Summer this year has been nothing but dissapointing, but at least it seems like we are getting gorgeous indian summer.

There's plenty of berries out there and since this year I became a passionate self-harvester. There are so many farmers that allow people to come and harvest the fruits and veggies and I find it the perfect way to stock and eat products that I pick up perfectly ripe and ready to eat for an amazing price.

Last week we've been on a berry farm and brought home 18 litres raspberries and blackberries. I could stay there much longer and bring home endlessly more fruits, but my freezer is getting quite full by now and there are still plums waiting for us in couple of weeks 😀 

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So this week I will give you two berry cakes. This one is double-coloured raspberry-blackberry cake. The fruit cream consistency reminds more of a whip cream - it's very light and fluffy. It matches perfectly the nut-free bottom, that is crunchy and crispy in texture, and light in taste and colour. 

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Ingredients for the crust:

  • 1/2 cup buckwheat 
  • 1 cup oats
  • 1cup mullberries
  • 3 Tbsp coconut oil
  • 1/2 cup water

Ingredients for the raspberry cream:

  • 1 cup cashews
  • 2 cups raspberries
  • 1tsp vanilla extract
  • 1Tbsp maple syrup
  • 3 Tbsp coconut oil

Ingredients for the blackberry cream:

  • 1 cup cashews
  • 2 cups blackberries
  • 3 Tbsp coconut oil

In addition you will need some berries for the garnish and to place on the bottom of the cake.

Soak the cashews for et least 6 hours for the light cream texture

 

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The crust:

Put all the dry ingredients in the food processor and process to finer structure

Then pour the oil, still during the process, and the water. Take little of water at a time untill the mixture starts to create a sticky dough.

You don't want it too wet. The buckwheat should have some water to soak, but you want it to stay crunchy and crispy too.

Press the dough in the cake mold on a sheet of parchment paper

Place some of your extra berries on the bottom of the cake 

If you use frozen berries, use some oat flour underneath, so it soaks up the juice that will come from the berries

The 2 cream fillings:

In a high speed blender blend and whip all the ingredients for each cream fluffy and light

Put the 2 fillings in two separate icing bags (or just any small plastic bags will do, if you jut cut a small hole in the corner of the bag)

Pour simultaneously both creams over the crust so they do not blend, you want the marble colour texture to be visible.

Here you might need a helping hand from another person. In my case my husband got the honour to act a pair of extra hands 😀

Or why not to involve your kids?

 

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Put the cake in the freezer and let it set for couple of hours, so the surface get little firmer

Garnish then with rest of the berries and store in the fridge.Â