Cassis Algae "Buttercream" Raw Cake
RAWFOOD AWARD 2018 "NON-PROFESSIONAL" #2nd Place Fanny Patzschke
Preparation time: approx. 45 min.
Chilling time: approx. 3 hours (in the freezer)
Line an 18 cm springform pan with parchment paper, wash the berries and remove from the stems, pit the Sukkari dates and soak them for the base if necessary.
Base:
- 40 g almonds
- 80 g shredded coconut
- 40 g unpeeled hemp seeds
- approx. 100 g Sukkari dates
- a little water if necessary
Mix almonds, shredded coconut, and hemp seeds and place everything in a food processor. Gradually add Sukkari dates (if not previously soaked, add a little water if necessary) and process everything into a smooth dough, place the base in the pan, press down firmly, and chill.
Cassis Algae "Buttercream":
- 120 g liquefied raw coconut manna
- 350 g black currants
- approx. 150 g Sukkari dates
- 1 banana (approx. 90 g)
- 1 tsp vanilla (approx. 3 g)
- ½ tsp spirulina powder (approx. 2 g)
- 20 g lucuma powder
- 20 g algae drink/BOBEI
- 20 g cacao nibs
- 20 g cacao powder
Liquefy the coconut manna over low heat and process it with the dates, algae drink, spirulina, banana, lucuma, vanilla, and black currants in a high-speed blender, using a tamper to create a smooth, firm mixture (the consistency is relatively solid). Spread half of it evenly over the base and chill briefly in the freezer. Mix the remaining "buttercream" with the cacao powder, fold in the cacao nibs by hand, and spread everything evenly over the chilled layer.
Decoration:
- Shredded coconut (approx. 10 g)
- black & red currants
- peppermint
Spread the shredded coconut evenly over the chocolate layer and chill the cake in the freezer for about 3 hours. Wash and pick 1 cluster each of black and red currants, wash and pick the mint leaves. Portion the raw cake and finish decorating with the currants and mint.
