Blogissamme on vilahdellut vähän väliä erilaisia herkullisia gluteenittomia ja laktoosittomia herkkuja. Kesällä kun mansikkasato oli vielä parhaimmillaan, kokeilin viimein minäkin raakakakun valmistusta. Päädyin juustokakkumaiseen raakakakkuun, jonka reseptin bongasin Lotan Syötävän hyvä-blogista. Vadelmien sijaan käytin raakakakussani mansikoita, muutoin noudatin uskollisesti Lotan reseptiä, jonka voin allekirjoittaa olevan ihan paras!
Yhden suuremman juustokakun sijaan halusin kokeilla minikakkusten tekemistä. Minikakkusen rakensin kasaamalla pohjan ja täytteet kakkumuottiin, jonka reunoille olin asetellut mansikan siivuja. Tämän jälkeen jäähdytin kakun pakastimessa. Lopuksi lämmittelin käsillä kakkumuotin reunat ja nostin muotin pois. Aika söpö, vai mitä?
Lopuksi ripottelin kakkusen päälle koristeeksi vielä kookoshiutaleita. Nyt mietin mitä seuraavaksi... Näyttäisivätköhän kiivin siivut hauskoilta kakun reunoilla?
Myös talouden nelijalkainen edustus sai oman herkkupalan, ei tosin raaka-kakkua ;)
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A few weeks back I decided to prepare mini strawberry raw cakes - they turned out pretty awesome though I still need more practice with the mini cake molds. I found the base recipe from the Finnish blog called "Syötävän hyvä". The original recipe is for raspberry raw cake but instead of raspberries I used strawberries. This recipe serves about ten. If you like, you can make one big raw cake instead of multiple mini cakes.
Strawberry raw cake (about 10 servings)
Crust:
A little over 1 dl pecan nuts (or, for example. almonds or walnuts)
A little less than 1 dl soft dates (about 7 pcs)
Pinch of mountain / sea salt
Filling:
Approx. 3 dl (soaked) cashew nuts
Juice of 2 lemons
1 teaspoon vanilla powder or seeds of 1 vanilla bean
Approx. 1 dl (or a little less) of melted coconut oil
1/2 - 1 dl of honey
2 dl (or more) strawberries
1. Blend the crust ingredients using a food processor or a blender.
2. Press / spread the batter on the bottom of the cake mold/molds.
3. Place strawberry slices on the side of the mold/molds.
4. Blend all the filling ingredients, except the strawberries, smooth.
5. Separate about 2/3 of the filling into another bowl.
6. Blend the remaining 1/3 of the filling with the strawberries.
7. Will the cake mold/molds first with the filling without strawberries.
8. Pour the strawberry filling on top of the cake mold/molds.
9. Freeze the cake/cakes in the freezer few hours.
10. Before serving let the cakes unfreeze few minutes before carefully removing the mold(s).
Hope you'll enjoy!
-Titta
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A few weeks back I decided to prepare mini strawberry raw cakes - they turned out pretty awesome though I still need more practice with the mini cake molds. I found the base recipe from the Finnish blog called "Syötävän hyvä". The original recipe is for raspberry raw cake but instead of raspberries I used strawberries. This recipe serves about ten. If you like, you can make one big raw cake instead of multiple mini cakes.
Strawberry raw cake (about 10 servings)
Crust:
A little over 1 dl pecan nuts (or, for example. almonds or walnuts)
A little less than 1 dl soft dates (about 7 pcs)
Pinch of mountain / sea salt
Filling:
Approx. 3 dl (soaked) cashew nuts
Juice of 2 lemons
1 teaspoon vanilla powder or seeds of 1 vanilla bean
Approx. 1 dl (or a little less) of melted coconut oil
1/2 - 1 dl of honey
2 dl (or more) strawberries
1. Blend the crust ingredients using a food processor or a blender.
2. Press / spread the batter on the bottom of the cake mold/molds.
3. Place strawberry slices on the side of the mold/molds.
4. Blend all the filling ingredients, except the strawberries, smooth.
5. Separate about 2/3 of the filling into another bowl.
6. Blend the remaining 1/3 of the filling with the strawberries.
7. Will the cake mold/molds first with the filling without strawberries.
8. Pour the strawberry filling on top of the cake mold/molds.
9. Freeze the cake/cakes in the freezer few hours.
10. Before serving let the cakes unfreeze few minutes before carefully removing the mold(s).
Hope you'll enjoy!
-Titta
