Triple Berry Cake

[Fairygirl]

Happy Birthday to RFC!!! This cake is a berry inspired version of Café Gratitude’s mud pie – same concept, but with different flavours.

Triple Berry Cake

Crust:
Make a nut crust of your choice (I used 1 cup walnuts/1 cup pecans/ 1/2 cup dates)
Press into the bottom of a 6” springform pan, or into a pie plate.

Filling:
1 ¼ cup almond milk
1 ½ cups cashews
1/3 cup agave
2 tsp pure vanilla extract
¼ cup melted cacao butter
1 tbs lecithin
2 cups mixed berries (raspberries, blackberries, blueberries), set aside

Blend the first four ingredients until completely smooth. Add the cacao butter and lecithin. Continue blending until incorporated. Transfer 1 cup of this mixture into a bowl.
Add the berries to the remaining cream in the blender and pulse the berries until they start to break down, keeping some texture.
Transfer the berry mixture into a bowl.
Pour half of one cream onto the crust. Pour the other half on top.
Continue, pouring the first cream on top, followed by the second.
Now, with a knife, swirl the two creams together into a pretty pattern.
Chill the cake for a few hours, or until firm.

[wyjoz]

Another Fairy creation! Looks Good !

Thank You for sharing it with us: Joz

[Pansy]

Wow Heathy...what a beautiful cake!

[Mishka]

Yummy! Looks delicious FairyGirl!

[Peaches4Ever]

Ooooooooooh, Fairygirl, you've done it again! My favorite color, too! Gotta try this one ASAP.

Thanks for sharing,
Peaches

[Fairygirl]

Thanks ladies, I love any excuse to make a cake

[Pansy]

Wish I was your neighbor and you could make me a cake anytime... !

[Carmella]

Oh yummers!!! This looks fantastic, as usual! I love LOVE the mudslide pie so I bet this must be deeeeeelish! Huh... think I could get away with just one or two types of berries? WDYT?

[Fairygirl]

Yeah for sure Carmi, didn't berries would work!

I just posted in photo section, but wanted to put these pics here too - A gal named Alissa made my berry cake and it worked out really well for her I think she did a marvelous job!

[ocean]

I made this and doubled the Filling! It is awesome!

[Pansy]

beautiful swirl and color...looks so cool!

[Carmella]

Another winner, girlie you!

I finally got around to making this (I was waiting for berry season to hit! )

I just love the swirling effect! I didn't do as good a job as I was hoping due to my blueberries still being frozen, but ah well! Always something to learn!

Here are my notes:

~ I used only half the amount of crust as I prefer a thinner crust.

~ I used a mixture of black raspberries, raspberries, thimbleberries and blueberries. Ooops, that's 4; don't tell anyone!

~ The blueberries were frozen and I didn't bother thawing them. As a result, the berry mixture was much thicker than the cream colored one. (Always something to learn, eh?) Afterwards, I remembered how in Café Gratitude's book, they mention that in order for the different mixtures to swirl properly, it is key that both have the same consistency.

How does it taste? I was told by Don and other willful testers that it's yet another outstanding creation of Heathy's. But what else is new!?! I still haven't had a chance to due to my purge but it looks like I'm on my way back so shouldn't be much longer now. Yay!

Oh, and now that I think of it, it occurred to me at the time that there wasn't much cream filling vs berry filling. I'm thinking maybe next time I'll put aside more than 1 cup and see the difference.

[wyjoz]

I'm getting berries after my trip ! So this will be in the makings!

Love Love the swirly!

[Gittel]

Gorgeous! What size springform pan did you use? Did you double the amount of filling? It looks delish!

Gittel

[Carmella]

Gittel,

I used a 7 " pan and nope, I didn't double the filling.