CASHEW-BERRY CAKE
i n g r e d i e n t s:
CAKE:
-100 g of almonds
-50 g date
-0.5 tbsp cocoa powder or 1 tbsp roasted carob
cream:
-200 g cashews
-150 g of black currant
-60 g cocoa butter
-70 g jerusalem artichoke syrup
t e x n o l o g I p r i g o t o v l e n I:
CAKE
Wash and dry the almonds (in summer in the sun, in winter on a battery), rinse the dates, if necessary, soak until soft. Put almonds, dates and cocoa in a blender with an S-shaped knife, punch to the state of crumbs, which then forms into a plasticine mass in your hands. It can be used simply as candy if rolled into balls.
Tamp the mass onto the bottom of the mold.
cream
Soak the cashews overnight or for at least 6 hours. Get the berries in the evening and defrost at room temperature. The berries should not be cold. Melt the cocoa butter in a water bath.
Put cashews, berries, jerusalem artichoke syrup and melted cocoa butter in a cup. Punch with an immersion blender until pasty. Pour into a detachable mold or container. Freeze in the freezer (overnight or 2-3 hours). Defrost in the refrigerator until it can be sliced. Store in the refrigerator for 2-3 weeks, in the freezer for up to 6 months.
Decorate with chocolate, dried buckwheat.
28 дек 2023
