Some days ago a friend of Klaus’ came over to have dinner with us. I wanted to make a dessert, but didn’t know what, so Klaus suggested me a tiramisù, since his friend loves it. The only problem was that I didn’t have anymore time to go to shop and didn’t have any mascarpone cheese or savoiardi biscuits at home, but I happened to have home some other stuff like coconut milk, dates, oats.. This is not a tiramisù, because tiramisù is unique and there is only one way to do it traditionally, but still it’s a very good raw coffee cake! It really tastes like coffee and the structure is so smooth. Also, Klaus had presented me that day a mini springform pan, only 12 cm of diameter, so I wanted to try it as soon as possible, of course! I love mini things in general, how could I not love a mini springform pan and mini cakes? Actually in the pictures the cake looks way bigger than it actually was!
Now, let’s clear up something. I eat wheat. I eat dairy. I don’t have any kind of allergy or intolerance and I try to eat little bit of everything. Some of my friends, though, have gluten or dairy intolerance, so that’s why I try to always have at home some substitutes. Also, I love to experiment new things, so that’s why this time I made this kind of cake. In this blog you’ll see me often try something different, but I wanted to let you know that my diet does not include any restrictions (actually only one, I’m allergic to shellfishes, alas). This said, let’s proceed with the recipe!
Yum
- 1 dl of oats
- 3 dates, soaked in hot water for 10 minutes
- 2 tablespoons of strong coffee
- 2 teaspoons of coconut oil
- Half a can of coconut milk (so half of the solid part)
- 3 tablespoons of strong coffee
- 1 egg
- 1 tablespoon of coconut sugar
- Pinch of salt
- Cocoa powder
- Blend the dates with the coconut oil
- Add the oats and the coffee and mix till everything will be well combined
- Place some baking paper at the bottom of the springform pan and pour in the crust, leveling it with a spoon
- Separate the yolk from the egg white
- Adding a pinch of salt, whip the egg white till firm structure and set aside
- Whisk the yolk with the coconut sugar till fluffy and whitish color
- Add the coffee and the coconut milk and mix
- Fold the egg white by gently mixing from down to up with circular movements
- Place the cream in the springform and freeze it for 1 hour and a half
- To make the unmolding easier, wet very quickly the springform with warm running water
- Decorate with cocoa powder
Linen cloth by LinenMe and ceramic by Ernesta.Ceramics
