Endoblog's 1st birthday raw cake

In the birthday spirit, I continue my series of healthy cake recipes. I've found a delicious, vibrant dessert recipe worthy of Endoblog's 1st birthday (source: Victoria Boutenko: The Best Recipes from Raw Kitchen). We'll be celebrating with this treat on October 1st:

Live Chocolate Cake

Ingredients for the dough:

• 2 cups of walnuts,
• 2 cups of raisins,
• 2 tablespoons olive oil,
• 1 lemon, approx.
• half a kg of strawberries,
• 2 pears

Ingredients for the glaze:

• 1 cup of pecans,
• half a cup of agave syrup,
• 1/4 teaspoon sea salt (optional),
• 4 tablespoons cocoa powder,
• 1 vanilla pod,
• 1 handful of coconut flakes

1. Grind the walnuts in a food processor to a powder, pour the nuts into a large bowl.

2. Process the raisins with the olive oil and the squeezed juice of the lemon in a food processor until the mixture is creamy.

3.Spoon the mixture into the ground walnuts.Knead by hand, then form a large ball and divide into three equal parts.

4.Line a round cake tin with foil, flatten out a piece of "dough" with the palm of your hand and press it into the tin.Continue adding the flat pieces until the bottom of the tin is completely covered with a thin layer of dough.

5. Slice the strawberries, then arrange the strawberry pieces evenly on top of the pastry layer, as close together as possible. (If you don't have fresh strawberries, you can use dried or frozen ones, or use other fruits according to your taste and the season!)

6.Then you can make the second layer of dough, from the second dumpling, in the same way as the first.

7.When the strawberry layer is perfectly covered, the next layer of fruit can be added. Cut thin, flat slices of pear and arrange them on the second layer of pastry.

8. Then the third layer of dough is ready. Cover the cake completely.

9. Place a large plate on top of the baking tin, press firmly together, then invert with a sudden movement. If it can be taken apart, attach the sides of the baking tin. The cake will be about 2.5 cm thick.

10. Carefully lift off the baking tin, then remove the foil.

11. all that's left is to make the glaze. In a high-powered blender, grind the pecans with the agave syrup and the juice of one lemon. (If you don't have a high-powered blender, soak the pecans first.) Add a little water a little at a time, not too dilute, as you will not be able to cover the cake.

12. Spoon the chocolate glaze over the cake. Spread it evenly, making sure there is enough to cover the sides.

13. For perfection, sprinkle the sides with coconut shavings, turn the plate with one hand and sprinkle with the other. Decorate the cake with a circle of driss fruit.

14. Refrigerate the cake for a few hours to make it easier to slice.

Bon appetit!:-)

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