Layered Frozen Fruity Torte
A low sugar ice cream cake that can be quite fun for a kids party or similar...use fruits of your choice to shake it up a bit! All delicious.
I did another similar version of this a long time ago now, using yoghurt. We have shaken it up a notch with this version and of course, made it super simple for you to duplicate using any fruits you fancy. It is pretty flash as a dessert for the healthier peeps amongst us and it certainly looks a bit special if you are hoping to create an impression. It is dairy free, no refined sugar, but don't be fooled, it is still fairly high in calories.
(If you are a bit of a sweet tooth, I do think you could add more syrup without too much of an issue. I found this slightly under sweet and do think it needs a bit more to rate as a dessert. Freezing anything reduces your ability to taste the flavours in it...thus my suggestion!)
I also think serving it with a raspberry coulis would be amazing. Or scoops of our favourite vanilla ice cream! The little pink and white baubles are actually chocolate coated cookies and available from good chocolate stockists or anywhere you would get your Callebaut chocolate from.
Need
-
Layer 1
- 350-400 Grams frozen avocado, in pieces
- 2 limes zest and juice
- 50 Grams pure maple syrup
- 100 Grams coconut cream Recipe
- 1 Teaspoon vanilla bean paste BUY
-
Layer 2
- 350-400 Grams frozen strawberries
- 50 Grams pure maple syrup
- 100 Grams coconut cream Recipe
- 1 Teaspoon vanilla bean paste BUY
-
Layer 3
- 350-400 Grams frozen mango, in pieces
- 100 Grams coconut cream Recipe
- 1 Teaspoon vanilla bean paste BUY
-
Garnishes
- 100 Grams coconut cream whipped Recipe
- Fresh berries (or fruit of choice)
Do
- 1
Line the base of a round spring form cake tin with baking paper.
- 2
To make Layer 1: Place avocado and lime zest into Thermomix bowl and chop 10 sec/speed 8.
- 3
Blend 30 sec/speed 6. Scrape down sides of bowl and insert butterfly.
- 4
Add juice, maple syrup, coconut cream and vanilla and whip 20-30 sec/Butterfly/speed 4. Remove butterfly, spread avocado layer into cake tin and place in freezer.
- 5
To make Layer 2: Without rinsing the bowl, place strawberries into Thermomix bowl and chop 10 sec/speed 8.
- 6
Blend 30 sec/speed 6. Scrape down sides of bowl and insert butterfly.
- 7
Add maple syrup, coconut cream and vanilla and whip 20-30 sec/Butterfly/speed 4. Remove butterfly, spread strawberry layer into cake tin and place in freezer.
- 8
To make Layer 3: Without rinsing the bowl, place mango into Thermomix bowl and chop 10 sec/speed 8.
- 9
Blend 30 sec/speed 6. Scrape down sides of bowl and insert butterfly.
- 10
Add coconut cream and vanilla and whip 20-30 sec/Butterfly/speed 4. Remove butterfly, spread mango layer into cake tin and place in freezer.
- 11
Once fruity torte is frozen solid, whip the additional coconut cream and prepare fruit for topping.
- 12
Remove torte from cake tin and place onto a platter. Top with fruit and and scoops of whipped coconut cream on top. Return to the freezer briefly and then serve as needed
More
Use any frozen fruit you like and adjust maple syrup to taste (mango, for example, is very sweet and requires no additional sweetener). Make each layer from lightest fruit through to darkest so you do not have to clean the bowl between layers.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
