Rainbow cake

INGREDIENTS:

-The basis:

• Macadamia - 1 cup
• Prunes - 1 cup

-Filling:

CHOCOLATE:

• Banana - 3 pieces
• Cocoa powder - 1/3 cup
• Vanilla extract - 1 tsp.
• Cinnamon chopped - 1 tsp.
• Ground cayenne pepper - 1/4 tsp.
• Agave syrup - 2 tablespoons
• Himalayan salt - 1/2 tsp.
• Water (as required)

-Vanilla:

• Cashew - 1 ½ cups
• Maple syrup - 3 tablespoons
• Vanilla seeds - 1 pod
• Nut milk - 1/3 cup
• Juice of one lemon

-Beet:

• Beet juice - 1/2 cup
• Banana - 2 pcs.
• Pine nuts - 1/2 cup
• Maple syrup - 2 tablespoons
• Coconut oil - 2 tbsp.

-Mint:

• Banana -2 pcs.
• Mint leaves - 2 cups
• Avocado - 1 pc.
• Maple Syrup - 1/4 cup
• Himalayan salt - 1/2 tsp.
• Juice of one lemon
• Nut milk - 1/4 cup

-Topping:

• Coconut oil - 1 tbsp.
• Maple syrup - 1 tbsp.

 

METHOD:

1. Grind everything you need for base.

2. Transfer to a round shape and smooth at the bottom.

3. Place in a freezer until complete solidification.

4. Mix all ingredients for each kind of filling separately.

5. Pour all filling into different plates.

6. Remove base from freezer.

7. Pour 1/2 of the chocolate filling on the base.

8. Smooth and place in freezer for 20 minutes.

9. Then, 1/2 of the beet filling.

10. Again, place it in the freezer for 20 minutes.

11. Then, half of the mint filling.

12. Then, 1/2 part vanilla.

13. Place cake in freezer for 20 minutes after each subsequent layer.

14. Repeat the same steps again with the remaining filling.

15. Leave cake in freezer for 2 hours.

16. 30 minutes before serving prepare glaze by mixing ingredients for the topping.

17. Decorate cake and put in refrigerator for 20 minutes.