Raspberry Lemon Cream Cake (Entremet)
Raw, vegan and gluten-free stunning entremet
Servings 5 cakes
Equipment
- High-speed blender, food processor, rolling pin, parchment paper, Silikomart Large Cube Mold, Silikomart Small Cube Mold, Offset Spatula, 2 ¼” square cookie cutter, piping bag, 104 wilton piping tip
Ingredients
Lemon Cream Filling
- ½ cup cashews, soaked for 2 hours and rinsed
- ½ cup lemon juice
- ¼ cup powdered xylitol (powdered in a blender or spice grinder)
- 1 tsp sunflower lecithin powder
- 4 tsp lemon zest
- 1/8 tsp Himalayan salt
- ¼ cup melted coconut oil
- ½ tsp turmeric powder
Raspberry Cream Filling
- ¾ cup cashews, soaked for 2 hours and rinsed
- ¾ cup fresh or frozen raspberries; if frozen, measure after thawed and drain liquid
- ¼ cup almond milk
- ¼ cup liquid sweetener; coconut nectar, maple syrup or agave
- 1 tbsp lemon juice
- ½ tbsp sunflower lecithin powder
- ¼ cup melted coconut oil
Lemon Coconut Shortbread Crust
- ½ cup + 2 tbsp cashews dry
- ½ cup coconut flour
- ¼ cup oat flour
- 2 tbsp melted coconut oil
- 2 tbsp light agave or any light liquid sweetener
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp grated ginger
- water as required
Vanilla Cream Frosting
- 1 cup cashews, soaked for 2 hours and rinsed
- ¼ cup almond milk or any nut milk
- ¼ cup light agave or any light liquid sweetener
- 1 tbsp lemon juice
- 6 drops vanilla essence or 1 tsp vanilla extract
- ½ cup melted coconut oil
Garnish
- edible flowers
- microgreens
Instructions
Lemon Cream Filling
- Blend everything except coconut oil and turmeric powder in a high-speed blender until smooth.
- Add coconut oil and blend again until well incorporated.
- Place a Silikomart small cube mold on a flat tray.
- Fill 9 squares ¼” of the way with cream filling without the turmeric. (optional for a white and yellow layer)
- Set rest of filling aside and set in freezer for ½ hour
- Add turmeric to blender and blend until combined.
- Fill rest of the cavities with the turmeric colored filling.
- Pat on counter to remove air bubbles and set in freezer for minimum 4 hours.
Raspberry Cream Filling
- Blend all ingredients except coconut oil in a high-speed blender until smooth.
- Add remaining ingredients and blend until well combined.
- Remove small Silikomart cube mold from freezer and remove lemon filling from mold.
- Fill the Silikomart large cube mold with raspberry cream filling ¾ way full.
- Place lemon filling cubes into raspberry cream filling upside down with white side up making sure they stay at the top.
- Top off the mold with the rest of the filling.
- Pat on counter carefully to remove air bubbles and set in freezer for minimum 4 hours.
Lemon Coconut Shortbread Crust
- Process dry ingredients in food processor until mixture forms a flour.
- Add remaining ingredients and process again until batter starts sticking together.
- If batter is dry, add a little water (only 1 tbsp at a time) to the mixture.
- Tape a square piece of parchment paper to your countertop for rolling the dough.
- Remove batter from food processor, form into a ball and press firmly onto parchment paper flattening it out as much as you can with your hands.
- Place another piece of parchment paper on top of batter and flatten with a rolling pin approximately 1/4” thick.
- Using a 2 ¼” square cookie cutter cut out square shapes for crust.
- Repeat steps 5 to 7 until batter is used.
Vanilla Cream Frosting
- Blend all ingredients except coconut oil in a high-speed blender until smooth.
- Add coconut oil and blend again until well combined.
- Set in the fridge 12 – 24 hours.
- Storage: Sealed container in fridge for 1 week or freezer for 2 months.
- If the frosting is not set in the fridge after 24 hours, place in freezer for 20 – 30 minutes to firm up.
Assembly
- Remove mold from freezer and with gloves on, remove cakes from mold.
- Place each cake on a shortbread crust.
- Using a piping page and 104 wilton piping tip add vanilla cream frosting and pipe a ribbon effect on top.
- Garnish with edible flowers and microgreens.
- Serve immediately once garnished.