Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Filling 1
Filling 2
Ganache
Finishing & Topping
How it's done
Base
Melt a little coconut oil in a bain-marie, brush the edges of the springform pans with coconut oil. Spread the mixture evenly over the base of a springform pan, place in the freezer for approx. 30 mins.
Filling 1
Using a food processor or mixer, puree all the remaining ingredients until smooth (except for the coconut oil). Place the coconut oil in a bowl, melt in a hot bain-marie, gradually add to the filling and stir. Spread the filling over the frozen almond & date base. Carefully tap out any air bubbles until there are none remaining on the surface. Cover the tin with clingfilm and place in the freezer overnight.
Filling 2
Using a food processor or mixer, puree all the remaining ingredients until smooth (except for the coconut oil). Place the coconut oil in a bowl, melt in a hot bain-marie, gradually add to the filling and stir. Transfer the mixture to the second springform pan. Carefully tap out any air bubbles until there are none remaining on the surface. Cover the tin with clingfilm and also place in the freezer overnight.
Ganache
Place the couverture drops in a bowl. Heat the coconut milk, pour the milk over the couverture and melt. Stir the ganache until smooth, cover and refrigerate overnight.
Finishing & Topping
The next day, loosen the cakes from the tin frames and bases using a knife that has been rinsed in hot water. Place the cakes on two plates.
Coat the cake base (apricot/mango) with all of the ganache.
Place the cake with ganache on a plate, prepare the blueberry cake and place it on top. Return to the fridge and allow to harden for 30 mins. Slice to serve.
How-tos
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