Valentine’s cake

Ingridients

For 2 people:

The lower layer:

100 grams of dried plums

40 g of hazelnuts

30 g of locust bean flour

100 ml of a rice drink

50 g of ground oatmeal

half teaspoon vanilla powder

The middle layer:

half avocado

1 tablespoon cocoa

half teaspoon vanilla powder

1 tablespoon sugar

15 g of coconut fat

100 g of coconut flour

100 ml of a rice drink

The upper layer:

150 g of red frozen fruits (strawberries and blackberries)

1 teaspoon vanilla sugar

100 ml of water

half teaspoon of agar agar

rice or coconut cream for decorating

Preparation

From baking paper cut out heart and put it in the pan (about 20×20 cm large), so that the cake will be easier to get out (the pan is the best one, in which case the bottom out).

In a pin mixer grind prunes, carob, hazelnut and poured half a rice drink. The whole was shaken in a container and add the crushed oat flakes. Cereals are first ground in a pin mixer. Then, add the rest of the rice drink and add a teaspoon vanilla powder and mixed with a spoon. The mass was spread out on a baking dish and place for half an hour in the refrigerator.

In a pin mixer grind half avocado and cocoa. Then, add half of the rice drink and add vanilla powder and sugar. All together into a bowl and add the coconut. On the stove to get coconut butter and pour mass. Add the remaining rice drink and again mixed. The pan was taken out of the refrigerator and poured into a second layer of material. Again placed in the refrigerator for a half hour, so that the mass solidifies.

In prawn give frozen fruit and water and boiled for 2-3 minutes, the fruits are thawed. With a hand blender to grind the fruit and place it back on the stove. Add vanilla sugar, and agar agar, and cook for another 5-7 minutes. Fruit mass are poured into the baking pan by a further one hour (or overnight) in a refrigerator.

Valentine cake serve with rice or coconut cream

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