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Mango strawberry cake

  • June 17, 2018
  • By hanna
  • 0 Comments
Mango strawberry cake

I think this fresh cake is perfect for summer birthdays. Its also really fast to make when you prepare it the day before.

Base:

  • 1/2 cup shredded coconut
  • 1 cup sprouted dehydrated buckwheat
  • 2 tbsp water
  • 1 cup gluten free rolled oats
  • 1/2 cup raisins
  • 1 cup dates

In a food processor blend coconut, buckwheat sprouts and oats into flour. Then add dates and raisins and blend until couscous-like consistency. If you use fresh buckwheat sprouts, leave the water away since the sprouts are moist enough. Line a 24-26 cm cake tin with parchment paper and firmly press the base evenly into the tin. 

Mousse:

  • 700 g fresh chopped mango (2-3 mangos)
  • 150 g fresh chopped pineapple (or add as much more mango)
  • 100 g raw agave, honey or maple syrup
  • 50 g lemon juice (about 1 lemon)
  • 20 g lime juice (about 1 lime)
  • pinch himalayan salt
  • 1/2 tsp vanilla powder
  • 3/4 cup melted cold-pressed coconut oil 
  • 2,5 tbsp melted cacao butter
  • 12 g guar gum powder
  • 150-170 g chopped strawberries 

Blend mangos, pineapple, sweetener, lemon and lime juice, salt and vanilla powder in a high-speed blender until smooth. Add coconut oil, cacao butter and guar gum and blend again, but only shortly that the mixture does not over-process. Then mix strawberry pieces into the mousse by hand. Pour the mousse on top of the base. Cover and set the cake in the refrigerator overnight. If you are in a hurry you can also set it to the freezer for 2-3 hours.

By hanna, June 17, 2018
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