With Blueberry Topping
One benefit of summer is the colorful fruits that decorate the markets.
I usually prefer my fruit AS IS without culinary intervention, sticking to the original creation of mother earth.
Sometimes I make a “compromise” and combine them with desserts such as ice cream, cake, or fruit salad which always upgrades the dish and expands the heart.
At the same time, sometimes I’m inspired to make something with the perfect creations of nature – something that will please the eye and surprise the palate with the combinations of ingredients.
Because between us, sometimes, a refreshing treat is required, like a cold fruit cake that will help recover from the exhausting heat or a cheerful dessert for a festive dinner.
Just like this fruitcake 🙂
So what have we got here:
The base layer consists of Oreo chocolate cookies, topped with a layer of fruit such as mango and pineapple; The delicate sourness of the fruit balances the sweetness of the oreo. Finally, a blueberry topping seals the cake with a kiss.
And the preparation? Let the blender and refrigerator do most of the work, sit back, and relax in the armchair with a glass of white wine.
Enjoy and let me know how it turned out❣️
- 176 gram Chocolate Oreo cookies one pack
- 20 gram vegan butter, melted
- 1 tsp pure vanilla extract
Mango Pineapple Cream
- 300 gram mango and pineapple mixture, defrosted or fresh or just mango
- ⅔ cup Coconut milk 18% fat
- 1 Tablespoon Agave syrup by taste
- ½ tsp pure vanilla extract
- pinch salt, black pepper to taste
- 1 cup water
- 1 Tablespoon agar agar powder
- 300 gram fresh, or defrosted blueberries
- 1 Tablespoon Agave syrup
- 3 Tablespoon water
- 1 tsp agar agar powder
- Wrap the baking rings in cling film to cover the bottom and sides.
- Attach the baking collars to the inside of the rings; They will overlap, making it easier to "peel" them from the cake.
- Grind the oreo cookies in a food processor until you get thin crumbs.
- Transfer to a bowl, add melted butter, and mix well. Divide into four equal parts, line the bottoms of the rings, and fasten tightly with your fingers or a cup.
Mango Pineapple Cream
- Transfer the defrosted fruit to a blender. Process until you get a smooth mixture.
- Add coconut milk and process for a few more seconds.
- Pour the water into a small saucepan, add Agar Agar powder and bring to a boil over medium heat while stirring. Lower heat and cook for another minute. Remove from the heat and allow to cool for seven to ten minutes. No more than 10 minutes so that the Agar does not harden.
- Add the agar agar mixture to the blender and process at high power for about twenty seconds. Taste and adjust sweetness if necessary.
- Gently pour the fruit mixture over the base of the cookies and flatten. Place in the refrigerator to stabilize for about an hour.
- Grind defrosted blueberries in a blender, and strain through a nut milk bag or a dense mesh strainer.
- Place blueberry puree, water, agave syrup, and Agar Agar powder in a small saucepan. Mix well and bring to a boil over medium heat. Lower the heat and cook while stirring for another minute. Remove from heat. Let cool for about seven to ten minutes.
- Pour the blueberries slowly and gently over the stabilized cake. You can tilt the rings for even spreading. Place back in the refrigerator for about an hour or until the topping is set.
- Release the cake from the rings; You can place a cup under the ring to "push" the cake out by pulling the rings down (see image). Next, gently "peel" the baking collars.
- Garnish with white cherries, apricots, or grapes, and serve.
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