A Yummy Universe
AD: This recipe was developed for Camilles Cacao Love The good old original Rum Truffles only better. Filled with aroma and a mouthwatering consistency. These are non alcoholic using a rum aroma, but if you prefer, you can make them with traditional rum. More yummy truffles: …
These twisted cardamom buns (vegan Swedish kardemommesnurrer)are sooo good! They are a little less fluffy than the usual ones, as I have used half whole grain spelt flour and half all purpose spelt flour to get some more fibers in. I love making sweet treats …
Summer aka strawberry season is here and what better way to have strawberries than in this Vegan Danish Strawberry Tart – “Jordbærtærte”?! I promise the effort is worth it! It does involve a few steps to create the tart the traditional way. Especially when you choose wholesome ingredients and make it all from scratch, but it is so delicious that you cannot resist a second serving.
The recipe requires a few steps, so I decided to write down each step thoroughly and ALSO take photos for you to see the process. I hope this will help you along the way. Let me know how you go with it and whether you loved it as much as I do.
· Place the cashews in boiled water to allow them to soak up some of the water while you prepare the rest of the cake.
· Make sure you have date purée at hand or follow this recipe. I used about 70 %, so you can make less, if you do not want to have leftover date purée.
· Turn on the oven to 175°C / 350℉.
· Start by making the flax egg in a bowl and set aside.
· Meanwhile, mix all the dry ingredients in one bowl and set aside.
· Then add all the wet ingredients to the flax egg and mix until combined.
· Lastly, mix the wet and dry ingredients until a firm pastry has formed. Form into a round shape and use a rolling pin to flatten the pastry. Aim for 26 cm /10.2 inches in diameter.
· Place the pastry in the tart form.
· Make sure the pastry crust is pressed into the sloped sides to give it the beautiful shape once baked and finished.
· Let it rest in the fridge while preparing the mazarin layer.
· For the mazarin layer, mix all the wet ingredients in one bowl and dry ingredients in another bowl. Combine both till a thick batter forms.
· Add the mazarin batter to the tart form on top of the crust layer. Make sure to spread it out, so it also runs up along the sides, resembling the way the crust is spread out in the form. (This is to create space for the vanilla cream later)
· Bake the tart at 175℃ / 350℉ for 18-20 minutes (or until golden brown). Keep an eye on the tart around the 15 minute mark, as it can depend on your oven.
· Once the tart has baked, take it out of the tart form and place it on a baking rack to cool off.
· Chop the chocolate and add it on top of the warm tart and allow it to melt. Use a spoon/spatula to even it out if needed.
· Place the cake in the fridge until the chocolate has hardened (20-30 minutes).
· While the cake cools down, prepare the vanilla cream, by adding all ingredients to a high speed blender and blend until smooth. If the cream has become a bit warm from blending, you can place it in the freezer for 10 minutes or add it to the cake and allow the cake to rest in the fridge for about 15 minutes before decorating it with strawberries.
· Rinse the strawberries and cut them in halves.
· Decorate with as many as you would like.
If you are short on time the day of serving the cake, there are a few tips for creating it a bit faster.
Instead of soaking and blending cashews, you can substitute it with cashew butter. The same goes for date purée, which now can be bought in many groceries.
The date paste, mazarin layer and vanilla cream can easily be prepared the day before and stored in the fridge.
Once the cake has been baked and chocolate layer added, place the cake in the freezer instead of fridge.
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin
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Did you make this recipe? Mention @cuminandyin or tag #cuminandyin
