Bringing you right now a splendidly fruity and fluffy pomegranate and hazelnut mousse cake.
It is a uncooked cake recipe that is delightfully candy with a touch of pomegranate tartness and hazelnut chewiness, thawed out to a mousse-like consistency / a really creamy cheesecake.
I really like the pomegranate and hazelnut combo. They complement one another superbly on this fruit and nut cake. The uncooked hazelnuts I used had been fairly tender, including a pleasant texture to stability out the softness of the filling, and a fairly golden hue to the cake.
The pomegranates had been layered into this cake in two methods: contemporary (clear) juice for the filling, and pom arils for the topping. You should use freshly squeezed or pure retailer purchased pom juice should you choose / are brief on time.
The juicy arils simply add a fairly jewel-like topping and intensify the pom taste.
The flower topping is solely non-obligatory. The cake seemed fairly with or with out it 🙂
Mousse-Like Consistency
The factor that makes this cake really particular is its smooth and creamy consistency, which requires a little bit prep forward and a little bit of cautious timing. Listed here are a couple of notes that will help you make sure the cake texture is served excellent:
- I discover this explicit uncooked cake straight out of the freezer / flippantly thawed out is only a bit too agency. Thawing it out longer brings out the flavors of the cake way more and makes for a way more pleasurable creamy texture. However thawing it out an excessive amount of can result in melting. I subsequently suggest thawing it out a bit longer than most uncooked muffins, however within the fridge, in order that the cake retains its form higher.
- Per the recipe, the cake must be initially frozen so as to set. Previous to serving it although I like to recommend thawing it out for about 2 hours within the fridge. I recommend first pulling it out of the freezer, thawing it on the counter for five minutes in order that it is simple to take away the springform ring off, transferring the cake onto a serving plate, then inserting it within the fridge to additional thaw for a couple of hours earlier than serving.
- You possibly can select to slice the cake both whereas it is absolutely stable (as soon as unmolded) earlier than thawing it out within the fridge, or after thawing. Take into account that if it is thawed out an excessive amount of and turns into too smooth it is perhaps a bit difficult to get neat clear slices. So ideally it must be sliced whereas it is nonetheless considerably agency (both straight out of the freezer, or after thawing within the fridge for two hours).
- It might thaw out within the fridge longer than 2 hours if want be. I had it as much as 4 hours and it was nonetheless fantastic, although undoubtedly turns into smooth / a bit more difficult to slice / deal with. Within the occasion you are feeling the cake grew to become too smooth on your wants for any purpose, you may all the time pop it again within the freezer for a bit to assist it solidify as soon as once more.
- Naturally, be aware of the room temperature you might be serving it in. If it is tremendous sizzling, you may not need to thaw it out too lengthy previous to serving / if it is chilly the place you might be it may be thawed out longer…
- Maintain the cake (or any leftovers) frozen and thaw out as wanted previous to serving.
As you may see, this requires a little bit little bit of planning forward to make sure you have time to thaw the cake out within the fridge forward of serving time. Nonetheless, I can guarantee you it is under no circumstances an advanced course of, and the tip consequence — the creamy, fluffy, mousse-like texture and taste of the cake — is price each little bit of effort right here.
To this point, each particular person this cake has been shared with instantly requested the recipe, and that tells you this one is a winner and a lovely crowd-pleaser.
Pomegranate and Hazelnut Mousse Cake
Fruity, creamy, and fluffy pomegranate and hazelnut mousse cake — a uncooked cake that is delightfully candy with a touch of tartness.
- Prep Time: 25 minutes
- Complete Time: 25 minutes
- Yield: 6″ cake
- Class: uncooked cake
- Technique: uncooked, no-bake
- Delicacies: uncooked vegan
- Weight-reduction plan: Vegan
Crust
Filling
Make sure that all components are at room temp earlier than beginning*
Toppings
Directions
- Course of all crust components right into a nice sticky crumble in a meals processor. Switch right into a 6″ springform pan and press down right into a flat crust alongside the bottom. Freeze whereas engaged on the following step.
- Mix all filling components into a very easy consistency in a energy blender. Switch this combination into the ready cake pan over the crust. Faucet the pan down on the counter to easy out the highest, and even it out additional with the again of a spoon as wanted.
- Freeze for 10-Quarter-hour to permit the highest to agency up barely (in order to ensure the toppings within the subsequent step do not sink in an excessive amount of whereas the highest is just too liquid). Take away the cake from freezer and sprinkle the perimeter / edges of the cake with the bottom hazelnuts. Then sprinkle the pomegranate arils within the heart. Frivolously faucet the pan on the counter as soon as once more to assist the toppings set into the filling a little bit.
- Freeze the cake for 5-6 hours or in a single day. Then thaw out on the counter for five minutes or so, in order that the springform ring may be eliminated. Switch the cake onto a serving plate and place within the fridge for two hours to melt to a extra creamy consistency previous to serving. In any other case maintain the cake frozen for long run storage. See notes above recipe for extra suggestions and particulars on thawing / freezing.
Notes
*All the pieces must be at room temperature, as chilly components will trigger the coconut oil to solidify prematurely and never mix by means of right into a uniform easy combination within the blender.
**To pre-soak nuts: place in a glass bowl, cowl with water, and depart to soak for 4 hours (or in a single day within the fridge). Then pressure and discard the water. For a fast pre-soak, cowl with boiled water and soak for 15 minutes, then pressure and discard water. (Notice: this method doesn’t protect the diet of the recipe in addition to the standard soaking method above). Notice: the aim of soaking the nuts is to re-hydrate them and plump them up for mixing right into a easy, creamy consistency. Correct soaking strategies additionally maximize diet and digestibility. Should you’re inquisitive about studying extra about nut soaking and different dessert prep suggestions and methods, I delve into these topics intimately in my e-book Unconventional Treats.
***The thick creamy layer skimmed off the highest portion of a can of full fats coconut milk.
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