Ani's Raw Food Essentials - Ani Phyo [80]
Place the first round on a plate and top with lemon fruit sauce and 1 cup of the raspberries. Top with the second cake round and the remaining raspberries.
Will keep for 3 to 4 days in the fridge.
STRAWBERRY SHORTCAKE
MAKES 1 CAKE
Fresh red strawberries and sweet whipped kream are layered between a moist flourless cake.
1 recipe Basic Flourless Cake Mix (page 268), made with your favorite nut
1 batch Whipped Cashew Kream (page 266)
1½ cups sliced strawberries
Divide the cake mix into two equal parts. Form two cake rounds by hand. Or, line a small cake pan with plastic wrap first, then press one portion of the dough inside to form the shape. Flip the formed cake out of the pan and peel off the plastic. Repeat with the second portion of dough.
Place the first round on a plate and top with whipped kream and half the strawberries. Top with the second cake round, remaining kream, and remaining strawberries.
Will keep for 3 to 4 days in the fridge.
COCONUT CAKE WITH NUTELLA HAZELNUT SAUCE
MAKES 1 CAKE
Vanilla flourless cake is filled with a rich hazelnut chocolate sauce, vanilla whipped kream, and chopped almonds. It is frosted with vanilla kream and topped with shredded coconut.
1 recipe Basic Flourless Cake Mix (page 268), made with your favorite nut
1 recipe Whipped Cashew Kream (page 266)
1 tablespoon alcohol-free vanilla extract (see Vanilla, page 262)
1 recipe Nutella Hazelnut Sauce (page 282)
1 cup coarsely chopped almonds
½ cup shredded dried coconut
Divide the cake mix into two equal parts. Form two cake rounds by hand. Or, line a small cake pan with plastic wrap first, then press one portion of the dough inside to form the shape. Flip the formed cake out of the pan and peel off the plastic. Repeat with the other portion of dough.
Mix the whipped kream with the vanilla extract.
Place the first cake round onto a plate. Top with the chocolate hazelnut sauce, then half of the vanilla whipped kream, and then the chopped almonds. Top with the second cake round, remaining vanilla kream, and shredded coconut.
Will keep for 4 to 5 days in the fridge.
CHOCOLATE-CHERRY CAKE
MAKES 1 CAKE
Cherries, cherry jam, and whipped kream are layered between two cake rounds. Ideally, you want to use fresh cherries, but frozen will work, too.
1 recipe Basic Flourless Cake Mix (page 268), made with your favorite nut
2/3 cup cacao or carob powder
1 recipe Fresh Fruit Jam (page 96), made with cherries
1 cup pitted halved cherries
1 recipe Whipped Cashew Kream (page 266)
Add the cacao to your cake mix and mix well. Divide the cake mix into two equal parts. Form two cake rounds by hand. Or, line a small cake pan with plastic wrap first, then press one portion of the dough inside to form the shape. Flip the formed cake out of the pan and peel off the plastic. Repeat with the other portion of dough.
Place the first round on a plate. Top with the cherry jam, half of the cherries, then half of the whipped kream. Top with the second cake round, remaining kream, and remaining cherries.
Will keep for 3 to 4 days in the fridge.
VARIATION: Make bite-size brownies with just the Basic Flourless Cake Mix and cacao powder. Frost with Nutella Hazelnut Sauce or Chocolate Fudge Sauce.
ICE KREAM
I’ll show you how to make two types of ice kream. The first is nut-free and is made by processing frozen bananas. You can enjoy it immediately, or freeze it again for a couple of hours to stiffen up the consistency.
The second type of ice kream is made by blending nuts into a rich cream and then freezing it overnight. I’ve figured out how to mix ingredients that won’t freeze, such as agave syrup, with nuts and water, so that my ice kream remains scoopable straight out of the freezer. My recipes don’t require an ice-cream maker, but you can use one if you want.
Your favorite flavors, such as fruit, chocolate, and vanilla bean, can be added to your ice kream to make different variations.
BASIC BANANA ICE KREAM (NUT-FREE)