RECIPES
Healthy dessert
Tasty Christmas cake (24 cm diameter cake tin)
gluten-free
Biscuit:
- 4 eggs
- 50 g of liquid honey
- 2 tablespoons sugar-free cocoa powder
- 80 g of almond flour
- pinch of pink Himalayan salt
Filling:
- 100 g of stoneless dried dates
- 100 g of dried peaches
- 100 g of dried cranberries
- 150 g of coconut milk
- grated zest and juice of 1 lemon
- 1 tablespoon of liquid honey
- 50 g of coconut oil
- 2 teaspoons gingerbread flavoring
Topping:
- 200 g light cream cheese
- grated zest and juice of 1 orange
- 1 teaspoon of liquid honey
- sugar-free cocoa powder
Preparation:
Chop the dried fruits into smaller pieces, pour hot water over them and let them stand until you bake the biscuit.
Take the cream cheese out of the fridge to soften at room temperature.
Heat the oven to 180 degrees.
Whisk together all the biscuit ingredients in a bowl and pour onto a large baking tray lined with baking paper. Bake for about 7-8 minutes.
Crush the cooked and slightly cooled biscuit between your fingers. Pour off the soaking water from the fruit and with a hand blender, make the mixture a little creamier, but not completely pureed. In a large bowl, combine sponge cake, fruit mixture, melted coconut oil and all remaining ingredients.
Pour the mixture into a cake tin with a diameter of 24 cm and lined with baking paper, smooth the top and put it in the refrigerator.
Whisk together cream cheese, grated orange zest + juice and honey. Spread the mixture on the cake and let the cake stand in the fridge for at least 10 hours.
When serving, sprinkle cocoa powder on top.
Tip! The cream cheese layer is optional. If you leave it out, the cake is also dairy-free.
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