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What do you need:

2 springforms 10 to 12 cm or 1 springform 16 to 18 cm

For the bottoms:

For the filling

  • 500 g coconut yogurt or a firm yogurt of your choice
  • 40 g maple syrup
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • 1 tsp Berrylicious - Unicorn superfoods
  • 4 sheets of gelatin or 3 g of agar agar

For the topping:

This is how you make these delicious cakes:

  • Cover the bottoms of the spring form with baking paper. Preheat the oven to 180 degrees.
  • Put all the ingredients for the bottoms in a mixing bowl and knead into a smooth dough. Taste if your dough is tasty.
  • Spread the dough on the bottom of the springforms with the convex side of a spoon, press well and slide it into the oven for 7 minutes.
  • In the meantime, get started with the filling. Stir the ingredients together in a mixing bowl.
  • Do you use gelatin? Soak the gelatin leaves in cold water until they are weak and flexible. Heat a few tablespoons of water in a pan and heat the gelatin in it. Remove the pan from the heat as soon as the gelatin has dissolved. Add the yogurt mixture while stirring. Continue to step 7.
  • Do you use agar agar? Boil the agar agar in a splash of water. Add the yogurt mixture while stirring. Let the mixture simmer for about 2 minutes. Remove the pan from the heat and continue with step 7.
  • Do you want a lighter mixture? Rod mix the substance for a few minutes, bubbles will form in the filling and you will see that the structure will be finer.
  • Pour the mixture over the bottom of the cake and slide your pearl into the fridge for about 2 hours.
  • Then start making the topping.
  • Heat the blueberries in a pan, then add the Greensweet Jelly Crystal . Boil the mixture while stirring well. You will see that it will thicken to create a coulis.
  • Allow the forest fruit coulis to cool a little before you drape this onto the cake.
  • Slide the tarts into the fridge for a while so that the topping can stiffen. Garnish the cake with the fresh blueberries and a swirl of dark chocolate and enjoy!

 

Source / photo: Marike van Oh my pie