MAMMEA CAKE WITH TURMERIC

MAMMEA CAKE WITH TURMERIC 

The basis:
Hazelnut – 1 ½ cups
Dates, pitted – 1/2 cup
The flesh of coconut – 1/2 cup
Coconut oil - 1 tbsp.
Lime peel - 1 cup
Lime juice - 1 tbsp.
Agave juice - 3 tbsp.
Himalayan Salt – 1/8 tsp.

Filling:
Cashew - 3 cups
Mammea - 2 pcs.
Coconut oil – 3/4 cup
Agave Syrup – 3/4 cup
Lemon juice - 2 tbsp.
Vanilla extract - 1 tbsp.
Turmeric (Curcuma) to get yellow color Himalayan Salt – 1/8 tsp.

Topping:
Raw chocolate - 1 bar
Hazelnut – 1/2 cup

Preparation:

1. Put ingredients for the basis in a blender and blend until smooth.

2. Place the basis into cake tin and flatten at the bottom.

3. Put in a freezer for 10 minutes.

4. Put all ingredients for the filling in a blender and mix together until creamy consistency.

5. Take out the form with the basis from freezer.

6. Spread the filling over the basis.

7. Put in a freezer for 2 hours until frozen stuffing.

8. Decorate cake with chocolate and crushed hazelnuts.