Cheesecake vegan cu afine si smochine | Gospodarul casei

===== Cheesecake vegan cu smochine si afine ||| FARA COACERE ========
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INGREDIENTE:
Baza:
- 200 g migdale
- 150 g smochine
- o lamaie
- jumatate de coaja de lamaie rasa
Crema alba, de caju:
- 200 g caju crud
- o lingura de miere de rapita
- esenta de vanilie, (fiola)
- 2 linguri suc lamaie
- 35 ml apa
Crema de afine:
- 1/3 din crema alba, de caju
- 125 g afine
- 20 g fulgi cocos
Pentru garnisit
- 125 g afine
PREPARARE:
1. Se lasa la hidratat alunele de caju, peste noapte. Punem in robot migdalele, smochinele, jumatate din coaja de lamaie razuita fin si sucul acesteia. Maruntim pana se obtine o compozitie omogena, lipicioasa, care se modeleaza intr-un inel culinar, cu baza tapetata cu hartie antiaderenta.
2. Pentru crema alba punem in blender alunele de caju hidratate, mierea de rapita, semintele batonului de vanilie si sucul lamaiei.
Adaugam apa, apoi se se amesteca toate. Doua treimi din aceasta crema, se asterne peste blatul din inelul culinar, iar o treime din crema alba se plaseaza in blender alaturi de afine si fulgii de cocos.
Vom amesteca cu blenderul, apoi crema obtinuta se adauga peste crema alba. Tortul astfel obtinut, ulterior se pastreaza la frigider minim o jumatate de ora intainte de consum. Se garnisete sau decoreaza apoi cu afinele proaspete.
Atentie!!!!
Veti avea nevoie de, un inel culinar diametru 15~20 cm si un blender.
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INGREDIENTS:
The base:
- 200 g almonds
- 150 g figs
- a lemon
- half a grated lemon peel
White cashew cream:
- 200 g of raw cashews
- a spoonful of rapeseed honey
- vanilla essence, (ampule)
- 2 tablespoons of lemon juice
- 35 ml of water
Cranberry Cream:
- 1/3 of the white, cashew cream
- 125 g blueberries
- 20 g coconut flakes
For garnish
- 125 g blueberries
PREPARATION:
1. Leave the cashew nuts to hydrate overnight. Put the almonds, figs, half of the finely grated lemon peel and its juice in the food processor. Grind until a homogeneous, sticky composition is obtained, which is shaped into a culinary ring, with the base lined with non-stick paper.
2. For the white cream, put the hydrated cashew nuts, rapeseed honey, vanilla bean seeds and lemon juice in a blender.
We add water, then everything is mixed. Two-thirds of this cream is spread over the top of the cooking ring, and one-third of the white cream is placed in the blender along with blueberries and coconut flakes.
We will mix with the blender, then the obtained cream is added on top of the white cream. The cake obtained in this way is then kept in the refrigerator for at least half an hour before consumption. It is then garnished or decorated with fresh blueberries.
Careful!!!!
You will need a culinary ring with a diameter of 15~20 cm and a blender.
Prudent!!!!
Vous aurez besoin d'un anneau culinaire d'un diamètre de 15 à 20 cm et d'un mixeur.
#tort, #cake #vegan #raw #cheesecake