Culinary adventure: Raw cake with a breath of coffee and rum

Previous post from the series:

• https://steemit.com/food/@suggeelson/culinary-adventure-mini-pancakes-with-chia-and-fiber
• https://steemit.com/food/@suggeelson/culinary-experiments-raspberry-cheesecake-without-a-cheese-2017921t171723211z
• https://steemit.com/food/@suggeelson/culinary-adventure-ice-cream-mousse-in-2-steps
• https://steemit.com/food/@suggeelson/culinary-adventure-protein-mousse-for-cocktail-bites

What do you need:

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For swamps:

• 100-150 g of pecan (or walnuts)
• 3 dates (or honey to taste)
• 1/2 cup of nutmeg (I used sesame)
• 2 tablespoons coconut oil
• 1 tsp. cinnamon
• pinch of salt

For creams:

• 300 g of raw cashew
• 1/2 cup coconut milk
• 1/2 cup coconut oil
• 1/2 cup apple flour (or thickening)
• 1 or 2 cups of espresso
• lemon juice
• rum
• honey for taste

Preparation:

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We have already done something like this. The cashew is soaked the night before and let's sit in the water. The blade is easy - baked, butter, flour, cinnamon, a pinch of salt and dates are put together in the blender. This time instead of dates, I used 2 large spoonfuls of honey. Just because I forgot to take dates. And again it became delicious. But I think the dates are a better option.

And so it blends briefly. Spread with fingers in the shape of a cake (26 cm) and get into the refrigerator to get mature ... while we make the cream.

The cream! The cashew has already drained it and put it in the cleaned blender. We add half a cup of coconut milk, as much melted coconut oil, honey to taste, one lemon juice. We blend until a thick cream is obtained. Now! Very important! We remove half the cream from the blender. In the other half that remains inside, we add a little rum. If I rightly remember ... I put a cap. (But if I do not remember, it may have been more). This rum must be careful not to overdo it. Again we blend and this "drunk" part pours and spreads over swamps.

I sprinkled with some spiced almonds because they still flow in my cupboard! We put it all in 10 minutes into the camera. And at that time we are preparing the "second floor". We run two cups of espresso. And one can happen, but I decided to insure myself.

Return the cream back to the blender and add the espresso. We blend. And here's my nightmare. The cream became horribly fluid. Almost like water. But! I saved the situation with a couple of spoons of apple flour. So he thickened it and heightened the dark color. I took the cake out of the camera and poured the coffee layer from above.

Spread with a spoon, sprinkled with almonds (because I could not write it, I was very stiff in my hands) and put it in the fridge to tighten.

Well done! And let taste it!

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