Cake with cashews, coconut milk and honey
6 servings
120 minutes
This exquisite cake with cashews, coconut milk, and honey is a true symphony of flavors, combining the tenderness of nuts, the sweetness of dates, and the aroma of vanilla. Its roots can be found in European cuisine, where the balance of natural ingredients and airy dessert textures is appreciated. The cake has a silky, almost mousse-like consistency thanks to coconut milk and gelatin, while its base of dates and hazelnuts gives it a rich caramel hue. Honey adds natural sweetness, while cashews provide softness and creaminess. This dessert is perfect for morning tea or a cozy evening with a cup of coffee. Its light yet rich flavor makes it an excellent choice for special occasions or simply to enjoy the moment.
1
Prepare a 23 cm removable mold and line the bottom with parchment.
2
Remove the pits from the dates and blend them with hazelnuts in a blender.
- Dates: 300 g
- Hazelnut: 150 g
3
Spread the resulting mass evenly on the bottom of the mold and place it in the refrigerator.
4
Prepare the gelatin according to the instructions on the gelatin package. The quantity should also follow the instructions for 1 liter.
- Gelatin in plates: 10 pieces
5
Chop and mix cashews, honey, banana, coconut milk, and vanilla in a blender.
- Cashew: 150 g
- Honey: 7 tablespoons
- Bananas: 1 piece
- Coconut milk: 800 ml
- Vanilla extract: 1 ml
6
Combine the filling with gelatin and heat the mixture until the gelatin dissolves, about 1-2 minutes.
- Gelatin in plates: 10 pieces
7
If desired, to achieve a more delicate dessert, you can strain the mixture through a fine sieve so that the nut bits do not end up in the cake. But if that doesn't bother you, you can leave it as is.
8
Let the filling cool slightly; your finger should feel a gentle warmth.
9
Pour the filling over the base, cover with plastic wrap or foil (to prevent a skin from forming on top), and refrigerate for 2-3 hours, preferably overnight.