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What do you need:

Springform 10 to 12 cm

For the bottom:

  • 40 g gluten-free oatmeal
  • 10 g almond flour
  • 2 tbsp maple syrup
  • 15 g coconut oil
  • 1/2 tsp Oh My Badass Pie spice mix
  • Pinch of sea salt

For the filling:

  • 250 g coconut yogurt or Greek yogurt
  • 20 g of Greensweet Syrup Gold
  • 1 tsp vanilla extract
  • 2 sheets of gelatin or 2 g of agar agar
  • 1 tbsp lemon zest

For the topping:

This is how you make this delicious cake:

  • Cover the bottom of the springform tin with baking paper. Preheat the oven to 180 degrees.
  • Put all the ingredients for the bottom in a mixing bowl and knead into a smooth dough, it can crumble slightly. Taste if your dough is tasty.
  • Spread the dough on the bottom of the spring form 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 forest fruits 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 cake into the fridge for a while so that the topping can stiffen. Garnish the cake with the fresh strawberries or other red fruit, possibly with a whipped cream and enjoy!

Save tip! You can keep the cake in a sealed container in the fridge for about 3 days. Freezing is of course also possible!

 

Source / photo: Marike van Oh my pie