Hi, all You beautiful people. Hope you all are having a wonderful weekend. We wanted a proper high cake last night, but we did not want to bake a whole big cake since we would not be able to eat it during the weekend. So, we made a small cake, and split it into four equal pieces, and put it layer by layer, until it became a quarter high cake that would suit us for the weekend. It tasted pretty delicious. So good in fact that the next time we are going away, I will make a whole high cake of this recipe.
Cook for 20 min. 175C, round cake tin 25 cm
2 tbsp baking powder
100g almond flour
2 tbsp vanilla sugar
½ pcs vanilla, seeds
6 dates, remove the stones
4 tbsp Agave sirup
Pistachio & chocolate cream:
70g dates, remove the stones
(To make the cream, put all the ingredients in the food processor and blend well).
First start by putting the hazelnuts in a food processor. Blend well. Put this in a bowl with baking powder, almond flour, vanilla sugar and the vanilla seeds. Mix well.
The next thing you should do is to have dates and cocosa in the food processor, and mix well. Then put this in the first mixture and mix so the dates is well mixed with the flour mixture.
Now you are ready to make the whipped eggs. Put the eggs and the agave sirup in a bowl and blend for about 4-5 min. Now you can put the whipped eggs in the first mixture and blend well.
I have used a round cake tin 25 cm, but you can use whatever you prefer. Just remember to let it cook longer if your cake is higher that 4-5 cm. I have used the pistachio and chocolate cream between the layers and coconut cream and chocolate as topping.
Decorate with whatever you prefer and Enjoy!