Fabulous Frozen Berry Cake
Ladies and gentlemen, calm yourselves down, please! I am fully aware that these pictures seem to awake some slumbering, deep down buried, fresh-frozen-berry-cake-craving that's threatening to take over your mind at body at the moment. But fear not! Luckily for you, the soft fingers of spring are gently brushing away the last traces of winter and will be declared victor of The Battle of Seasons in short and then nothing will stop you from enjoying this fabulous dessert with naked toes, bare legs and sunscreen smeared all over yourself in a sunny backyard somewhere. Now, I wouldn't say this dessert requiers to be consumed in any certain location, I mean, look at it, it isn't really like you can focus on anything else but it, least your surroundings. But there is something special about cold desserts and warm summer winds, they just fit so good together. Right? And then of course, its the colour. If you find something that naturally consist of the colour pink, you tend to get pretty amazed by it. I mean , cherry blossom, anyone? In Stockholm there is a place called Kungsträdgården, and its full of pink cherry trees and during the few days they bloom you can't visit one blog that is set in the Stockholm region that doesn't overflow with pictures of cherry flowers. You just get so good damn happy because it's like too good to be true. Same thing with this cake, it's almost too good to be true, and when you stand there mixing together the berries with the yoghurt and it turns pink, well, oh my. You just get so good damn happy. Now, let's get this show on the road, and let's move on to the recipe!Fabulous Frozen Berry Cake
Crust
1 dl oatmeal
1 dl sunflower seeds
1 dl nuts (recommend cashew)
1 dl pumpkin seeds
10-12 fresh dates, pitted
2 tbsp rapseed oil, or oil of your choice (just not olive oil)
a pinch of salt
2 tbsp rapseed oil, or oil of your choice (just not olive oil)
a pinch of salt
a pinch of cinnamon
a pinch of cardamon
Filling
2 cups fresh (or frozen) berries
2 soft bananas
juice from 1/2 lemon
1/2 cup honey
2 cups fat yoghurt like greek
juice from 1/2 lemon
1/2 cup honey
2 cups fat yoghurt like greek
Topping
Well, make it special. Put on whatever nice edible things you can find. I used fresh berries, flowers (non-edible and goji berries.
1. Toast pumpkin seeds, sunflower seeds and nuts in the oven on about 150C until slightly golden
2. Grind oatmeal to a flour
3. Grind the toasted ingredients slightly, but make sure that they are pretty intact since you want the pieces to be pretty big, to chew on.
4. Add oatmeal, spices, salt, oil and dates and grind to a dough.
5. Flatten it out in a non-stick spring form.
6. Let sit in the refrigerator while preparing the filling.
***
1. Mash bananas in a bowl and add yoghurt, lemon juice, honey and berries and blend to a smooth cream.
2. Pour into the spring form with the crust and let sit in the fridge for a couple of hours (1-2 approx).
3. Take it out a few minutes before serving to soften it a bit. Remove the sides of the spring form.
4. Prepare to embrace the pure euphoria that is about to turn your taste buds inside out
NOTE: Recipe inspired from this piece of lovely virtual space!