Erfrischender Rohkost Himbeer-Kuchen

Refreshing Raw Raspberry Cake

Creamy, fruity, and completely bake-free: This gut-friendly raspberry cake impresses with natural ingredients and a wonderfully light quark-raspberry cream. Perfect for anyone who loves healthy sweets without having to compromise on enjoyment.

Effect on the 3 Tibetan constitutions

  • Lung (Wind type):
    The creamy, mildly sweet, and cooling effect of the cake has a soothing and balancing effect. Very suitable in moderation.
  • Tripa (Fire type):
    The cooling raspberries and quark have a harmonizing effect and can reduce excess heat – ideal for Tripa.
  • Beken (Earth/Water type):
    Due to the rather heavy, moist consistency and sweetness, it is recommended only in small quantities, as it can increase Beken.

Ingredients

Base

  • 70 g rolled oats
  • 150 g buckwheat
  • 80 g sunflower seeds
  • 200 g Medjool dates (pitted)
  • 50 g water

Raspberry Layer

  • 300 g frozen raspberries
  • 200 g quark or vegan alternative
  • 4 tbsp tiger nut protein porridge raspberry-coconut
  • 2 tbsp maple syrup (or to taste)

Topping

  • Fresh raspberries
  • Mint (optional)

Preparation

  1. Base:
    • Blend all ingredients together until sticky
    • Press into a pan lined with baking paper
    • Press down evenly
  2. Raspberry Layer:
    • Blend raspberries, quark, tiger nut porridge and maple syrup until creamy
    • Taste and add more syrup if needed
  3. Assembly:
    • Spread the cream over the base
    • Freeze for approx. 2 hours
  4. Serving:
    • Let thaw for 10–15 minutes before serving
    • Top with raspberries & mint

 

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