Cake “My Love”
I made this cake for a celebration of my husband. The cake is vegan, raw, fast and with a unique taste. All guests asked me how many egg whites did I put in the cream !!!
Cake “My Love”
for the base:
100 g walnuts
50 g hazelnuts
30 g raisins
20 ml liqueur
For the cream:
100 g cashew
450ml milk vegan (mine rice and coconut)
2 tablespoons of sweetener (maple syrup, date syrup, etc.)
1 vanilla pod
30 g coconut oil
10 g agar-agar or in accordance with instructions.
for the granish:
80 g Bio chocolate of 85%
50 ml coconut milk and rice
In a food processor grind the raisins, walnuts and hazelnuts into small pieces, add the liqueur to form dough. Spread in the form.
For the cream: grind the cashews to flour in a blender, add 400 ml of "milk", vanilla, coconut oil, sweetener, agar agar (previously dissolved in 50 ml of milk and bring to a boil), stir for a few minutes.
On the edge of the cake plate stick strawberries half cut.
Pour the finished cream on the base and leave in the fridge for 30 minutes.
for the granish: Melt the chocolate in a water bath and stirring vigorously, add the milk, until absorbed. The granish pour over the cake and refrigerate for 1 hour.
- POrzioni : 10
- Pronto in : 90 Minuti
- Portata : Desserts
Nome: Antonia Karova. Nata in Bulgaria il 15/08/1978. Istruzione: Laurea in Storia dell'Arte e Disegno. Passione: La cucina sana gurme. Nella vita: madre di tre gemelle femmine e un maschio. Ambizione: Dare un’alternativa a tutti gli snack del supermercato, non un divieto ma la possibilità di godersi cose gustose in modo sano in una famiglia felice!Read more about this chef..