A cake for a special occasion, a birthday or simply to pamper yourself a bit, tiramisu cheesecake is an amazing sweet, delicate and soft and is really for everybody, adults and children, for those people who are on a diet, for those who have to keep under control blood sugar and cholesterol or for those people who are lactose intolerant. It is energizing, rich in essential fatty acids and antioxidants. For the preparation of the sponge cake we use 4 eggs, better if organic and free-range. But if you don’t want to use eggs you can prepare a cake batter by blending in a blender cookies and dry fruits and adding then a liquid such as a plant based milk. Press this dough on the bottom of a cake pan and put in the fridge to let it become solid. But let’s see the recipe!
Ingredients
Ingredients for the cream
1 liter of almond milk
150 g of cashew nuts
50 g of pitted dates
2 tablespoons of agar agar in flakes (you can use also agar agar in powder in accordance with the instructions reported on the pack)
1 teaspoon of vanilla powder
1 cup of coffee (it is ok also barley coffee)
Cocoa powder to decorate
Ingredients for the sponge cake
4 eggs
70 g of whole cane sugar
40 g of almonds
40 g of semi whole grain spelt flour
40 g of cornstarch
Vanilla powder
1 tablespoon of rum
Preparation for the sponge cake
In a blender blend the almonds until you obtain a coarse flour. Break the eggs and separate the yolks and egg whites. Whisk the yolks with the sugar in a large bowl and, in another bowl, beat the egg whites until they are stiff. Add to yolks and sugar the spelt flour, the almond flour and a pinch of vanilla, mix all the ingredients. Pour the rum and finally add the egg whites with slow movements from the bottom to the top. Pour the compound on a baking pan covered with baking paper and bake in the oven at 180° for 15 minutes. Then, in order to remove the baking paper, put the sponge cake on a cloth with the bottom part looking up. Spread some cold water on the baking paper and remove it. Let the cake cool down.
Preparation of the cream
Soak the dates for about 15 minutes. Then, in a blender, blend the dates until they smooth. Add now the cashew nuts and blend again. Add the vanilla and mix the ingredients. Pour slowly the almond milk, dissolve in a little milk also the agar agar and add it to the mixture. Put all on the heat and cook on a low heat, let it boil and keep on cooking for about 5 minutes. Remove then the cream from the heat and let it cool down.
Preparation of the cake
Take a springform pan and cover the bottom with the sponge cake. Brush the cake with some coffee diluted in a little water. Pour a layer of cream and cover with other sponge cake. Brush again with coffee and water and finish with a layer of cream. Decorate with cocoa powder and, if you like, with fruits such as strawberries or other berries. Put the cake in the fridge for at least two hours, then, remove the sides of the springform pan and serve your amazing sweet!
