Amazing Raspberry Raw Cake

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top! Let’s keep an open mind and have no prejudices, please! Although, I have to admit that until I tasted my first raw cake, I truly believed that no healthy dessert can be so indulgent and addictive as, let’s say – raspberry and poppy seed tart, vanilla and strawberry millefeuille or caramel choux buns, but, let me tell you – I was wrong! In my mind, I’m embarrassed to admit, it was impossible! Sugar-free, dairy-free, gluten-free, egg-free, vegan and delicious at the same time? ‘In what universe is that possible?’ – one and only Sheldon Cooper would ask.

Well, if you are a non-believer like I was, it is time for some serious enlightenment, and don’t you click away from this recipe just yet! You better start looking for these healthy ingredients in your pantry, and if you don’t have them there, run to the supermarket and get them!

You will need some dates and nuts of your choice for the base of the cake. I like almonds, but feel free to add hazelnuts, walnuts or pecans.
For the cream, you will need some raw cashew nuts, and it is advisable to soak them in the cold water for a couple of hours or overnight. As you can see, making healthy food requires some planning ahead. But, it is worth it, I promise!

The next thing you will need are raspberries, fresh or frozen, and if you use frozen, thaw them before use. As a sweetener you can choose among many natural liquid sweeteners – like agave syrup, maple syrup, malt, honey, or you can even pop some stevia into your raw cake, if you like the taste, of course.
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Besides that, you will need a thickener that will solidify the cream, and you can choose between coconut butter and cocoa butter.
If you have all the ingredients, all you need is a 16cm (6″) cake pan and a good quality blender – no whisking, no mixing, no folding, no cooking…

Raspberry Raw Cake, Pastry Maestra

Raspberry Raw Cake Recipe

by:Tereza Alabanda,The Pastry Maestra

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Prep. time : 20 minutes

Cook time : 0 minutes

Ready in 20 minutes plus cooling

Level : Basic

For the Base:

  • Dates, soaked 100g (1cup) (weight before soaking)
  • Almonds 120g (1cup)

For the Cream:

  • Cashew nuts, soaked overnight 200g (1.5cups) (weight before soaking)
  • Raspberries, pureed 330g (1.5cups)
  • Agave syrup 120g (8Tbsp)
  • Cocoa butter 65g (8Tbsp)
  • Lemon juice 10g (1Tbsp)

Directions

  1. Put almonds into a food processor, and pulse them until they are roughly chopped. Add soaked and drained dates and again pulse a couple of times until you get crumbly and sticky mixture.
  2. Press the base into the bottom of your round pan 16cm (6″) in diameter lined with acetate strip, and put it into the freezer until you make the cream.
  3. Put soaked and drained cashew nuts, raspberry puree, agave syrup, melted cocoa butter and lemon juice into the blender, and blend thoroughly until you get a smooth mixture.
  4. Pour the cream over the base and put in the freezer for a couple of hours or leave in the fridge overnight.

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