Berry Mango Blossom Mini Cakes
Spring is a season of colours, with blossoming of flowers and abundance of fruits. This Influenced me. Passionate about your health, then this fruit lover's dream is just for you. Loaded with fresh fruits with a nutty, crunchy base and sugar free , it satisfies your sweet cravings guilt free. Anyone who loves food. In Uae it would cost Aed 45. In the USA probably $ 5.5 - 6.
★Funfact! colourful vibrant sweet , Has a fragrant aroma
★ DETAILS
Prep Time: 20 minutes Cooking Time: 18 minutes Cooling Time: 2 hours Total Time (prep + cooking + cooling): 2 hours 38 minutes
Serve for 6 individual portions and two, 4 inches cakes
★SUITABLE DIET
vegan, vegetarian, gluten free, sugar free, protein rich, wholefood plant based
★ INGREDIENTS
Base
¼ cup each of roasted buckwheat groats, gluten free oats, pistachios, pumpkin seeds, golden raisins , 4 pitted dates, 3 tbsp pistachio butter, 1tsp each of cardamom powder, vanilla extract, few fresh mint leaves, pinch of salt.
Mango Fruit Layer
300g ripe mango puree, 2tsp agar agar powder, 50g fresh pineapple puree, 175g water, 30g finely chopped mango
Blue Spirulina Layer
250g thick cashew milk, 175g water, 2tsp agar agar powder, 1tsp blue spirulina powder, few blackberries.
Strawberry Layer
250g strawberry puree, 175g water, 2tsp agar agar powder, 115g thick coconut milk, few cut strawberries.
White chocolate 30g, a pinch of green spirulina. Fresh edible flowers to decorate.
★ INSTRUCTIONS
1. Base
Blend the dates and raisins. To it add the rest of the ingredients except nut butter and blend to a coarse sticky mix. Lastly, add the nut butter. Knead into dough. Place the dough between 2 parchment paper and roll it approximately ¼ cm thick. Cut out circles. Take 6 circles and place them in the flower moulds to get flower shape. Refrigerate for 10 minutes and take them out of the mould. They are ready.
2. Place the remaining 2 circles on the bottom of the 4 inch cake tin
3. For the flower moulds - Place the fresh flowers at the bottom.
4. Mango layer
dissolve the agar agar in the water. Bring to a boil, stirring continuously. Now add the mango and the pineapple purees to the boiling water. Stirring continuously. Once thickened, let it cool a bit, then pour into the moulds. Sprinkle some cut mangoes on top of it.
5. Blue Spirulina layer
dissolve the agar agar in water, bring to boil and add the milk and 1 tsp spirulina powder. Once thickened pour over the mango layer and add some blackberries.
6. Strawberry layer
dissolve the agar agar in water, bring to boil. Now, add the milk to it and let it boil. Take off the flame and add the strawberry puree to it. Combine well. Pour over the blue spirulina layer. Top it off with cut strawberries.
7. For the 4 inches mini cakes
follow the same procedure of fruit layers simultaneously and then decorate with fresh flowers.
8. Cool in the fridge till set.
9. Only for the 6 individual mini cakes. Melt white chocolate in Bain Marie style. Add green spirulina powder. Spread the melted chocolate on the crunchy base and immediately place the fruit layers on top of it. This will fuse the fruit layers with the crunchy base together. Place in the fridge for a few minutes.
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Made by Mona Irfan