This is the perfect summer dessert... it is gluten free, dairy free and vegan.. its absolutely heavenly.
Serves 10
Ingredients
For the base:
1 and a 1/2 cups of almonds
2 and a 1/2 cups of dates
For the middle:
2 cups of soaked cashews nuts ( soak them for 4 hours before to start )
2 frozen over ripe banana's ( Freeze for 3 hours before to start )
1/2 cup of maple syrup
1/3 cup of apple juice
1 tsp cinnamon
For the top:
1 cup of freshly frozen blueberries ( Freeze for 3 hours before to start )
1 cup of strawberries
1 frozen banana
4 dates
1 tbsp maple syrup
1 tsp cinnamon
Once you have frozen the fruit and soaked the nuts for the right amount of time then you can start...
Recipe
The base:
1. Put the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed. Once this has happened add the pitted dates and blend again until a sticky mix forms.
2. Press this into the bake of the cake tin ( with a removable side) and place in the freezer.
Middle layer:
1. Put 2 cups of soaked cashews nuts (soaked), 2 frozen over ripe banana's ( Frozen ), 1/2 cup of maple syrup, 1/3 cup of apple juice, 1 tsp cinnamon into a food processor and blend until smooth and creamy.
2. Take the base layer out of the freezer and pour three quarters of the mix over it before putting the cake back into the freezer - keep the final quarter of the mix in the processor as it is needed for the top layer.
3. Wait 20 minutes until the middle layer has set in the freezer.
Top layer:
1. Add the 1 cup of freshly frozen blueberries, 1 cup of strawberries, 1 frozen banana, 4 dates, 1 tbsp maple syrup, 1 tsp cinnamon to the blender combined with the mix from the middle, blend until smooth and then pour over the middle layer.
2. Place the cake back into the freezer to set for two hours before serving.
You will need to remove the cake from the freezer and allow it to warm up for a 10 minutes before you serve it.
Then ENJOY!!
Ever tried chocolate mousse as a cake filling? It tastes amazing and looks incredible. This is an easy cake to make for your loved ones any day of the week. With a topping of fresh mint and fresh fruit it is transformed into a show stopper! This cake will not disappoint.. give it a go.. I promise you it will worth it!!
Ingredients
Vanilla Sponge Cake
8 oz Self Raising Flour
8 oz Butter
8 oz Sugar
4 Eggs
2 tsp Vanilla Extract
1 tsp Almond Extract
Chocolate Mousse
170g Dark Chocolate (70%)
7 egg whites
Squeeze of lemon juice
40g Caster Sugar
Recipe
First prepare the chocolate mousse, here is how it is done:
1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).
2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.
3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage - the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in.
4. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined - if you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse.
5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't over mix at this stage as you'll knock out the air bubbles and the mousse will be dense.
6. Place into a large bowl and allow to chill in the fridge whilst you prepare the vanilla sponge.
Vanilla Sponge Recipe
1. Preheat the oven to 180C.
2. Melt the butter in the microwave. Combine with the sugar in a large mixing bowl.
3. Add the eggs one at a time and mixing until each one is combined before adding another.
4. Once all the eggs are incorporated add the vanilla and almond extract.
5. Then sift in the flour and fold until just combined to a smooth mixture.
6. Divide between two circle baking tins lined with baking parchment.
7. Bake for 40-45 minutes or until a knife is inserted in the middle and removed clean.
8. Once cooked allow to cool completely before to decorate.
Decoration
1. Place one cake onto the serving dish and spread the chocolate mousse on the top.
2. Add the second layer and spread a thick layer of chocolate mousse on the top.
3. Decorate with raspberries, strawberries and fresh mint.
4. Now take a big slice for yourself and enjoy the masterpiece you have created :)
Bon Appétit
