Continuing the series of cake recipes is a raw raspberry tiger cheese cake. The inspiration for this cake was found here.
The ingredients for the tiger cheese cake
Makes a 24 cm cake and takes about 30 minutes to assemble and needs to rest for about 6 hours.
- 3,5 dl almonds
- 1 dl desiccated coconut
- 3 tbsp cocoa powder
- 6 medjool dates
- A pinch of salt
- 7,5 dl cashew nuts
- 1,5 dl coconut oil
- 1 dl coconut cream
- The juice of one lemon
- 2 tbsp honey
- 1/2 tsp vanilla powder
- 1/2 tsp salt
- 1/2-1 dl water
- 350-400 g raspberries
Before starting soak the cashew nuts for at least three hours, drain them and have them ready for the cake making. Start to thaw the raspberries (if frozen). If using dried dates make sure to soak them for a few minutes before starting.
Making the nut base
Blend all the ingredients, except the dates, in a food processor and blend them until the almonds are coarsely ground. Make sure to remove any potential seeds in the dates and add them to the food processor and mix until uniform. Add the crust mix to the cake dish and press the mix firmly and evenly on the base of the dish. Place in fridge and start with the filling.
Making the filling
Put all the ingredients in a food processor and blend until smooth. Use the water to make the filling sufficiently smooth and silky. Especially if the processor has troubles with the mixture getting too thick be sure to add some extra water. We want the filling smooth and silky, not too runny but also not too compact.
Next remove about two thirds of the filling and put it in a bowl. Add the raspberries to the remaining one third of the filling and continue to mix until the berries have blend nicely and created a smooth mix.
Creating the tigering of the cake
Take turns pouring a large spoon full of berry filling and regular filling onto the base. Let the mix sink out slightly before adding the next layer. The idea is to create a small circle surrounded with filling of the opposite colour when adding each new spoon. When all the filling is used. Place the cake in the freezer and allow to settle for 6 or more hours. Take out in good time before serving.
For convenience one can store the cake in the fridge, especially if you don’t plan on saving it for long…
Hope you liked it!
Cecilia & Magnus