Gluten-free poppy seed layer cake with cherries and coffee cashew cream
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Składniki
INGREDIENTS
cake
  • 6 eggs
  • 100 g coconut oil
  • 220ml of vegetable milk
  • ⅓ teaspoon salt
  • 85g coconut flour
  • 50g poppy seeds (5 heaped tablespoons)
  • 2 teaspoons baking powder (15g)
  • 80g cane sugar
coffee cream
  • 375g cashew nuts soaked overnight (2.5 cups)
  • 200g honey
  • 7 teaspoons instant coffee
  • ½ teaspoon salt
  • 250ml of vegetable milk
  • 3 teaspoons gelatine
decoration and chocolate sauce
  • 500g cherries
  • 20g of coconut oil
  • 30g honey
  • 15g cocoa powder
Wykonanie
DIRECTIONS
  1. The day before pour water over the cashew nuts and leave them overnight to soak.
cake
  1. Separate the egg yolks and whites. Put whites in the fridge, and whisk the egg yolks with coconut oil (not melted, consistency of butter) for smooth and fluffy. Then add the milk, salt, coconut flour, poppy seeds and baking powder and blend thoroughly. Now whisk the egg whites with sugar until stiff, shiny and fluffy and gently stir with a spoon to a previously mixed dough. The finished mass pour into 2 lined with baking paper cake pans (21cm) and bake at 185C for about 30/35 minutes or until toothpick will be dry. Each of the cake slice into 2, ending with 4 layers.
coffee cream
  1. Drain the water from the cashews, add honey, instant coffee and salt and thoroughly blen until smooth. Then pour the milk into a small pot and add gelatin. Heat over low heat until completely dissolved and remove from heat. Add the milk with gelatin to nut mass and blend again until you get perfectly creamy consistency.
assembling the cake
  1. Place one layer of cake, then decorate with cherries and cover with cream. Then place the next layer of the cake, cherries and cream and proceed similarly with other layers. Cover the last layer of cake and it's sides with the cream and smoothe the edges.
decoration and chocolate sauce
  1. Melt coconut oil, add the honey and cocoa powder and quickly blend into a thick sauce. Decorate top of the cake with cherries and then pour the chocolate sauce on top. Put in the fridge for at least 4 hours for cream to thicken, preferably overnight.
Recipe by Karolina Gawrońska - Fundacja Roślinna at https://karolinagawronska.pl/gluten-free-poppy-seed-coffee-cake/