours in the freezer to harden well. After removing, remove the hoop and cut into pieces.
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10 Mar 2014