Decadent Layer Cake

By TAMMY-6

Ingredients

• ingredients
• cake
• dry ingredients
• 200 200 200 grams whole rice flour
• 100 100 100 grams almond flour
• 50 50 50 grams arrowroot*
• 10 10 10 grams baking powder
• 3 3 3 teaspoons cardamom powder
• 2 2 2 tablespoons guargum*
• pinch pinch of seasalt
• to could leave arrowroot & guargum out, however i would not advise it. the cake will be much more crumbly and dry. this will make it more difficult to cut the layers and… is a bit less tasty!
• wet ingredients
• 400 400 400 grams (over) ripe banana (+-4 pieces)
• 12 12 12 tabelspoons palmsugar#
• 8 8 8 teaspoons almondbutter
• 30 30 30 drips of organic orange blossom essence
• 50 50 50 pistachio nuts, peeled in chunks
• to 3 the cake is fairly sweet. if you have a real sweet tooth you may want to add 3 extra tablespoons of palmsugar : ))
• mousse
• 200 200 200 grams ripe avocado
• 4 4 4 tablespoons cacao powder
• 6 6 6 big medjoul dates, no pit^
• squeeze of orange juice
• cream
• 110 110 110 grams pistachios, no shell, soaked overnight
• 90 90 90 ml fresh water
• 5 5 5 tablespoons brown rice syrup^
• sorbet
• 2 2 2 grapefruits

Details

Servings 1
Adapted from kyradevreeze.nl

Preparation

Step 1

To make the cake spring appropriate i use orange blossom essence and refreshing cardamom powder. there are two layers of heavenly choco mousse and one big layer of rich pistachio cream. the cake is served with refreshing sorbet made from 100% fruit, so no sugar added!

whenever you have something to celebrate, go & try out this cake & let me know how it went, what you celebrated, how it tasted & how you felt afterward. all i can say: it makes my tummy HEAPS happy : )) it is filling and satisfying without making me feel bloated or heavy. it quiets the belly. it is a charm to the eye and this makes me eat it slowly & with attention. i cherish every bite & chew super well to enjoy every second of its taste. hope you enjoy it as much as i do!

makes 1 cake (6+ portions)

* you could leave arrowroot & guargum out, however i would not advise it. the cake will be much more crumbly and dry. this will make it more difficult to cut the layers and… is a bit less tasty!

#to me the cake is fairly sweet. if you have a real sweet tooth you may want to add 3 extra tablespoons of palmsugar : ))

^when you’re adding those 3 extra tablespoons of palmsugar, you might want to keep the taste balance & add a bit of extra sweet to the mousse & cream too. add 1 more medjoul date to the choc mousse and a bit less water plus 1 tablespoon of extra rice syrup to the pistachio cream.

to make the pistachio cream:

soak deshelled nuts overnight. rinse the next day and take of their reddish skins. place in measuring cup, add (most of the) water and rice syrup. use handmixer to make into a paste. pass this paste through a siff and use a knife to scrape cream from bottom of siff.

to make the sorbet:

remove the skin of the grapefruit and use a good knife to seperate the flesh of the grapefruit from the white. you do this by placing the knife right on the inside of the white line and cut. make a cut at the next inside white line so you can take the part out. place in tupperware. keep doing this until all parts are out. squeeze the remaining core of the fruit over the tupperware so all juice is used as well. place overnight in the freezer. take out just before you’d like to serve. break into pieces. let sit for a couple of minutes. use handmixer to make into creamy sorbet. serve straight away or let sit in the freezer for 15 minutes or so.

to make the cake:

combine all dry ingredients. place to the side. combine wet ingredients and use fork to make bananas into a spooth cream, mix with other ingredients listed under wet to make one well blended mixture. add this mixture to dry ingredients. mix well using your hands. place this dough onto a bakingtry lined with bakingpaper. make sure the dough is +- 4 cm high and about 20×20 cm in size. bake in preheated oven at 180 degrees celcius for 25 minutes. take out and let cool on roster.

to make the mousse:

combine flesh of avocado, medjoul dates without pit, cacao powder and a squeeze of fresh orange juice. use handmixer to make into creamy mousse.

use a 16cm diameter cake tin to cut out a big round cake. remove outer chunks, cut in pieces & use later as snacks by storing in an airtight jar. cut round cake into 3 layers (+- 1 cm thick). it helps when you press the top of the cake down with one hand while the other is doing the horizontal cutting. place half of choco mousse onto the bottom layer. place 2nd piece of cake on to of that. cover with pistachio cream. place 3rd layer onto that. cover with the rest of the choco mousse. sprinkle with lavender & fresh green herbs such as mint or sage. jippy!! you and your guests are ready to enjoy with grapefruit sorbet.

! it might make it easier to see how its done, make it visual, especially with the cutting of the grapefruit. hope it helps : )) love!!

Hi Kyra, Will make this cake for my birthday family sweetie day…any suggestions to replace almonds and pistache? grtz Ann

Hi inderdaad Kyra, maar ik zal hem zo voor de anderen maken, ik bedenk dan wel iets voor mezelf … thx x