An oven-free blueberry raw cake is ideal for a party or birthday table, and is perfect for eating at any time of year.
For blueberry raw cake, you will need:
Base:
- 150 g almonds (large and high quality)
- 8–10 dates
- Salt
Filling:
- 120 g blueberries
- 3 tbsp. Wösel Apple Cider Vinegar
- Grated zest of half a lemon
- 450 g cashew nuts
- 200 ml creamy coconut cream
- 6 tbsp. coconut fat
- 5–6 tbsp. maple syrup or agave syrup
To prepare the base, you can place the almonds in water overnight or grind them when dry (if you have a powerful grinder at home). Add the dates and salt, crushing them together with the almonds until smooth. Line the 26 cm in diameter cake tin with a removable bottom with baking paper and press the bottom material into the bottom in an even layer. While you are preparing the coating, transfer the baking dish to the fridge.
To make the coating, place the cashew nuts in water overnight. Strain. Add all of the components for the coating to a food processor or pot to crush the mixture into a uniform mass with a powerful hand blender. The coating is ready when its consistency resembles curd paste without grains. Pour the covering on the bottom and refrigerate with the cake tin. Keep the cake in the fridge at least overnight. If the cake does not congeal, keep it in the closet a little while longer or transfer it to the freezer for a little while, and then back to the regular cold. Berries, berry mousse snacks, etc., are suitable for decorating the cake.
TIP: If you want to remove parchment paper from the whole cake before serving, place the cake in the freezer, and once the cake is sufficiently congealed, carefully turn the cake on its side and remove the baking paper. Transfer the cake to the regular cold again and let it thaw to the temperature of the fridge.
