Almond Cake Yangiyo`l

Ingredients for 1 servings:

• 300 g banana(s), puree
• 300 g buckwheat, ground
• 50 g brown rice (medium grain), grind
• 50 g amaranth, ground
• 200 g almond(s), sweet +
• 10 almonds, bitter ones, grind together
• 1 pinch of vanilla powder
• 1 pinch of salt
• 1 bag of baking powder (cream of tartar)
• 3 tsp sweetener, liquid
• 400 g mineral water, carbonated
• 1 lemon(s), zest + juice
• 3 tsp gelatin, ground in
• 6 tbsp water, soak for 10 min OR
• 1 bag of gelatin, ground, follow instructions on bag
• 1 orange(s), zest
• 2 oranges, peeled, filleted and pureed (600 ml)
• 2 tsp sweetener, liquid OR
• 600 ml jam, English orange jam with no added sugar
• 4 tbsp honey, 60 g carob
• 2 tbsp water, hot
• 60 g coconut oil, no soft
• 2 tbsp desiccated coconut, finely grated
• possibly soy cream

Instructions

Working time approx. 1 hour; Rest time approx. 20 hours; Total time approx. 21 hours

gluten-free / egg-free / dairy-free / own recipe

Put all ingredients, from bananas to lemons, into a food processor and mix on low speed for about 6-7 minutes. Pour into a springform pan lined with baking paper, smoothing it out if necessary. Bake in a cold oven at 160°C for about 50 minutes. Needle test. Filling: Soak the gelatine in cold water for 10 minutes. Peel the oranges, removing the white pith, fillet them and puree them in a liter measuring cup; the resulting mixture should be about 600 ml, adding 2 teaspoons of liquid sweetener. Bring the orange juice to a boil, turn the pan down from the heat, and stir in the soaked gelatine. Cut the cooled almond cake in half, place the first layer on a cake plate, spread the cooled mixture on top, place the second layer on top, spread the rest of the orange mixture on top and put the lid on. Chill and allow to set. Topping: Mix honey with coconut flakes, carob, hot water, and melted coconut oil. Use 1 for the top and 1 for the edge. Chill. If desired, serve with whipped soy cream.