Raw Cheese Cakes de-mystified – a Master Class

Catering the raw desserts for the One World Café at the Prana New Year 2012 festival has given us plenty of practice and opportunity to fine tune our recipes. We are now announcing our first Raw Cheese Cake Master Class.

Dark BeautyWhere: Wise Cicada Café, 23 Crowhurst Street, Newmarket, Auckland

When: Wednesday, February 1st, 2012, 6.30-8.30pm

How much: $55.-/person

This class will be run as an interactive food demonstration. René will be preparing several raw cheese cakes right in front of you. You will have the chance to taste the finished products and ask all your questions. We will provide you with copies of the recipes to all  demonstrated cakes and will, as always, offer you many many ideas – so bring a pen!

René will basically demonstrate two kinds of raw vegan “cheese” cakes – the cashew-based kind, as served at the Wise Cicada Café and Prana and the young coconut meat version as served at Lydia’s and René’s wedding 🙂

Strawberry Coconut Cream Cake, cutThe latter to provide you with ideas on how to use the delicious young coconut meat from the drinking coconuts available now.

ALSO: René will put special focus on the art of making ‘perfect’ raw crusts and their use for different occasions like cakes, pies as well as small tartlets, perfect for catering.

Divine dessertsAll our recipes are vegan, gluten-free and raw. You will graduate from this class with the confidence to prepare stunning raw cheese cakes on your own. We will also be there for you to help you pick the right ingredients and equipment. Any questions later on – just contact us here, by phone, e-mail or at the Café in Newmarket.

The spaces for this class are limited to 20 students so please reserve your place early. We have already taken several bookings.

Send us an e-mail from our contact page or ring René on 0275551622.

Alternatively register at the Wise Cicada shop counter.

We are looking forward to seeing you shortly.

🙂

Swirly CCCC

Raw Wedding Cake – whip up, chill, marry, eat!

This is an easy one and proved to be quick enough to make the morning before our wedding last Friday.

Yes! We did it.

On 11.11.11 and it was actually shortly after 11am that we exchanged rings on the beach of Cherry Bay at the bottom of Harrison Scenic Reserve in Opua, Bay of Islands, New Zealand – check on Google Earth for the evidence! (35°18’21.02″ S 174°06’34.64″ E)

Lydia and Rene newly wed

Oh, you are waiting for the recipe right?!

This cake was first made at the 2004 International Raw Food festival in Portland, Oregon and won the first price then. Slightly altered for our wedding 7 years after, here it is!

Strawberry and Coconut Cream CakeStrawberry and Coconut Cream Cake

12 pieces from a 20cm spring form (so keep your wedding party small!)

Ingredients:

Crust

  • 1.5 cups cashews, unsoaked
  • 1.5 cups shredded coconut
  • 6 small dates, pitted
  • 1 Tbsp agave nectar
  • 1 tsp coconut oil

Berry filling

  • 500g fresh or frozen strawberries or blueberries, defrosted
  • 6-8 dates, pitted
  • 1-2 tsp organic vanilla essence, depending on strength
  • 1 tsp lemon juice, amount depending on acidity of the berries you use
  • 1 Tbsp psyllium husk powder
    (as a rule of thumb use 1 Tbsp psyllium husk powder for 2 cups of liquid mixture)

Coconut cream

  • Meat from 3-5 young coconuts. It should make about 2 cups when blended with the coconut water.
  • 1/4 to 1/2 cup young coconut water
  • 1/2 cups premium virgin coconut oil (use more for a firmer cream)
  • 1 tsp organic vanilla essence
  • seeds from half a vanilla bean, cut open lengthwise and scrape out seeds
  • 2-3 Tbsp agave nectar, according to desired sweetness
  • 1/2 tsp lime juice, optional

Method:

  • To make crust grind cashews in a food processor into a fine flour. Set aside.
  •  Process coconut until broken down into coarse meal, add dates. Process till dates are finely distributed in coconut mixture. Add agave nectar, coconut oil and cashew flour. Process till a homogenous dough forms.
  • Press into a spring form (line bottom with plastic wrap) or pie dish with the bottom of the crust 5mm thick. Press sides up about 2cm and finish with a flexible rubber spatula so the whole crust rim has an even height and thickness. This might take a bit patience and practice. So don’t attempt to make your first cake of this sort on your wedding day! 🙂
  • In a blender combine defrosted berries, vanilla essence, lemon juice and dates. Blend at high speed into a smooth liquid.
  • Adjust flavour. Then add psyllium husk powder and blend again to finely disperse it throughout the mixture.
  • Pour filling into the pie crust. Make sure it stays inside the perfectly shaped crust rim. Flatten the top with a spatula.
  • Refrigerate for 20 min to allow to set.
  • Combine all ingredients for the coconut cream in a high speed blender and blend until a smooth and creamy consistency is achieved. This can take a few minutes. Make sure the mixture is folding over while blending. Upon your own risk open the blender lid and use a rubber spatula to fold the cream from the sides of the blender jar to the centre until a vortex forms. This process will warm up both your blender motor and the cream. Keep it raw and monitor the temperature of machine and cream!
  • When your cream has reached the right consistency pour it over the berry layer into the cake tin or pie dish. Tap the cake a few times hard onto your counter to allow air bubbles rise to the surface of the cream.
  • Level the top of the coconut cream with a spatula, then put the cake into the freezer for about one hour for the coconut cream to set.
  • Garnish with sliced strawberries, lemon zest and mint.
  • Enjoy and be happy ever after!

René

🙂

Strawberry Coconut Cream Cake, cut