When it comes to cakes I just can´t keep it sober. I go wild and there´s no stopping me. This cake weighs about 2 kilos and it became it´s fall too. The bottom layer of currant jelly was to soft and when cut up it run out. So I increased the amount of irish moss in it and hope it will work out better for you. Let me know if you try 🙂
The colour of the crust is just incredible 🙂
Ingredients:
- 1 cup sprouted rolled oats
- 1 cup coconut flour
- 1 cup dried goji berries
- 3/4 cup water
- 4 Tbsp coconut oil
Mix everything in a food processor. Take half of the mixture and press into the cake mold with baking paper at the bottom. Then open the mold and take the layer out and put aside. Do the same with the other half, only this time you leave it at the bottom of the mold
I made two different mixtures with currants. Red currant jelly on the bottom crust and black currant jelly on the topp. You can do however you wish. You can blend all together or you can use other fruits if you wish. I suggest you use tart fruits, since they make nice contrast to the sweet cream. Just blend them in high speed blender
Ingredients:
2 cups red currant 2 cups black currant
1 cup irish moss 1 cup irish moss
Tips:
If you freeze the currant layer before you put the chocolate cream on it, it will be easier to spread it on top of the currant jelly without mixing it together
Chocolate cream ingredients:
- 2 1/2 cup coconut flesh
- 1/2 cup coconut cream (not raw, I know...)
- 2Tbsp coconut oil
- 1/2 cup cacao
- 2 Tbsp maple syrup
- 1tsp vanilla paste
Put a cream layer on the jelly and place the other crust plate on it. Spread the rest of the cream on top of it.
Chocolate whip:
- 1 cup of coconut cream
- 2 Tbsp cacao
- 1 Tbsp maple syrup
Whip the ingredients together
Put them in the forcing bag
Create an edge around the whole cake
Put the black currant jelly inside the circle