Torta od malina i vanilije / Raspberry and vanilla cake

Sastojci (za kalup promjera 21 cm):

za donji dio:
1,5 šalice badema
100 g datulja
3/4 šalice kokosovog brašna
1 žlica rastopljenog kokosovog ulja

za kremu:
200 g prosa (1 šalica)
100 ml sirupa od agave (ili više po ukusu)
sok od 1 limuna
3/4 šalice indijskih oraščića (namakanih preko noći)
1 žličica arome od vanilije
1 šalica malina

Priprema:

1. Datulje zalijte vrelom vodom i pustite otprilike 15 minuta da omekšaju.
2. Bademe stavite u blender i smrvite. Dodajte ostale sastojke za donji dio i izmiksajte u ljepljivu smjesu. Ako je smjesa pretvrda ili presuha, možete dodati malo vode. 
3. Smjesu stavite na dno kalupa, stisnite rukom i izravnajte. Kalup stavite u hladnjak.
4. Proso operite i zalijte s 4 šalice vode (ili biljnog mlijeka). Omjer prosa i vode je 1:4. Kuhajte ga na tihoj vatri cca. 20 minuta dok ne upije cijelu vodu i počinje se raspadati.
5. Indijske oraščiće i 2-4 žlice skuhanog prosa stavite u blender i izmiksajte u glatku kremu.
6. Dodajte ostatak prosa, sirup od agave, sok od limuna i aromu od vanilije i sve dobro izmiksajte.
7. 2/3 kreme stavite u kalup i pustite da se ohladi.
8. U ostatak kreme dodajte maline i još jednom sve dobro izmiksajte. Kremu dodajte u kalup.
9. Tortu pustite preko noći u hladnjaku da se stvrdne. Ukrasite po vlastitom ukusu.

Dobar tek! :-)

Ingredients (for 21 cm diameter form):

for base:
1,5 cup of almonds
100 g of dates
3/4 cup of shredded coconut
1 tbsp of melted coconut oil

for filling:
200 g millet (1 cup)
100 ml agave syrup (or more to taste)
juice of 1 lemon
3/4 cup of cashews (soaked over night)
1 tsp of vanilla extract
1 cup of raspberries

Preparation:

1. Cover the dates with boiling water and leave for ca. 15 minutes to soften.
2. Place the almonds into a blender and ground them. Add other ingredients for the base and mix all into a sticky dough. If the dough is too hard or too dry add a little bit of water. 
3. Put the dough on the bottom of the form, press with your hand and even out. Transfer the form into a refrigerator.
4. Wash the millet, add 4 measures of water (or plant based milk). The ratio of millet and water must be 1:4. Cook the millet for ca. 20 minutes until it soaks the whole water and starts to break down.
5. Place the cashews into a blender along with 2-4 table spoons of cooked millet and blend into a smooth paste.
6. Add the remaining millet, agave syrup, lemon juice and vanilla extract and blend it all well until smooth.
7. Transfer 2/3 of the filling into the form and leave in a cool place to cool down.
8. Add the raspberries into the remaining filling and mix once again. Transfer the filling into the form.
9. Leave the cake in the refrigerator over the night to harden. Decorate to your own taste.

Enjoy! :-)

Izvor/Source: erVegan