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RAW BIRTHDAY CAKE

October 5, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

As promised, here with the recipe for the birthday cake I talked about yesterday. It is a really special birthday cake, as it has 3 layers plus icing. It took me over one hour to make it, but it was worth all the effort as it was very much appreciated !

Chocolate layer :

100g raw cacao nibs

50g lucuma

50g mesquite, aka peruvian carob and algarrhob

2 tbsp raw cacao powder

1 tbsp purple corn flour

1 tbsp suma, aka brazilian gingseng (I used 2 capsules of 5:1 concentrate, equivalent to 10g suma)

1 tbsp xylitol (use up to 2 tbsp if you have a sweet tooth)

25g cacao butter, gently melted

25g coconut butter, gently melted

1/2 cup pure water

I wanted to make a chocolate free cake – but my recipient just loves chocolate, so I decided to add this layer, which is basically a chocolate brownie. Gently melt the caco and coconut butters by placing them in a heatproof bowl then placing the heatproof bowl in a biger bowl containing freshly boiled water. Check on them from time to time, stiring. Grind the cacao nibs in a coffee grinder or a similar device. Transfer to a mixing bowl and add all the other dry ingredients. Thoroughly mix with your hands, making sure you break any cacao nibs lumps and working in as much air as possible in the mixture. When everything is perfectly mixed and aerated, add the melted butters and the water and mix with your hands or a spoon. Transfer the mixture to a heart shaped silicone mould, smoothing it using a wet spoon, and pop into the fridge to set a little while you make the next layer.

Purple filling :

50g coconut butter, gently melted as above

25g lucuma

25g mesquite, aka peruvian carob and algarrhob

1 tbsp purple corn flour

1/3 cup pure water

Add the powders and the water to the melted coconut butter and mix with a spoon until perfectly smooth. Take the chocolate out of the fridge and carefully take it out of the silicone mould. You can put it on your final presentation tray. Spoon the purple filling over it, and return to the fridge to set. At this stage you need to leave it in the fridge longer, so that the last layer does not squash the still liquid filling. So you might want to clean up everything you have used so far, of put the first layers in the freezer instead.

Superfood layer :

100g buckwheaties (sprouted, then dehydrated buckwheat groats), ground into a fine flour

25g dessicated coconut, ground into a fine flour or coconut flour

50g finely ground almonds

20g lucuma

2 tbsp camu camu

1 tbsp suma, aka brazilian gingseng (I used 2 capsules of 5:1 concentrate, equivalent to 10g suma)

1 tbsp freeze dried blueberry powder

1 tbsp xylitol

1 pinch pink crystal salt or sea salt

50g cacao butter, gently melted

1/2 cup pure water

As for the chocolate brownie, thoroughly mix all the dry ingredients with your two hands, making sure you break any lumps and working in as much air as possible in the mixture. When everything is perfectly mixed and aerated, add the melted cacao butter and the water and mix preferably with a spoon, as this one is stickier. Transfer the mixture to your heart shaped silicone mould, and pop into the fridge to set a little while you make the icing.

Icing :

avocados

1 tbsp freeze dried blueberry powder

1 tbsp purple corn flour

1/2 cup pure water

Simply blend all ingredients together until perfectly smooth.

Take out the chocolate layer topped with the filling out of the fridge. Also take out the superfood layer out of the fridge, take it out of the silicon mould and carefully put it on top of the 2 previous layers.

Smooth the icing over the top and the sides of the layered cake using a wet knife or a silicon spatula.

Finally, decorate your cake with fresh seasonal fruit and / or berries and dessicated coconut.

Because of the avocado icing, this cake will only keep for a few days in the fridge. You can slice any leftovers and freeze them, taking them out to eat as and when you want.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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2 comments

  1. […] made it for a birthday meal yesterday, to let the birthday cake be the star of the day, and also because a whole meal of starter, main course and […]


  2. […] used BUCKWHEATIES in the superfood layer of the much loved birthday cake I made a few days […]



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