Strawberries and Cream Dream Cake

This recipe is sure to put a smile on your face! Not only pretty, it is heavenly for your taste buds. This perfect summer cake is full of wonderful British strawberries, bursting with flavour, in a feather-light layer of vanilla infused mousse, with a smooth pistachio layer with a hint of orange topping, ending with a crunch from the ‘white chocolate’ strawberries and cream Qnola base. It really is one dreamy Clean Cake!

Strawberries and Cream Dream Cake Organic Baobab Fruit Powder PandaVita

Ingredients:

Strawberry vanilla mousse:

  • 1 x 400ml can coconut milk, 230g set thick cream
  • 140g cashew nuts, soaked in 300ml filtered water with ½ tsp Himalayan pink salt/ sea salt for 3-4 hours
  • 250g strawberries, tops removed
  • Finely grated zest ½ lemon
  • 25g/ml lemon juice
  • 100g raw runny honey
  • ¼ tsp Himalayan pink salt
  • 1 ½ tsp Organic Baobab Powder
  • ½ vanilla pod, split lengthways and seeds scraped out
  • 90g coconut oil, melted

Pistachio orange cream:

  • 70g pistachio nuts, soaked in 150ml filtered water with ¼ tsp Himalayan pink salt/ sea salt for 8 hours
  • 30g cashew nuts, soaked in 100ml filtered water with ¼ tsp Himalayan pink salt/ sea salt for 3-4 hours
  • 80g/ml almond/ cashew/ oat/ rice milk
  • 30g raw runny honey
  • 50g coconut oil, melted
  • Finely grated zest ½ orange

‘White chocolate’ strawberries and cream Qnola base:

  • 100g cacao butter
  • 70g cashew butter
  • 40g raw runny honey
  • ¼ tsp Himalayan pink salt
  • ½ vanilla pod, split lengthways and seeds scraped out
  • Finely grated zest ½ lemon
  • 100g strawberries and cream Qnola/ beetroot Qnola/ quinoa puffs

Strawberries and Cream Dream Cake Organic Baobab Fruit Powder PandaVita

Directions:

  1. The night before, place the can of coconut milk in the fridge for the strawberry vanilla mousse layer and soak the pistachio nuts for the pistachio orange cream layer. The next day, drain and rinse the pistachio nuts and soak the cashew nuts for the strawberry layer and pistachio layer.
  2. Line the base and sides of a 23cm spring form cake tin with baking parchment.
  3. For the base, melt the cacao butter. Put the melted butter in a blender with the rest of the ingredients, except the Qnola, and blend until combined and completely smooth. Pour the ‘white chocolate’ into a bowl and stir in the Qnola, breaking up any large pieces of the freeze-dried strawberries and blackberries. Combine well then pour into the tin to form the base. Spread the mix out evenly and freeze.
  4. For the pistachio layer, drain and rinse the pistachio nuts and the 30g cashew nuts. Remove the skins from the soaked pistachio nuts. You can skip this step but your pistachio layer will be a less vibrant green. Place the activated nuts, plant-based milk and honey in a blender and process until almost smooth. Add the coconut oil and orange zest and continue to blend until completely smooth. Pour the mix out onto the frozen base and return to the freezer to set.
  5. For the strawberry layer, drain and rinse the cashew nuts. Place the strawberries, lemon zest and juice, honey, salt and baobab powder in a blender and blend to make a strawberry juice. Add the cashew nuts and blend again until smooth.
  6. Open the can of coconut milk and remove the top which will have set to a thick cream. Weigh out 230g of the set thick cream. Use the remaining milk for smoothies, porridge or muesli. Whip up the cream with the vanilla seeds using a hand-held whisk or a free-standing mixer with a whisk attachment. Keep on whisking till the cream is firm and light.
  7. Pour the coconut oil into the strawberry cashew mix and blend once more until smooth. Pour out the strawberry mix into the whipped vanilla cream and whisk everything together to a lovely light pink colour, finishing off by folding everything until just combined. Pour the mix onto the pistachio layer and freeze for a further 1-2 hours hours. Demould carefully, decorate with extra Qnola, chopped pistachios, fresh strawberries and edible flowers and serve. Enjoy!

Strawberries and Cream Dream Cake Organic Baobab Fruit Powder PandaVita

Recipe and images by Henrietta Inman

About Henrietta

Henrietta Inman

Henrietta Inman is a skilled pastry chef and owns her own business, Henrietta Inman, specialising in delicious patisserie made with whole, natural, nourishing real food ingredients.

After gaining a distinction in the Professional Patisserie Scholarship at Westminster Kingsway College, she worked in a number of award-winning kitchens including the Michelin-starred Lanesborough Hotel.

Henrietta grew up in Suffolk, understanding the importance of using local and seasonal ingredients whenever possible in her cooking from a young age. She now lives in London where she does baking demonstrations and cookery classes, pop-ups, festivals and events.

She accepts private commissions and collaborates with health and wellness brands around the world. Her first book, Clean Cakes, Delicious patisserie made with whole, natural and nourishing ingredients and free from gluten, dairy and refined sugar, was published in February 2016 by Jacqui Small.

Find out more on her website: www.henriettainman.com.




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