Date pie with fermented baked milk and raspberries

First, prepare the dough. Pour water into a saucepan, add vanilla, and bring to a boil.

Add dates to the water and boil for 7 minutes, then remove the vanilla and blend the dates in a blender.

Mix 165 grams of butter with muscovado sugar and blend until creamy.

Add honey and continue blending. Gradually add one egg at a time, without stopping the mixing.

Add flour, baking soda, and baking powder to the dough. Knead the dough.

Finally, add the date puree and mix well.

Preheat the oven to 170 degrees.

Pour the mix into a lined tray and send it to the oven for 50 minutes.

Prepare caramel. Pour white sugar in a thin layer into a non-stick saucepan and place it on low heat. The sugar should start melting on its own. You can gently shake the pan to help the sugar melt evenly, but do not stir!

Heat the cream over low heat.

When the sugar melts, gradually pour in the hot cream. The sugar should harden.

Keep the mass on low heat and stir constantly for 12-15 minutes until the caramel melts.

Then strain the caramel to remove any unmelted sugar. Add 75 grams of butter to the hot caramel sauce and mix.

Pour the caramel into a convenient storage container and place it in the refrigerator.

Prepare the cream. In a convenient container, combine cream cheese, fermented baked milk, and 350 grams of ready caramel.

Mix on the lowest speed until the ingredients are combined. The cream is ready.

Cut the cake into slices. Place a slice of the cake on a plate, spread cream on it, and cover with another slice of cake. Generously drizzle the pie with cream.

Garnish with freeze-dried raspberries, sesame seeds, and hazelnuts. Serve.