I was in the mood to get fancy one day, so I created this layered blueberry version of my Strawberry Shortcake. All I can say is “Wow!” I just LOVE the cake layer – so light and subtly flavored. Even our Chef friend Manu was impressed! I figured he deserved an extra big piece since he did such a good job with presentation.
Layered cakes always look so impressive, but don’t be fooled; they aren’t that hard to assemble at all. All it takes is a bit of patience (and of course time) while the mixtures set in the freezer before proceeding with the next layer.
This recipe is for a 7″ diameter spring form pan
- 3/4 cup well packed soft dates, chopped
- 1 cup loosely packed leftover pulp from making milk (wet pulp is fine) or ground almonds
- 1 cup dried coconut
- 1/2 cup cashews, ground
- 1 tablespoon lemon juice
- 1 tablespoon pure vanilla extract
- Pinch sea salt
Place dates in food processor and process until a smooth paste forms. If necessary, add a touch of water. Then add the rest of the ingredients and mix until smooth.
- 1 cup fresh or frozen blueberries
- 1/2 cup dry cashews, finely ground
- 2 tablespoons melted coconut oil
- 1 tablespoon melted cacao butter
- 1/8 cup raw honey or agave nectar (I used both)
- 1/2 tablespoon lemon juice
- Pinch sea salt
Blend all ingredients in a high-power blender such as the Omni V 3HP blender until completely smooth. Pour into a container and set aside in fridge or at room temperature until ready to assemble.
Adapted from a recipe by Café Gratitude
- 1 cup cashews
- 1 cup + 2 tablespoons coconut milk*
- 3 tablespoons raw honey or agave nectar
- 1 tablespoon lemon juice
- 1 tablespoon pure vanilla extract or liquid vanilla
- Pinch salt
- 1/2 cup melted coconut oil
- 1 tablespoon lecithin powder
* To make coconut milk, blend 1 part dried coconut with 3 parts water in high-speed blender.
1. Blend all ingredients except melted coconut oil and lecithin in a high-power blender such as the Omni V 3HP blender until smooth.
2. Add coconut oil and lecithin and blend briefly just to incorporate.
3. Pour into a container and set aside in refrigerator or at room temperature until ready to assemble.
- 1 cup blueberries, fresh or frozen
- 3 or 4 small soft dates, soaked
Blend blueberries and dates in a high-power blender such as the Omni V 3HP blender until smooth. Add soaking water until desired consistency is reached.
10 Easy Steps for Assembling this Layered Cake (For a step-by-step photo presentation of how to make this cake go to this post.)
Step 1 – Grease a spring form pan with a little coconut oil or line a large margarine tub with plastic film.
Step 2 – Begin by evenly pressing half of the cake mixture on the bottom of the pan. (At this point, you might want to have a look at my friend Mosaica’s tip to save on assembly time!)
Step 3 – Top with 1/2 of the blueberry mixture. Set in freezer.
Step 4 – When firm, pour 1/2 of the whipped cream mixture and set in freezer.
Step 5 – When completely firm, form another cake layer. (This is particularly key at this stage, as you will need to slightly press the cake batter unless you’re using Mosaica’s trick explained further down.)
Step 6 – Top with the rest of the blueberry mixture and set in freezer.
Step 7 – Lastly, when firm, pour the remainder of the whipped cream filling and return to freezer.
Step 8 – When the cake is set, gently remove it from the spring form pan.
Step 9 – Cut pieces with a sharp knife and place on a serving plate. (See Notes)
Step 10 – If desired, decorate with blueberry sauce and a few blueberries.
My good friend, Mosaica, gave me a super trick to save on assembly time. (Thanks, dear!) Once the bottom layer (cake) has been pressed, simply loosen your pan and gently take out the cake layer. Set aside (you can wrap it in a foil and put it in the fridge). This will later become the second cake layer. Next, tighten the hinges on your pan and press the second half of the cake mixture on the bottom. Top with the blueberry and whipped cream fillings, as per the instructions. Once the latter has firmed up, you can then place the cake layer that you have already pressed on top and proceed with the rest of the cake. She says this method really cuts down on freezer time and makes the second cake layer more even.
– In order to obtain distinctive layers, it’s key to let each set in the freezer before applying the next layer.
– For a simpler version of this, put the cake layer, followed by the blueberry layer. Let set in the freezer. When firm, top with whipped cream. (In other words, skip steps 5, 6 and 7 and use the entire mixture for each layer.) Set in the freezer until ready to serve. If desired, decorate with blueberry sauce and fresh blueberries. Perhaps not as impressive but definitely still as delicious!