Monday, May 20, 2019

Vegan Cherry Lemon Cake



Crust:
Oat 燕麦 – 30g
Dates – 40g
Almonds 杏仁 – 20g
Hazelnut 榛果 – 20g
Biscuits 饼干 – 2pcs
Coconut Oil 椰油 – 1 Tbsp
Sesame Paste 芝麻酱 – 2 Tbsps

Method:
1. Finely blend the above ingredients.  Press into a 6” loose bottom 
    round cake tin.  Keep chilled.
 把以上所有材料搅拌至幼。压入一个6寸的松底圆模里。放
 入冰箱。


Lemon Cheeze Filling:
Cashew Nuts 腰果 – 250g soaked overnight 浸泡隔夜)
Lemon Juice 柠檬汁 – 2 lemons
Lemon Zest 柠檬皮 – 1-2 lemons
Coconut Oil 椰油 – 50g
Cocoa Butter 可可脂 – 50g
Agave Nectar 龙舌兰蜜 – 50g
Fructose 果糖 – to taste
Salt – to taste

Method:
1. Blend all the above ingredients until really smooth. 
 把以上所有材料搅拌至顺滑。
2.Pour ¼ of the mixture onto the crust.  Keep in freezer for 20 
    minutes.  1/4的芝士糊倒在饼皮上,放去冷冻20分钟。
3.Remove from freezer, spread cherry filling on top.  Keep in 
    freeze for 10 minutes again.
 把蛋糕从冰箱拿出,把车厘子酱铺在芝士上面。再次放去冷
 冻10分钟。
4. Pour the remaining of lemon cheeze filling on top. 
 从冰箱取出后再倒入其余的芝士糊。
5.Freeze the cake for 4-5 hours or overnight. 
 把蛋糕放去冷冻4-5小时或隔夜。
6.Remove cake from freezer.  Thaw the cake for about 10-15 
    minutes.  Remove the cake from cake tin.  Decorate, slice and 
    serve.
   把蛋糕从冰箱拿出,解冻约10-15分钟后脱模。装饰后切片享
 用。



Morello Cherry Filling:
Frozen Morello Cherry 冷冻车厘子 – 130g
Raw Cane Sugar – to taste
Chia Seeds 齐亚籽 – ½ Tbsp
Water – 3 Tbsps

Method:
1. Mix chia seeds and water.  Set aside for 10 minutes. 
 把齐亚籽和水混合。静置10分钟。
2.Cook the cherry with sugar until soften.  Set aside to cool. Pause 
   1-2 times in blender if required.
 把车厘子和糖一起煮至软。静置待凉。如有需要的话放入搅
 拌机里pause 1-2次。
3. Mix (1) &(2). (1)(2)混合均匀。

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