Cashew Cream -Happy New Year- Cake :D

Raise your hands if you woke up with no hangover

….because you are parents to small children and you went to bed at 10 PM HAHAHAHAHAH

Happy New Year Steemians 🙂

For the first time last night the four of us stayed up til midnight. Usually my youngest would fall asleep already and never waited for the bell tolls, so we always celebrated the changing year around 10 PM lol But woo-wee, last night, full house all up 😀

How did you celebrate the changing year?

Back in Indonesia we always grilled fish, chicken and corn. Back in Australia we would gather around the fire, not in our backyard but our neighbor’s, and would have a drink and whatnot. In Canada, ever since we had the kids, we stay at home and be old couples 😛 Still fun, lots of sparklers and trumpets, and deaf lol My kids would blow them non-stop for hours, all day long until bell tolls at night hahaha

Anyhoo. Today I would like to share the recipe for this cake that we had last night, cashew cream cake.

This cake is best served chilled by they way (overnight is best, if not and hour or 2 H) and instead uploading too many pics of the step-by-step how I made it, I recorded myself baking it instead, so please click the video below, okay? 😀

Here is the recipe should you like to try as well. The cake is not too sweet, just perfect, so it was good to be served with sparkling wine as well 🙂

Before making, please chill a bowl for at least 30 minutes in the freezer
Cream:

– 3/4 c roasted unsalted cashew, soaked 5 mins in hot boiling water, drain
– 1/2 c almond milk + 1/4 tsp agar2 powder, bring to boil, 2 mins

Method:

– Blender cashew with hot milk plus 1/4 c almond milk, 1 tbsp sugar and 1 tsp vanilla essence
– Pour into chilled bowl, chill for 2 H in the fridge or place in freezer for 30 mins

For chocolate flavor, add 3 tbsp sugar instead 1, plus 1 tbsp cocoa powder into the blender

Now let’s make the cake 😀

Cake

– Mix 2 1/2 c flour with 1 1/2 c sugar, 6, tbsp cocoa powder, 2 tsp bsoda, a pinch of himalayan salt
– Pour in 1/2 c oil, 2 tbsp vinegar, 2 c water, 1/2 tbsp vanilla
– Bake at preheated 350 F convection oven 25 mins
– Cool on rack, slice in half horizontally

Once the cakes are cooled, heat 1/4 c plus 1 tbsp almond milk for 1 min in micro, stir in 3/4 c df choc chips to melt. Spread this ganache on one cake, let harden, then slice into portions, set aside.

Take out the cream from the fridge, whip for 1 minute, spread on cake (I made two creams, one regular, the other is chocolate, I spread the chocolate first then the regular vanilla cream), top with the cake slices

And here is the quicky video on the recipe box below, should you like to see the steps on how I made the cake, and cream, and ganache ;p

Thanks for looking and may your 2019 off to a good start already 😀