Raw berry cream cake

June 28, 2015

 

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 coconut oil 

 

For the crust: 

- 2 cups pecan nuts, almonds or walnuts 

- 5 dates 

- 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 liquid coconut oil 

- ¾ cup liquid sweetener of your choice (agave, honey, maple syrup) 

- ⅓ cup water

- ¼ cup lemon juice 

- 2 Tbsp vanille extract 

- 1 Tbsp almond butter (or other nut butter of your choice) 

 

For the topping: 

- ½ cup fresh berries of your choice or edible flowers 

 

  1. Make sure you use the springform with the base part turned so the elevated part is up. This will make it easier to loosen the curst later. Prepare your springform by adding the coconut oil and rubbing this with a paper towel all over the base and sides of the form. This will help to ease the cake out later. 

  2. To make the crust, pulse all crust ingredients together. The dough should be sticky when you pinch it. Otherwise add another teaspoon of water. 

  3. Then press the mixture into the springform, pushing it down firmly to form a stable base. 

  4. Place in the freezer or fridge while you prepare the berry cream. 

  5. Strain the cashews and rinse them well. Add to the food processor with all the other ingredients except only 2 cups of the frozen berries. Keep 1 cup on the side. Blend everything in the food processor for about 2 minutes until smooth and creamy. If the cashews are still too chunky, keep blending more. This needs to be a very creamy mixture. 

  6. Finally, add the leftover 1 cup of frozen berries and blend only softly. This will give the berry cream some berry texture. 

  7. Pour the filling in the springform and even it out on top. Then place in fridge for at least 6 hours, best is overnight. During this time the cream should set so you will be able to slice it later. 

  8. To serve, run a knife around the edge of the springform and then loosen the form. Finally run the knife underneath the curst and slide the whole cake over on to a serving plate. Here, you can decorate it and slice it. The cake will always be soft, so make sure you serve it as soon as it comes out of the fridge. 

  9. The cake will keep in the fridge for up to 5 days, otherwise just place in freezer where it will keep for a whole month! 

 

Here is to some berry love! 

 

 

 

 

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© 2019 Martina Zand