Wednesday, 5 February 2014

Blurry Cookie

Okay, here is another delicious and *light* cake from us to you all :D

The Blurry Cake


For the dark dough:
- 200g almond flour
- 20g tapioca starch or arrowroot (flour if possible)
- 20g dark cocoa powder 
- 60g birch sugar
- 6 eggs
- 50ml water
- half a teaspoon baking soda
- half lemon's juice
- vanilla essence

For the white filling:

- 300g cottage cheese
- 150g coconut cream
- vanilla essence
- 1 lemon's zest and juice
- 2 tbsp birch

Prepare the dark part: put the ingredients to a mixer, and make the dough. Pour it in a silicone tin (about 10x10 inches tin). Then make the white filling in the mixer, and make little orbs by using two spoons for it, and then place the orbs one by one onto the dark dough. Heat the oven to 175°C then put the cake in the oven and bake it in 30-35mins. Make a toothpick-check if it's well done, then let it cool down and serve it.

 (If you can't buy almond flour, just buy whole almond or almond slices, then put it in the grinder to make the flour)

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