Summer cakes

Fresh and creamy cakes with a mango-passion fruit and chocolate filling. Perfect for the summer days. You can find the recipe below!

5 cake rings

Ø 7 cm, height: 5,5 cm

Base

- 200g oatmeal

- 125g almonds (or almond flour)

- 60g coconut oil

- 4 tbsp maple syrup

- Pinch of salt

Chocolate layer

- 300g coconut milk

- 100g dark chocolate (I’ve used with 85% cacao from Lindt)

- 3 or 4 tbsp maple syrup

- 3 gelatin sheets

Vanilla layer

- 300g coconut yogurt

- 2 tbsp maple syrup

- 1/2 tsp vanilla extract

- 3 gelatin sheets

Mango-passion fruit layer

- 100ml mango (pureed)

- 100ml passion fruit (pulp)

- maple syrup to taste (I haven’t used it)

- 2 gelatin sheets

Base

1. Preheat the oven to 170 °C. Line a baking tray with baking paper. And place 5 cake rings on top of the paper.
2. Put the ingredients in a food processor and blend until ground. 
3. Use a spoon to divide the crust mixture between the 5 cake rings and press lightly (otherwise it will get too dense). Poke a few holes with a fork into the mixture. 
4. Place the tray in the oven for about 15 minutes. Remove, let it cool down for a bit and then put the tray in the fridge.

Chocolate layer

5. Soak the gelatin sheets for at least 5 minutes in a bowl with cold water.
6. Pour the coconut milk into a pan. Turn the heat to medium to warm the coconut milk and then add the chocolate and the maple syrup (don’t let it boil).
7. Remove sheets and squeeze out the excess liquid. Add the gelatin when the chocolate is fully melted. Let the mixture cool down for a bit (stir inbetween). 
8. Line the inside of the cake rings with clear cake collar/foil (so that you can build higher cakes) and divide the mixture between the 5 rings. Place the tray in the fridge for a few hours to set.

Vanilla layer

9. Soak the gelatin sheets in cold water in bowl 1. Combine and whisk the other ingredients in bowl 2.
10. Remove the sheets from the water and squeeze out the excess liquid. Let the sheets dissolve in 2 tbsp of hot (not boiling) water. Add the gelatin to the ingredients in bowl 2 while stirring well.
11. Pour the mixture onto the chocolate layers. Place the tray in the fridge for a few hours to set.

Mango-passion fruit layer

12. Dissolve 2 gelatin sheets (again, soaked and squeezed) in 2 tbsp of hot water. Stir while adding the gelatin to the mango (pureed) and the passion fruit (pulp) mixture. Pour onto the vanilla layers and place in the fridge for a few hours to set.