Jan 23, 2018

Experimental 4 Layer Rose Dream Cake


Layer 1 (Crust):
2 cup hazelnut meal,
1 tbsp cacao powder,
8-9 medjool dates pitted,
2 tbsp coconut oil

Layer 2 (White):

4 slices of pomelo fruit,
2 large and ripe banana,
1 tbsp chia seeds,
1 tbsp coconut sugar,
5 tbsp unsweetned soy milk,
2 tsp agar agar powder

Layer 3 (Rose):
600 ml unsweetned soy milk,
2 tbsp coconut sugar,
1 tbsp coconut oil,
2 tbsp flour,
1 tbsp cornstarch,
1 tsp agar agar powder,
4 drop rose extract or rose powder,
4-5 frozen cherries,
1 tsp pitaya powder, ( optional - for the instense pinky colour)

Layer 4 (Chocolate):

3 tbsp cacao powder,
200 ml. plant based milk,
4 tbsp cacao butter,
1 tsp vanilla extract,
2 tbsp maple syrup,
1 tsp agar agar


1. Place all crust ingredients in a food processor, mix on high speed until well blended.

2. Transfer crust in a pan, press and flatten with a spoon. Put into freezer for 15 minutes.

3. In a medium pot, heat agar agar powder with 2 tbsp water.

4. Place pomelo, soy milk, sugar and banana in a food processor, mix on high until completely smooth.

5. Transfer mixture into the pot, stir until bring to boil. Then add chia seeds. Mix and remove from the oven.

6. Remove crust from the freezer. Pour the white layer over the crust. Put it into freezer for 15 minutes.

7. Place all layer 3 ingredients in a large pot, cook on medium heat, stirring constantly.  When it bring to boil, remove from the oven.

8. Pour rose layer over the white layer. Put it into the freezer again at least 20 minutes.

9.  Place all chocolate layer ingredients in a medium pot, cook on medium heat, stirring constantly.  When it bring to boil, remove from the oven.

10. Pour sauce onto the rose layer.

11. Decorate with dried roses or your favorite toppings.

12. Freeze cake at least 3-4 hours.


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