DUCAL CAKE (roses, cherries and chocolate)
Good morning from CBE today we focus on raw food pastry
We will make a cake Cake for special occasions, with a delicate aroma of pink approached the lively taste of cherries and chocolate goodies
Portions of this type of high-calorie cake must be small in size
EQUIPEMENT
For raw food blender or mixer
Grater
Tray cake
Circle Cookie Cutter
FOR 12 SERVING
-Base:
1 cup rehydrated  oilseeds (½cup raw cashews + ½ macadamia nuts)
7/8 cup dates
1/3 cup dried pears
grated lemon peel
3 tbsp raw agave juice
½ tsp ground cinnamon
-Wet cake:
1 tbsp rosewater
-First and third layer of filling: almond cream with cherries and chocolate:
2 cup almond flour
14 tbsp almond milk 
¼ cup dates
½ cup coconut butter
1 tsp bourbon vanilla
3/8 dried cherries
1 tablet of raw dark chocolate (v. Recipe infobox)
-Second layer of filling: roses cream 
2 cup + 1/3 cup almonds
3/8 cup dates
6 tbsp raw agave juice
1 tsp bourbon vanilla 
6 tbsp rosewater
1 tsp rosehip powder
-Quarto Layer: butter cream
1/3 cup coconut butter
½ cup almond flour
3-4 tbsp almond milk (unfiltered and cold)
2-4 tbsp raw agave syrup
1 tbsp rose water
To finish:
1 tablet of raw white chocolate (v. Recipe)
Edible rose petals
METHOD step by step
STEP 1: BASE
Rinse the seeds in water to soak. Blend all ingredients until the mixture is pliable.
Place all crust ingredients into your food processor until dough-like
 
Pour the mixture into a shallow tray
Press the mixture (push down firmly until it is well compacted)
STEP 2 Wet cake:
With moistened fingers of rosewater, paving the surface that will absorb the aroma
Cover with plastic wrap and keep in the fridge until it hardens
STEP 3: almond cream with cherries and chocolate
Blend all ingredients, except sour cherries and chocolate until mixture is smooth and thick
 
Pour the cream into a container. Add the chocolate into small pieces and cherries. Mix well.
 
Remove from fridge tha base. Pour the cream (just over half). The cream that advances will be the third layer.
Cover with plastic wrap and keep in the fridge until it hardens
STEP IV: Cream roses
Blend all ingredients until the mixture is creamy and dense.
 
Remove from fridge the cake. Pour the rose creme. Sprinkle the cream over the entire surface
Pour the almond cream with cherries and chocolate (the advanced).Put in fridge.
STEP V: Buttercream. Blend the ingredients until you have a very soft foam
 
Remove springform pan. Cover the entire cake with the buttercrea.
Cover the entire cake with white chocolate curls
Garnish with rose petals
Serve and enjoy! Good Cucina BioEvolutiva to all!
