This sorbet cake was super delicious. It was fresh, lovely and different. Especially i liked whole cashew nuts in the filling. Cake was healthy but delicious. Sometimes its very nice to make something delicious cakes that aren`t that sugary. I got vegetarian food magazine from my mother and this cakes recipe was there. I made my own changes on that, for example that red topping and whole cashew nuts at the filling. If you keep cake at room temperature or a fridge for a long time it may melt. Cake supposed to be "frozen" so you have to keep it at freezer between meals.
Vegan Date Sorbet Cake
200 g soft, pitted dates
1 bag pecan
Filling:
2 can soy whipped cream
1 can oatly påMackan
1 bag cashewnuts
2 Alpro Soya strawberry youghurt
maple syrup
lemon juice
Mix dates, pecan and coffee in a bowl. Press the mixture bottom of the cake tin. put the cake tin in the fridge and make the filling.
Pour cashew nuts in the bowl, pour over hot boiled water. Let them soak about an hour.(I did not soak them that long, 15 minutes tops.) Foam the soy cream and put the påMackan, soaked nuts and soy joghurts on there. Put there maple syrup and lemon juice if you want. Mix the ingredients andput it on the fridge for an 4 hour. Decorate cake with red berries. I melted frozen berries and spread it over the cake. This was wonderful cake <3
