Pure heaven:) Cake with rafaello and snickers taste!
The biggest interest on the blog lately is for sweets and cake 🙂 You write about cravings in connection with the winter and unfavorable aura.
Fortunately for me, till now I haven’t faced any pregnancy cravings, but I did cook something healthy, especially for you and for my loved ones. Let’s say this is my craving 🙂 And that I have a weakness for COCONUT MOUSSE. It’s not without reason that I introduced this product, made from organic sources, to my shop Foods by Ann 🙂 I know one thing: whoever likes the taste of coconut will be overwhelmed.
Warning! This cake is addictive and disappears from the plate at a rapid pace.
A cake that mixes rafaello and snickers flavours, in a healthy version with coconut and nuts.
Preparation
Remove the seeds from the dates, pour boiling water over them and soak for 15 minutes. In a blender I prepared the ingredients for the base, then I pressed it into a round baking tin and put it straight into the refrigerator.
At the same time I cooked the millet, rinsed twice under running water beforehand. At the end of cooking, when the water began to be absorbed, I added the milk and cooked until that was absorbed too. I set it aside with the lid on to cool. Then I mixed the cooled millet with the other components of the filling, poured it on top of the base and put it back into the refrigerator for about 30 minutes.
Time for the glaze 🙂 In a saucepan, stirring over medium heat, I warmed the coconut milk with the sugar and the peanut butter. I poured the glaze over the cake and put it in the refrigerator overnight.
I will say this: if you like the coconut and peanut flavour, this cake will be a star.
Three layers, three temperatures
The cake works because each layer sets in a different way, and the order is not negotiable. The date and coconut base holds together by chilling, so it goes into the fridge while you cook the millet rather than waiting on the counter. Press it down hard with the back of a spoon or with the bottom of a glass: a loosely pressed base crumbles under the knife later.
The filling has to cool before it meets the base, and this is the step people skip. Warm millet melts the coconut oil in the layer underneath and the two run into each other, which leaves a cake with no visible layers and a soft bottom. Spread it only when it is cool to the touch.
Why the millet is rinsed and cooked twice over
Millet carries a coating from milling that turns bitter in cooking, so the two rinses under running water are what keep the filling sweet. Cook it in water first and add the plant milk only at the end, when most of the water has gone: milk added at the start scorches on the base of the pan long before the grain is soft.
Blend the cooled millet with the coconut paste and the lime juice until completely smooth. Millet blends into a cream that behaves like cheesecake filling, and the lime is there to stop the sweetness of the dates, sugar and coconut running away with the whole cake.
The glaze, and how to cut it
Warm the coconut milk with the sugar and peanut butter over medium heat and take it off as soon as it is smooth. Boiled hard, coconut milk separates into oil and grains, and a split glaze sets streaky. Pour it over while it is still liquid, because it thickens as it cools and stops spreading evenly.
Overnight in the fridge is not an optional flourish: the glaze needs that long to firm up, and a cold cake cuts cleanly while a half-set one drags. Run the knife under hot water and wipe it between slices. The cake keeps three or four days in the fridge, covered, and the base stays crisp for about as long.
If you would rather have desserts like this one planned into the week with a shopping list, that is what the Diet & Training by Ann app does.
Coconut and peanut layered cake
Ingredients
Method
- Remove the seeds from the dates, pour boiling water over them and soak for 15 minutes.
- Blend the base ingredients, press them firmly into a round tin and put it in the refrigerator.
- Rinse the millet twice under running water and cook it in water. When most of the water has been absorbed, add the plant milk and cook until that is absorbed too.
- Set the millet aside with the lid on until it is cool to the touch.
- Blend the cooled millet with the coconut oil, coconut sugar, coconut paste and lime juice until smooth.
- Spread the filling over the base and return the tin to the refrigerator for about 30 minutes.
- Warm the coconut milk with the coconut sugar and peanut butter over medium heat, stirring, and take it off as soon as it is smooth.
- Pour the glaze over the cake while it is still liquid and refrigerate overnight.
Notes
Frequently asked questions
Because warm millet melts the coconut oil in the layer underneath and the two run into each other. You end up with no visible layers and a soft bottom. Spread it only when it is cool to the touch.
Millet carries a coating from milling that turns bitter in cooking, and two rinses under running water are what keep the filling sweet.
At the end, once most of the water has been absorbed. Milk added at the start scorches on the base of the pan long before the grain is soft.
Coconut milk separates into oil and grains when it is boiled hard, and a split glaze sets streaky. Warm it over medium heat with the sugar and peanut butter and take it off as soon as it is smooth, then pour it while it is still liquid.
Overnight, and that is not optional: the glaze needs that long to firm up. A cold cake cuts cleanly while a half-set one drags. Run the knife under hot water and wipe it between slices. Covered, the cake keeps three or four days. Desserts like this one come planned into the week with a shopping list in the Diet & Training by Ann app.
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