This cake is so creamy and marzipan-like!!
All my cakes are really easy to make (and also very tasty;), but the toppings make it look like a real piece of art.
When you're not that handy, you gotta be smart, right?
Seed it up!!
Did you know that:
Seeds are great sources of fiber? They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure.
Cake spring form 20 or 22 cm ø
Soak the cashew nuts for at least an hour in boiling hot water.
Lightly grease the baking tin with a neutral oil. (no coconut oil)
Mix all ingredients for the cake base together in your blender (except for the sesame seeds) until a sticky dough forms.
Then stir in the sesame seeds.
Spread the dough evenly over the bottom of the baking tin.
Make sure that the entire bottom is covered and press the bottom firmly with your (clean) fingers.
Place baking tin 30 min in the fridge.
Mix all ingredients for the filling smoothly in a powerful blender and pour onto the cake base.
Let the cake set in the fridge for about 6 to 8 hours or overnight.
Go with a knife along the shape of the baking ring before you loosen the ring.
Generously sprinkle the edge of the cake with cranberry powder and garnish as desired.