Raw vegan confectionery on top-level. Like the sugar-cream-liquor-model, the making of this Black Forest gateau means a little effort. We hope with the help of our detailed instruction you dare to face it, however. It’s unlikely worth it!
For convienient printing and downloading we prepared a pdf:
According to the Hippocrates diet, this cakes contains only a little sugar (the fruit sugar of sour cherries), is of course 100 % raw and vegan – and tastes sensational.
The combination of poppy/carob taste is an at least equivalent substitute for the alcohol and cocoa of the conventional version.
A further advantage of this recipe to our other raw pastry: You do not necessarily need a dehydrator. You can directly process activated moist nuts and seeds full of vitality (with the exception of hazelnuts: if you don’t have a dehydrator, you must use them exceptionally inactive without drying).
Ingredients for the cream:
- 165 g (6 oz) dry almonds (not activated)
- 1 small to middle coconut (approx. 300 g (10 oz) flesh)
- 30 g (1 oz) dried wild apricots in raw food quality (do not use the sweet bred variety – it contains too much sugar at little specific taste)
- 75 ml (0.3 cup) water
- 1 tsp lemon juice
- 20 drops liquid stevia
- ½ tsp vanilla
- 1 pinch of salt
Ingredients for the sponge:
- 250 g (9 oz) blue poppy
- 200 g (7 oz) hazelnuts
- 30 g (1 oz) dried wild apricot in raw food quality t
- ½ tsp vanilla
- ½ tsp cinnamon
- 1 tsp liquid stevia
- 5 Tbsp raw carob
- ¼ tsp freshly grated lemon peel
- 1 pinch of salt
Ingredients for the fruit filling:
- 600 g (21 oz) pitted frozen sour cherries
- 3 Tbsp psyllium husks
- 35 drops (10+25) liquid stevia
- Activate hazelnut kernels weeks or days in advance: leave them to soak overnight, but not longer than twelve hours in plenty of water (they multiply their volume), rinse afterwards and dry them at 42 °C (107.6 °F) thoroughly.
- At least six, at most twelve hours bevor the actual preparation of the cake, soak the poppy seeds in plenty of water. Afterwards, rinse carefully in a fine-mesh sieve.
- Proceed the same way with the almonds. After six to not more than twelve hours you will get about 250 g plump and wet almonds out of 165 g (6 oz) dry kernels.
- Several hours before preparation put the frozen cherries into a sieve above a bowl, in order to catch the juice from the unfreezing fruits.
Preparation of cream:
A coconut has three darker spots at its back. At one of them, the shell is weaker so you can easily penetrate the nut with a corkscrew.
Let the coconut water flow out through the drilled hole. Use it otherwise.
The coconut, that is now depleted of liquid, we use to simply throw out of the balcony onto the cobblestones to break it. Of course you can also saw open the shell cleanly to retain a nice little bowl.
- Break the flesh out of the nut. The brown peel can stay on.
- However, if you prefer a bright look, closer to conventional cream white, cut the brown peel off the flesh (maybe you will need parts of a second coconut) and/or take the trouble to peel the wet almonds. (The gateau on our pictures is made with less effort.)
- Now puree the coconut flesh finely with the soaked almonds, using the tamper of the blender.
- Remove the cream from the blender jug and put it in the fridge at first.
Preparation of the sponge mixture:
- Pulverize activated hazelnuts with raw carob in a dry blender jug. Ideally you have an additional jug, so you won’t have to clean the first jug after the cream.
If you have only one, remove the nut powder from it now and set it aside.
- Mix the soaked poppy finely with all remaining ingredients.
- Then add the nut powder and mix again.
- Remove the sponge mixture from the blender jug and put it in the fridge.
Preparation of the fruit filling:
- Blend the caught cherry juice with 3 tablespoons psyllium husks and 10 drops liquid stevia and leave it in the blender jug.
- Stir the whole sour cherries with 25 drops liquid stevia in a bowl.
- Take about 60 g (2 oz) of the dripped off and sweetened cherries and put them aside.
- Chop the remaining cherries shortly, together with the cherry juice, at low speed in the blender so that you retain small pieces in the puree.
How to finish the gateau:
- Put half of the sponge mixture on a non-stick drying sheet (we use the ones that belong to the dehydrator). Manually shape a circle of about 15 cm (6 in) diameter.
- Quickly turn around the sheet over a cake plate and loosen the disk of dough. Subsequently you can mount the gateau directly on the plate.
- Meanwhile, the fruit filling in the blender jug should have gelled slightly. Spread half of the jelly on the sponge base.
- Strew most of the set aside whole cherries over the fruit layer and press them slightly down. Keep only ten cherries for final decoration.
- Now spread about one third of the cream circularly on a drying sheet, again about 15 cm (6 in) diameter. Tip it onto the cake, the edge should be flush with the lower layers.
- Repeat this procedure again with the sponge mixture: Shape a circle on a drying sheet and tip it onto the cake.
- Spread the remaining fruit filling on the sponge layer, this time without whole cherries.
- Again, with the help of the drying sheet, place another cream layer on the cake. Use the second third of the prepared cream.
- All around cover the surface of the cake with the last third of the cream. You can use a knife, a cake server or simply your hands.
- Decorate the top cream layer with the left ten sweetened cherries.
- The finished Black Forest gateau can perfectly be kept in the fridge for at least one day. It even gains flavour.