I love berries - clearly, since so many of my posts involve them. And in the summer time I love nothing more than a berry dessert. This is my go to recipe to impress guests at summer BBQs or other parties. I served this berry cream cake at the Alive Shanghai farewell potluck and in the end there was only one piece left - which was breakfast the next day for me :)
No one can resist the creamy texture of this cake, since it’s fluffy and light, and there is always room for cake! Don’t be intimidated by the ingredient list or steps or preparation - it really comes together quite quickly. If you have made it once, you will be able to whip it up the next time within 10 minutes - I promise!
You do need a strong food processor for this to get the berry cream whipped, and it needs to be quite a big food processor to hold the amount of the mixture - otherwise just work in batches and then combine it all in a big bowl before pouring it into your springform.
If you do not know what a springform is, I highly suggest you get yourself down to a proper kitchen store and buy one. It’s a round baking tin where you can loosen the side to come off without having to lift the whole cake out. You can bake cakes and pies with it, and all my raw cakes are made in one. I could not live without it!
Preparation time: 20 minutes
Setting time: overnight (in fridge of freezer)
For 12 slices:
To prepare the springform:
22cm/ 9 inch springform
1 Tbsp virgin coconut oil
For the crust:
2 cups pecan nuts, almonds or walnuts
1 tsp water
1 tsp vanilla extract
pinch of sea salt
For the berry cream:
3 cups cashew nuts, soaked overnight (at least 6 hours)
3 cups frozen berries (raspberries, blueberries, strawberries by themselves or as a combination)
1 ¼ cups melted virgin coconut oil
¾ cup maple syrup
⅓ cup water
¼ cup lemon juice
2 Tbsp vanilla extract