This month I`m celebrating great news for my blog; I finally got myself a proper camera, and I can`t get enough of it! You can check out the amazing pictures it makes in this post already. As small it might sound, it will make a huge difference for me, I can feel it already. For this occasion I would like to share my new favourite cake that I can`t get enough of; this super healthy refreshing treat from the fridge can be lifesaver when you have a BBQ on a hot summer day and you want to end it with a fruity light guilt-free dessert.
The crunchy crust is made of oats and almonds, and filled with white chocolate-soya yoghurt mousse (I love the mild taste and creaminess of soya yoghurt). The creaminess is balanced with a vibrant raspberry layer which would already give you a lush dessert, but what comes on top is the showstopper; White Chocolate Dipped Raspberries.
Do you know the feeling when you combine two awesome things which then become something that is even more amazing together? The way the tartness of the squishy berries is balanced with the sweet and crunchy white chocolate coating changes everything. So simple yet crazy good. I fell so much for these little treats that I kept on making them on their own, and I can tell you that they make a really yummy treat popped on some creamy yoghurt as well (in case you don’t have the patience for a cake).
Still I love every bit about this cake; the sweet and crunchy crust is incredible, the mild creamy soya yoghurt mousse whipped with molten white chocolate and vanilla is balanced with the refreshing, almost tart top layer of fresh raspberry jelly. All these layers are bringing the cake to a perfect balance, but the all time winner is just going to be the sweet-sour crunchy bites of white chocolate dipped raspberries on top. I baked this cake 5 times before I fixed the recipe for the blog, but honestly, the first version was already a winner. I was just looking for an excuse to have white chocolate dipped raspberries in my fridge…
- 100g rolled oats
- 100g ground almonds
- 80g date syrup
- 50g coconut oil (plus some extra for greasing)
- 100g white chocolate
- 500g soya yoghurt
- ¼ teaspoon vanilla beans or ½ teaspoon vanilla essence
- 4 gelatine leaves
- 3 tablespoon of hot water (45ml)
- 3 tablespoon date syrup
- 100g raspberries
- ½ lemon
- 4 gelatine leaves
- 5 tablespoon water
- 1 tablespoon date syrup
White chocolate raspberries
- 50g white chocolate
- 100g raspberries
Pre heat oven to 180 degrees, grease an 18 centimetre spring form (if you want to really easily remove the cake from the form in the end then cut a circle of baking paper and place it on the bottom). In a blender place all your crust ingredients and blitz for a few minutes until it gets a coarse texture. Spread the dough evenly on the bottom and 5 centimetres high on the edge. Bake in the oven for 10 minutes and then let it come down to room temperature before you add the mousse.
To make the mousse you want all the ingredients on a warm temperature to help the molten white chocolate mix in. If the soy yoghurt is too cold the chocolate will shift and you won`t end up with a smooth filling. To avoid this heat up the yoghurt in the microwave – heat for 30 seconds, check the temperature and repeat a few times until you get a lukewarm temperature. Soak gelatine leaves in cold water for a few minutes then squeeze excess water out and add it in a big bowl with the hot water. Melt the white chocolate in a double boiler or in the microwave (heat for 30 seconds, mix and repeat until it gets all molten – do not do it any longer than necessary, white chocolate gets overheated easily). Whisk it into the warm gelatine and keep whisking so that you incorporate some air bubbles. Slowly start adding the lukewarm yoghurt, the date syrup and vanilla beans while whisking constantly. Both an electric mixer or hand whisk would work here but the electric mixer is more convenient of course. After a few minutes of whisking pour it into the room temperature crust shell leaving 0.5 centimetre of crust on the side. This should leave you enough space for the jelly layer. If you are left with excess mousse you can pour it into glasses to make small desserts. Place cake into the freezer for 30 minutes or if you have more time you can also pop it into the fridge for 3 hours, just make sure the top is slightly firm before you proceed with the raspberry jelly.
For the raspberry layer soak gelatine leaves in cold water. Squeeze lemon juice in a small pan and tip in the rest of the ingredients. Bring it to a slow simmer, and cook it for a few minutes mixing with a wooden spoon until the fruit starts falling apart and the whole thing gets a nice red colour. Remove it from the fire, squeeze out the gelatine leaves and mix them in until dissolved. Let it cool down to room temperature and then pour it on top of the chilled cake. Let it settle for at least for 3 hours, but it is best to just do it overnight.
For the topping cover a small tray with cling foil, melt the rest of the white chocolate and dip the rest of your raspberries halfway into the chocolate. Place them on the tray and let them firm up in the fridge before you crown your cake with them.
When you remove the cake from the spring form you might want to pour some hot water on the sides or cut along the edge with a knife to loosen. Keep it chilled until serving.