Raw Cake with Raspberries, Apricots, and Sunflower Seed Whipped Cream

Raw Cake with Raspberry, Apricots, and Sunflower Seed Whipped Cream

If you are looking for a refreshing, healthy, and easy-to-make delicacy, you have come to the right place! This raw cake with raspberry, apricots, and sunflower seed whipped cream is a true delight for the taste buds. Not only is it delicious, but it is also figure-friendly, as it contains no sugar and is packed with nutrients. Let's explore together how you can create this culinary wonder!

Preparation Time: 15 minutes
Freezing Time: 2 hours
Number of Servings: 8

Ingredients

For the crust:
- 250 g almonds
- 2 tablespoons honey
- 1 handful of raisins
- 1 drop of almond essential oil (optional)

For the pink cream:
- 300 g fresh raspberries
- 3-4 tablespoons sunflower seed whipped cream
- Honey, to taste
- A few tablespoons of water, as needed
- 2 tablespoons lemon juice
- 2 tablespoons coconut oil
- 5 tablespoons coconut flour

For the apricot cream:
- 150 g ripe apricots
- 1 tablespoon honey
- 3-4 tablespoons coconut oil
- 2 tablespoons soy lecithin (for stabilization)

For the seed whipped cream:
- 200 g hulled sunflower seeds
- 2 teaspoons lemon juice
- 3-4 drops of orange essential oil (optional)
- 2 tablespoons honey
- Water, enough to achieve a creamy consistency

For decoration:
- Fresh raspberries
- Remaining seed whipped cream

Step by Step

1. Hydrating the seeds
Start by soaking the sunflower seeds and almonds. Use separate bowls and cover them with water. Let them sit overnight. This will make them easier to process and improve the cake's texture.

2. Preparing the crust
In the morning, drain the seeds and rinse them under cold water. Dry them well. Prepare a springform pan by greasing it with a little sesame oil to prevent sticking. In a food processor, combine the almond pulp (obtained from the almond milk you made) with honey, raisins, and the drop of almond essential oil. Blend until you achieve a crumbly and sticky dough. Pour it into the cake pan and press it down firmly with your hands, smoothing it out with a wet spoon. Place it in the refrigerator to firm up.

3. Preparing the whipped cream
In a blender, add the drained sunflower seeds, cover them with water, and blend for 1 minute until you achieve a smooth cream. Add lemon juice, honey, and if desired, the orange essential oil. Blend again to combine.

4. The pink cream
In another blender, blend the raspberries until they become a puree. Add a few tablespoons of seed whipped cream, honey, lemon juice, coconut oil, and coconut flour. Blend until you achieve a smooth cream. Pour this cream over the crust in the refrigerator and let it freeze for 2 minutes.

5. The apricot cream
Meanwhile, prepare the apricot cream. Blend the ripe apricots with honey, coconut oil, and finally, add the lecithin. Blend again to combine. Pour the apricot cream over the pink cream and let everything freeze for 5 minutes.

6. Decorating the cake
Once the cream has firmed up slightly, decorate the cake with the remaining seed whipped cream and fresh raspberries. Place the cake in the freezer for 2 hours to firm up well.

7. Serving
Remove the cake from the mold and cut it into small portions. Let it sit for 15 minutes at room temperature before serving to soften slightly. Treat yourself to a piece of cake and enjoy its intense and refreshing flavor!

8. Storing portions
If there are any portions left, store them in the freezer for an extended treat!

Practical Tips

- Choose quality ingredients: Use fresh raspberries and apricots for a perfect taste. Seasonal fruits are the most flavorful.
- Hydrating the seeds: This step should not be omitted, as it improves digestibility and the final texture of the dish.
- Vegan option: You can use natural sweeteners like agave syrup or stevia instead of honey if you want a vegan version.
- Adapt the recipe: Substitute raspberries and apricots with other berries or tropical fruits, such as mango, to achieve different flavors.
- Recommended drinks: This cake pairs wonderfully with a refreshing fruit tea or a fresh smoothie.

Nutritional Benefits

This cake is an excellent nutritional choice. Almonds and sunflower seeds are rich in vitamins, minerals, proteins, and healthy fats. Raspberries and apricots provide antioxidants, vitamins, and fiber, contributing to healthy digestion. Additionally, due to the lack of refined sugar, this cake is a figure-friendly option, making it ideal for any occasion.

Now that you have all the necessary information, all that's left is to get cooking! This raw cake with raspberry, apricots, and sunflower seed whipped cream will not only impress your guests but will also bring you a touch of happiness on hot summer days. Bon appétit!

 Ingredients: For the base we need: - 250 g almonds - 2 tablespoons honey - 1 handful of raisins - 1 drop of almond essential oil. For the raw cream (pink that is:) we need: - 300 g fresh raspberries - 3-4 tablespoons sunflower seed cream - honey to taste - a few tablespoons of water, as needed - 2 teaspoons lemon juice - 2 tablespoons coconut oil - 5 tablespoons coconut flour. For the apricot cream we need: - 150 g well-ripened apricots - 1 tablespoon honey - 3-4 tablespoons coconut oil - 2 tablespoons lecithin. For the seed cream: - 200 g shelled sunflower seeds - 2 teaspoons lemon juice - 3-4 drops of orange essential oil - 2 tablespoons honey - a little water. For decoration: