Description
The cake is sooo tasty, fresh and light, but a useful one!!! The filling is simply delicious, cashews and pear - it's something!! For kids, I think, generally ideal. And yet... as the cake is prepared without heat treatment, it is not necessary to store for a long time:) Author - duff_kitchen. Try.
Ingredients
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Almonds
110 g
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Prunes
100 g
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Cashews
0.5 cup
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Pear
1 piece
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Nectarine
2 piece
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Honey
2 Tbsp
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Gelatin
4 piece
Cooking
On the form 18 d. : Soak cashews in water. Grind almonds with prunes and 1 tbsp honey in a food processor. You can use whole, but pre-soak for 6 hours.
The result was a sticky mass, which is distributed in the form of detachable, making the sides about 3-4 cm Is our base.
Nectarines cut into thin plates. One to put on the walnut base, the other to use later for decoration.
Soak the gelatin for 5-7 min. Pear clean, cut (I got 220 grams). With cashews drain the water and grind them in the blender with a pear and 1 tbsp of honey (I added 1 tsp to make it not very sweet).
Squeeze the gelatin in a water bath to melt, add the pear mass. Mix everything and put into a form. On top of the cake garnish with nectarine.
To put 2-4 hours in the fridge to solidify. As hardens, remove from the mold, having a circle with a knife.
Slice and serve.
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