Strawberry and berry cake with coffee sponge

Name: Strawberry and berry cake with coffee sponge - Marinela A.
Ingredients: Base: 1 cup almonds; 3 tablespoons cereal coffee (INKA); 1/2 teaspoon organic vanilla powder; or (3 drops essence); 5 fresh dates; 3 tablespoons honey; 1 cup water. Cream: 1 cup strawberries; 1 cup blueberries; 1 tablespoon palm oil (or coconut butter); 3 tablespoons honey; 1 tablespoon lemon juice; 1 cup water; 200g Brazil nuts (the recipe calls for cashews... I didnt have them and replaced them); 1/2 teaspoon organic vanilla powder. Chocolate sauce: 2 tablespoons cocoa; 1 tablespoon carob (carob powder; not necessarily); 3 tablespoons palm oil; 3 tablespoons honey; vanilla a pinch.

Dessert - Strawberry and berry cake with coffee sponge by Marinela A. - Recipia

Strawberry and Berry Cake with Coffee Crust When it comes to desserts, nothing is more enchanting than a raw cake, filled with natural flavors and healthy ingredients. This recipe for strawberry and berry cake with a coffee crust is a true delight for the taste buds and a wonderful way to enjoy guilt-free sweets. Whether you're serving it at a party or treating yourself, this cake is sure to win you over! Preparation time: 30 minutes Baking time: 0 minutes (the cake is raw) Total time: 30 minutes + cooling time in the freezer Servings: 8 servings Recipe history Raw recipes have gained popularity in recent decades, promoting a healthy lifestyle through the consumption of unprocessed ingredients. This recipe was inspired by Ligia Pop, a healthy eating expert who has highlighted delicious and nutritious desserts without additives or artificial ingredients. This version of the cake combines the intense flavor of coffee with the natural sweetness of fruits, creating a perfect balance between taste and health. Ingredients: *For the crust:* - 1 cup almonds (make sure they are raw to keep their nutritional properties) - 3 tablespoons grain coffee (I recommend INKA for a milder taste) - 1/2 teaspoon organic vanilla powder (or 3 drops of vanilla extract) - 5 fresh dates (make sure they are soft and juicy) - 3 tablespoons honey (you can also use agave syrup for a vegan option) - 1 cup water *For the cream:* - 1 cup fresh strawberries (you can also use frozen, just make sure to let them thaw) - 1 cup blueberries (or other berries of your choice) - 1 tablespoon palm oil (or coconut butter) - 3 tablespoons honey - 1 tablespoon lemon juice (to add a fresh taste) - 1 cup water - 200 g Brazil nuts (if not available, you can replace with cashews) - 1/2 teaspoon organic vanilla powder *For the chocolate sauce:* - 2 tablespoons cocoa powder (choose high-quality cocoa for an intense flavor) - 1 tablespoon carob (optional) - 3 tablespoons palm oil - 3 tablespoons honey - A pinch of vanilla Preparation steps: 1. Preparing the crust: Start by placing the almonds in a food processor and process them until they become a fine powder. This step is essential as the almonds will form the tart base of the cake. Once you have the almond powder, add the grain coffee, vanilla, dates, honey, and water. Process again until you achieve a homogeneous but slightly sticky mixture. Taste the mixture and ensure that the coffee flavor suits your preference. 2. Forming the crust: Prepare a springform cake pan and line the bottom with plastic wrap. Pour the crust mixture into the pan and use a spatula to level it evenly. Place the pan in the fridge for about 30 minutes to firm up. 3. Preparing the cream: In a blender, add the strawberries, blueberries, palm oil, honey, lemon juice, water, and Brazil nuts. Process everything until you achieve a smooth and creamy consistency. You can adjust the texture by adding more water if necessary. Taste the cream and, if you desire a sweeter flavor, add a little extra honey. 4. Assembling the cake: Once the crust has cooled and firmed up, pour the fruit cream over it. Make sure to distribute it evenly. Cover the cake with plastic wrap and place it in the freezer for another 2-3 hours, or until the cream is completely set. 5. Preparing the chocolate sauce: In a small bowl, mix the cocoa powder, carob (if using), palm oil, honey, and a pinch of vanilla until you achieve a smooth sauce. If the sauce is too thick, add a little water until it reaches the desired consistency. 6. Assembling and decorating: Once the cake has set, remove it from the freezer and invert it onto a plate. Carefully remove the plastic wrap. Pour the chocolate sauce over the cake and decorate with berries and slices of strawberries, according to your inspiration. Serving suggestions: You can serve this cake alongside herbal tea or a green smoothie to maintain the healthy theme. The cake pairs perfectly with coffee or a cappuccino, offering an interesting contrast between the sweetness of the dessert and the bitterness of the coffee. Tips and variations: If you want a more exotic version, you can add a drop of orange essential oil to the fruit cream for a fresh taste. You can also experiment with different types of nuts in the crust, such as pecans or pistachios, to change the texture and flavor. Nutritional information: This cake is an excellent source of antioxidants due to the berries, and the almonds and Brazil nuts provide a significant amount of healthy fats and protein. Each serving contains approximately 250 calories, but these are healthy calories packed with nutrients. Frequently asked questions: 1. Can I use other types of fruit? Absolutely! Use whatever berries you have on hand or your favorites. 2. Can I make the cake less sweet? Of course! Adjust the amount of honey or dates according to your preferences. 3. How can I store the cake? The cake stores well in the freezer for up to 2-3 weeks. You can leave it at room temperature for 30 minutes before serving. In conclusion, this strawberry and berry cake with a coffee crust is an excellent choice for those who want to indulge in a healthy way. With a perfect combination of textures and flavors, it is a dessert that will impress any guest. Try it and savor every bite!

Strawberry and berry cake with coffee sponge

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