Creamy pumpkin cheddar millet porridge with nuts + some more recommendations for serving

Today I will tell you how to make a piece of culinary art from ordinary millet. The most important thing in this porridge is the additional ingredients, depending on which it plays with new colors every time.

Ingredients for porridge (for 1 serving):

* Millet – 50g.

* Water/milk-approximately 150 ml

• Mashed baked pumpkin-3-5 tbsp. l. or to taste

* Aromatic cheddar/gruyere – the more, the tastier))) But I put 20-30g, grate or finely chop.

* Dates – 3-4 pcs.

Cinnamon-0.5 tsp

. * Salt-to taste

Butter is optional, I do not use it, I have enough cheese

Ingredients for topping (the possible options are listed below, you do not need to put everything at the same time):

* Nuts are better than pecans or walnuts (a handful)/pumpkin seeds

* Nuts + thin slices of cheese, so that they have the opportunity to melt on the porridge

* Mushrooms fried with oregano and sage + some pine nuts. It turns out something like a risotto.

Caramelized bacon + maple syrup • Nuts (handful) + orange zest (from a quarter of an orange)

• Pecans (handful) + caramelized pear (peel, cut not very finely, fry in ghee withjerusalem artichoke dill until brown)

How to do it.

1. Bake a pumpkin (better butternut or Hokkaido) in the oven (recipe here). Then you can make not only porridge from it , but also pumpkin soup, tortillas, hummus and other dishes.

2. Wash the millet until the water is transparent, pour it with boiling water and drain the water. So the porridge will definitely not be bitter. Then pour the millet with water/milk, add salt and cook until tender under the lid, stirring occasionally for about 35 minutes. If desired, you can remove the foam.

2. While the porridge is cooking, blenderim pumpkin together with washed dates and cinnamon in mashed potatoes. You should get about 5 tablespoons.

3. As soon as the porridge has become viscous and boiled, add the pumpkin-date mixture to it, mix, let it boil for a couple of minutes. We try the salt/sweetness/sufficiency of the pumpkin in taste. What you need-add, throw in the cheese, mix until it is completely dissolved and try again. It should turn out not liquid and not too viscous, moderately aromatic, sweet and creamy-cheesy. Find this balance, then turn off the stove and let the porridge stand for 5 minutes.

4. Serve with any of the toppings described above.

Two ingredient homemade nut butter

It is very tasty and very easy! If you ever try to make peanut butter at home, it is unlikely that you are going to buy it in the store.

Just say the important point about blender. Submersible and the carafe will not work. You need a chopper, which has big knives. Ideally, powerful, but mediocre is also a decent result.

Ingredients (example will lead to a fabulous peanut paste, can do of any nuts/seeds):

• 300 g of nuts

• 2 pinches of salt

All the other ingredients at your discretion. Sweetener, spices, cacao etc.

How to do:

1. Preparation nuts.

Nuts wash, dried with a towel and in a preheated 160C oven for 10-15 minutes. To remove, peel (optional) and allow to cool.

Important points:

• Higher temperatures will burn the oil in the nuts, pasta quickly progorkaet. So be careful.

• Roast the walnuts until you are ready don’t need! The fact is that when skalyvanie them in peanut butter, the taste of the nut is concentrated in a few times. Thus, if you make just according to your taste, the pasta will get overdone with flavor. There will be difficult. In any case, the roasting of nuts you then define to your taste.

• Peel nuts (e.g. almonds or peanuts) are not critically affect the taste, but rather on color. Therefore, to clean or not – at your discretion.

• I recommend to grind the nuts so that they at least 2/3 occupied space of the bowl of a blender. When grinding nuts, the volume will decrease by 2 times for sure, and if you take a little nuts, then the knives will be scrolled. So focus on the size of your blender.

2. Do pasta.

The cooled nuts and salt are sent to the shredder and blenderm. The longer you twist, the more uniform, smooth and a liquid consistency is pasta. Here it is for your taste.

The grinding time depends on the blender. I do 3-5 stages so it does not overheat. Breaks make great. Palicula was left to cool, use that time to do other things. Then I remembered, went over polical and again left. As long as the consistency I was not satisfied. Store in a glass jar.

Peanut paste is so delicious that it should be hidden away so as not to eat with a spoon. Fragrant, gentle with occasional patches of sweet nastolatek nuts, mmmmmm…

Where I used walnut pasta:

Porridge/pancakes as a topping (beet pancakes), pastries (from Blondie chickpeas with dates), make different sauces based on pasta (bombezny mustard based sauce tahini, sauce Urbach to any dish), ice cream and ice cream in smoothies. And slice an Apple, top with peanut butter and a little cinnamon. In fact, just a spoon you can eat, but do not need))))

Be sure to try to do, but do not overeat;)

Cashew oat milk

I was inspired by a wonderful recipe Alphafoodie, experimented and brought his perfect formula of oat milk. To do a maximum of 10 minutes, not counting the stage of soaking nuts.


• 0.5 Cup of oatmeal long cooking

• 0.5 cups cashews (nuts give the drink a creaminess and richness),

• 3 cups water

• Salt, vanilla, other spices and sweetener – to your taste.

If the nuts you are eating, just put 1 Cup of oatmeal 3 cups of water.

How to do:

1. Wash cashews and soak in clean water for at least 2 hours.

2. Then washed cashews and put in blender, fill with water and punched until smooth. Only then put the dry(!) cereals and breaks them to almost all grinding, but not more than a minute, and then they begin to soak and give milk excessive mucous structure.

3. Thereafter, the mixture was first filtered into a clean container through a sieve. Then filter again through a nut milk bag, cheesecloth or kitchen towel is woven to a perfect consistency.

4. Now the milk you need to try and add spices to your taste. I usually rinse blender, return to the milk and punch it with spices.

5. The right will use this “milk” in the day of preparation, but I keep it in the fridge for up to 5 days. Shake before use.

Crispy cookies made of beans, apples and oatmeal

I’ve cooked a whole pot of red beans and all know where it would attach. Clocked lobio, has been thought to make chili con carne, but I wanted something new. And then all of a sudden you get these cookies))

Ingredients (for 20 cookies):

• 250g cooked red beans (you can also use chickpeas, white beans I did not like),

• 250g apples (preferably sour)

• 100g oat flour (I ground rolled oats),

• 50 grams of walnuts + 20 nut halves for decoration (walnuts can be replaced by another nut that you like),

• Zest of 2 oranges (careful not to put the white part of the peel – it’s bitter),

• 3-4 tbsp of sweetener (I have Jerusalem artichoke syrup), you can also optionally put a handful of raisins or other dried fruit,

• 1 tsp ground vanilla

• 3 tsp cinnamon,

• A pinch of salt.

How to do:

1. The beans cook, as I described in the recipe lobio. Or use 1 can purchase, thoroughly washed.

2. Wash apples, peel and remove any excess. Nuts to wash.

3. Punch in a blender all the ingredients (except flour, dried fruits and nuts for decoration) until smooth, add flour and dried fruit, stir again the weight has a spoon. Can the dough to try and add some spice or sweetness to your taste.

4. 1 tablespoons – 1 cookies. Roll a ball of dough and spread it on a baking tray with baking paper. When all the balls are ready, press the top cookie. Bake at 160C for 25 minutes. Cooking time depends on the oven. See when biscuits are browned, you can get.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. And I really recommend eating them fresh. And all I’d had in the freezer and get as necessary. The longer you’ve been the cookies, the less flavorful it becomes.

The most delicious lobio + detailed instructions on how to cook beans

Lobio is a dish that everyone cooks to your taste. Who loves the cold, who is hot, with or without nuts, with herbs and spices all play as they want. Below is my perfect recipe;)


• 500g of cooked red beans (about 200-250g dry),

• 3 large onions,

• 3-4 tooth. garlic

• 1 large bunch cilantro or 1 bunch of cilantro and parsley,

• 50-60g of walnuts,

• 2 pieces hot pepper or 1 tsp. adzhika Georgian/Cayenne pepper,

• 3 tbsp wine vinegar,

• 2 tablespoons of utsho-suneli,

• 1 tsp dried Basil,

• 1 tsp. ground coriander,

• 0.5 tsp. dried mint

• Oil for frying

• Salt/pepper to taste.

How to do:

1. Cooking the beans.

Sort out beans, wash and soak for 8-24 hours. The volume of beans after soaking will increase by 1.5-2 times, keep this in mind when choosing containers for soaking. And I do not recommend buying old beans, please see to it that she was not older than 6 months from production date.

After soaking the beans, wash thoroughly, put in a saucepan with a thick bottom, pour the water above beans by about 3 inches and cook on meelena fire. Slow, because if the beans very quickly to boil, the shell can burst, and we do not need it. After boiling, cook the beans for 5 minutes and drain off the first water. This is recommended to avoid problems with the gastrointestinal tract, but rather with the advent of gas after eating legumes. I’ve never done that before, but then I realized that it is not difficult and really helps. Some to 3 water change, but I don’t do)))

Then again fill fool water above beans by about 3 cm, podsalvage water, add a few tablespoons of vegetable oil (it prevents the formation of large amount of foam) and cook on a slow fire until tender. In the process do not stir the beans and don’t close the lid completely. Not need to interfere, so as not to damage the skin and shape of the Bob, and the lid is not close to the beans are kept red. But the color in my experience it depends more on the grade, but the open cap sometimes it really saves a bit.

In General, the beans to cook for 45 minutes to 2.5 hours. The duration of cooking depends on the variety and condition of the beans. Try in the process. Bean should be firm outside and soft inside. If cooking water boils away, add some hot water.

There is an Express method of cooking beans (without soaking). Podgotavlivaya beans for cooking as described above, then bring to the boil, cook for 5 minutes over high heat, then leave for 1-2 hours under the hood to infuse. Then rinse, fill with new water and cook until tender, the duration, again, depends on the variety and the dishes for which it is intended. I after 40 minutes of cooking the beans periodically try.

The beans are ready drain in a colander, broth leave.

Unable to beans as in a conventional broth whole onion, carrot, celery stick, Bay leaf, a few gvozdichek and add any spices to your taste. But it is optional.

And I usually optimize my time and cook a lot of beans (and all legumes), and then just freeze the unused balance together with water from boiling in plastic containers and pull out as needed.

2. While cooking the beans, make a salad lobio.

Rinse the nuts and puree them either in a meat grinder or in a blender. Lay off a little for decoration. Greens finely chop and set aside too little for filing. Peppers are cleaned from veins and seeds and puree them in a blender. Garlic passed through chesnokodavilku or punched together with red pepper. All of this mix and add all the spices and wine vinegar.

3. Towards the end of cooking the beans finely chop the onion and fry it in oil on medium heat until Golden brown, add boiled beans and tormented for 5 more minutes.

4. Put beans and onion in a salad bowl, add the walnut dressing, stir. Try and add salt/pepper to your taste, you can put a little vegetable oil or broth from the beans if they will be dry. A little dry but it should not be, because in my recipe, too much onion and it just gives the sweetness and juiciness to the dish. I like to give lobio stand for 30 minutes – 1 hour at room temperature and then serve, but you can just have.

Carrot cake with cream cheese and caramelized pecans + life hack for the preparation of a perfectly flat cakes

It’s bonkers!

My carrot cake is not cloying like in classic recipes. The cake itself is quite sweet from the carrots and raisins, and the cream I add the Jerusalem artichoke syrup. By the way, I love dense and moist cakes and not the air. So if you coincide with me in tastes, then catch the perfect recipe.



• 400 g carrots (about 4 medium size)

• 175 g whole wheat flour (or you can do 50/50 with oatmeal),

• 100 g of raisins,

• 50 g pecan or walnuts,

• 3 eggs,

• Juice and zest of a large orange,

• Zest of half a lemon,

• 4 tbsp vegetable oil,

• Optional 50 ml of sweetener if you like sweeter,

• 3 tsp ground cinnamon,

• 2 tsp. ground ginger,

• 0,5 tsp ground vanilla

• 0.5 tsp. ground nutmeg,

• 0.5 tsp. sea salt

• A pinch of ground white pepper, allspice and ground cloves.

You can also put the dough in cocoa, star anise, cardamom, coriander, if you like these spices.


• 1 tsp ground vanilla

• 6 tbsp Jerusalem artichoke syrup or any sweetener of your choice

• The juice of half a lemon (zest from a, put in the dough),

• 400 g cream cheese or mascarpone, or cream, or a mix of these ingredients. Or coconut cream (for wagashi version).

I like this pie with curd cheese, but to make the cream is not very greasy and caloric, I mix my schedule I cheese with Greek yogurt in the following ratio: 250 g of cheese + 150 grams of yogurt.


• A handful of pecans or walnuts (can be more)

• 1 tbsp Jerusalem artichoke syrup or any sweetener of your choice

• A pinch of salt.

How to do:

1. Carrots wash, peel and grate on a small grater or grind in a blender. Nuts (50 g) chopped, not super small. Rinse the raisins, a little dry. Grate the zest of orange and lemon, squeeze the juice of an orange and half a lemon. Lemon juice to set aside for the cream.

2. Mix all ingredients for dough except flour, bring to a homogeneous condition. Then add the flour, stir again.

3. Take a baking sheet, covers it with baking paper and distribute the dough with a spatula all over the surface.

The cake will be about 1.5 cm thick. Bake at 160C for approximately 35-40 minutes. For 5 minutes before the expected end of baking start to check the readiness with a toothpick (it should not be raw dough). If the cake inside is moist, and the top is flushed, close it with foil to avoid burning.

4. While baked cake, prepare the cream and nut topping. For the cream whisk all of the ingredients until smooth and put in refrigerator to cool. The cream will be dense, and easy to spread on cakes.

5. A handful of nuts dried in the oven at 160C for 10-15 minutes minutes or until it will turn brown. Still hot nuts and mix with a tablespoon of syrup and a pinch of sea salt. Cool, then coarsely chop.

6. Ready cake cool slightly at room temperature, then cut in half, then into 2 parts. Get a perfectly smooth cakes and size, and thickness.

If suddenly crooked cut, put all 4 layers on each other, trim edges, and trimming empty sprinkles cake, or eat;) the Cakes put in the refrigerator so they are fully cooled.

Can easily use this hack for other layered cakes.

Important. If you will bake a carrot cake in a standard round shape, it is better to use split. To cut the cake only when the cake is completely cool. And baking time will be different, because a thicker crust baked through longer.

7. After everything has cooled down, grease each cake with cream, do not forget about the sides of the cake. Put it in the fridge overnight or for a day. Before serving, sprinkle with sweet-and-salty nuts and crumb cakes.

I recommend either cut into 8 rectangles or thin piece along the whole pie, like so:

Enjoy your meal, try not to eat all at once. Pie is sooooo rich, keep in mind. Come for Breakfast and for evening tea;)

Shortbread dough using buckwheat flour and vegetable oil

This option is suitable not only for vegans and fasting, but, because the dough composition can be varied, adapting it to their preferences. The main thing – to observe the basic proportions.

Thus, the ingredients (enough for 3 cake thickness of 0.5 cm for the mould 26 cm in diameter):

• 300 g of flour. Variations: it’s either the flour from green buckwheat, or 2/3 quinoa flour + 1/3 oat flour or half buckwheat flour and whole wheat/spelt.

• 2 eggs, or 2 “flax eggs” (2 tbsp flax seed to grind into flour + 5-6 tbsp of water, stir, leave for a few minutes until thickening).

• 70-90 g of nuts or coconut flakes (you can use your favorite nuts or those that are more suited to the dish, which you cook).

• 60-70 g of vegetable oil (I olive),

• 0.5 tsp. salt,

• Sweetener if you make the dough for sweet pastries – to taste.

• Water/any dairy product like kefir or yogurt – a few tablespoons if necessary to bring dough to the desired consistency.

How to do:

1. Mix all dry ingredients, add all wet ingredients (except water). Stir until smooth, if the dough will seem dry, add 1 tablespoon of water. The dough should turn into a homogeneous moist crumb, which can be collected at kom.

2. Wrap the dough in plastic wrap and allow to soak in the refrigerator for a couple hours, at least at least 30 minutes. Actually you can just to cook from it, it just is not as supple as the fridge.

Because this dough I mostly use for making quiche Lorraine, I just divide the whole mass into 3 parts. 2 servings of freeze, and from 1 serving, make cake.

Spice roasted pumpkin with burrata and nuts

Very quick and sophisticated appetizer that can and salad to name, as you wish.

Ingredients (for 4 servings):

• 1 small pumpkin, weighing about 1-1. 5 kg,

• 2 large or 4 small burrata (you can substitute for a “quick Breakfast”, mozzarella cheese and even goat cheese). For 1 person you will need about 50-70g cheese

• Any lettuce leaves for serving – a handful per serving

• 4 tbsp. roasted nuts (almonds, hazelnuts, walnuts, or any on your taste),

• 3 tooth. garlic

• 4 tbsp olive oil, 1 tbsp for salad leaves, 3 tbsp for roasting the pumpkin (optional can add butter 50g, he will be even tastier),

• 2-3 tbsp agave syrup/honey or any other sweetener (optional)

• 1 tbsp dried oregano,

• 2 sprigs fresh or 1 tbsp dried sage

• 1/2 tsp dry Chile flakes or powder Cayenne pepper

• 1/2 tsp sweet paprika,

•1 tsp sea salt

•½ Tsp freshly ground black pepper

• Balsamic cream and vinegar for serving.

How to do:

1. Pumpkin wash, peel and cut into segments. The slices should not be thinner than 1 cm to the outside of the pumpkin made a good sacramentalist, and inside are wet. Not Melkite. Lettuce leaves, sage wash and dry in paper towels. Garlic peel, wash and crush each clove with the flat side of a knife.

2. Spread the pumpkin on a baking tray with baking paper, pour on it all the spices and herbs, garlic, add the sweetener and butter, mix well, after massaging fully each piece and bake in the oven at 180C until the appearance of brown. I have it takes about 30 minutes, sometimes more. Depends on the oven, varieties of pumpkin and size of the pieces.

3. Ready to get a pumpkin and let it cool for just 5 minutes. At this time, tear lettuce, mix it with 1 tbsp olive oil and 1 tbsp balsamic vinegar, salt/pepper to taste.

4. Feed. Put a handful of salad on the plate, top with 5-6 slices of pumpkin, then the cheese. If you are using the burrata, then be sure to cut it and lay the cut up to the filling of straciatella it is not resulted. If you use another kind of cheese, then distribute it randomly on top. Then sprinkle each serving with at 1st.l. coarsely chopped nuts, drizzle it all with olive oil, balsamic cream and finish with leaves of sage, which by the end of baking, the idea is to turn into crispy chips.

I recommend is so that all the ingredients were present on the fork at the same time. The combination of acidity and freshness of the salad, a spicy-sweet pumpkin, creamy cheese and toasted nuts, it’s just fantastic!

The most delicious oatmeal-Apple crumble with raisins, pecans and maple syrup

My favorite crumble, it is simple and gorgeous at the same time. With almost no sweeteners with minimal amounts of oil and flour, but with lots of fruit. Can’t imagine a more delicious way to eat a kilo of apples!

In this basic post, I described all the subtleties of making crumble, I highly recommend reading it first.

And now the recipe.

Ingredients for the filling:

  • 1kg of sweet and sour apples. It’s about 7 medium-sized apples, and is better to take different varieties, so the taste will be more interesting. Part of the apples you can substitute ripe pears or plums.
  • 100 g raisins (you can substitute prunes or dates),
  • 2-3 tbsp maple syrup (you can substitute another sweetener or even not to put it because of the raisins will be enough sweetness),
  • 3 tbsp lemon juice (you need about half a lemon),
  • 3 tsp cinnamon,
  • Grated zest of half a lemon,
  • A pinch of nutmeg and ground ginger.

Ingredients for crumble:

  • 200 g of oat flakes or any other, for example, “4 cereals”,
  • 50 g whole wheat flour/spelt flour/buckwheat flour, or any nut of your choice
  • 50 g pecans/walnuts, roughly chopped,
  • 100-150 ml of milk (coconut is very delicious)
  • 3 tbsp. softened butter ghee (you can substitute any vegetable and bake crumble given temperature dymlenija this oil),
  • 0.5 tsp. powdered vanilla,
  • 1-2 tbsp maple syrup,
  • A pinch of salt.

For serving: vanilla ice cream/Greek yoghurt/vanilla sauce, berries, nuts.

How to do:

1. Nuts rinse. If the nuts are old or have a bitter taste, then soak them in clean water until they become sweet to the taste, then dry the iteration at low temperatures (method I wrote here).

2. Wash apples, peel and carefully remove all inedible parts. Half of the apples grate on a coarse grater, the other half cut into thin slices (the thinner, the better). Raisins wash.

3. In a large saucepan heat some oil for frying (I have MCE) and put apples, raisins, sweetener and spices. Simmer on medium heat for 15-20 minutes until fully cooked and brown the apples, then add lemon juice and zest, stir, taste and add more spices and sweetener to your taste if necessary. The stuffing is ready.

4. Crumble. Mix in a bowl all the dry ingredients, add oil, milk and syrup, mix to a consistency where all the weight is evenly moistened. Direct wet mass is, it is not necessary.

5. Slightly grease the molds with oil, put the stuffing evenly on top of crumble and bake at 180C on the middle shelf until Golden brown. I have it took about 25 minutes, but all ovens are different – be careful. At the end of baking you can activate the grill so the crust was more crunchy.

Important. I often make crumble in the evening for Breakfast. In this case I baked it for 20 minutes, and in the morning I bring to readiness the remaining 5-10 minutes.

Serve with Greek yogurt or vanilla ice cream. In Greek yogurt (1 jar 125g), you can add a quarter of a vanilla pod or a half teaspoon of ground vanilla, a few drops of lemon juice and 1H.l. syrup (maple/artichoke). It turns out incredibly delicious!

Pistachio and raspberry cashew cake

Raspberry and pistachio is a perfect combination of flavors, which can be used for raznoobraznyh dishes. I love raspberry ice cream with pistachios, and now decided to make raspberry cashew cake.

About the nuances of vegan cooking, raw food desserts I have written in detail in this post. Here I will describe the recipe.

Ingredients are given for a rectangular silicone mold (27х13см). Cake height was about 5 cm.

This amount of ingredients will fit into a round shape about 21-22cm, height will be the same – 5cm.

If your shape is more or less proportional increase/decrease the amount of ingredients.

1. Shell:

1 Cup (about 100g) dry roasted pistachios.

If you have pistachios in the shell, keep in mind that the weight of kernels of peanuts is 40% of the total weight. That is, to obtain 100g of pure cores, you will need approximately 250g of pistachio nuts in the shell.

3-5 dates.

A couple of pinches of sea salt. If you are using salted pistachios, in addition to some salt is not necessary.

2. Cashew layer:

1 Cup (a little more than 100g) raw cashews, soaked at least 2 hours (I soak overnight).

100 ml coconut milk. You can substitute coconut cream or mixture of cream with water.

2 tbsp Jerusalem artichoke syrup or any other sweetener/dried fruit, which is eaten.

0.5 tsp. of ground vanilla or the seeds of 1 pod.

Juice of 1 small lemon (3-4 tbsp).

3 tbsp (30 g) unrefined coconut oil. The oil you need to ensure that the cake kept its shape.

A couple of pinches of sea salt.

Optional 1 tbsp of lemon zest.

3. Raspberry layer:

300 g of raspberries. You can use both fresh and frozen. Frozen berries need to thaw and live with the resulting juices.

2 tbsp Jerusalem artichoke syrup or any other sweetener which is eaten.

2 tbsp of Chia seeds.

1 tbsp coconut oil.

4. Decoration:

A handful ground to a crumb of pistachio nuts and a few raspberries.

How to do:

1. Training.

Pistachios are clean (if they are in the shell), wash and dry in the oven at a temperature of 100-140C on convection mode to crisp.

If you use ready dried/roasted nuts, dry again not necessary.

Soak the cashews in advance at least 2 hours in clean water to potable water. Before cooking, drain the water and rinse the nuts.

2. Basis.

Grind in a blender all the ingredients for the bottom layer. Usually 2-3 bike, and enough. The mixture should be sticky and hold its shape. If it crumbles – add another date.

Grease the molds with coconut/olive oil or lay in the bottom of the form baking paper or cling film, place and tamp nutty mass.

3. Filling.

Mix in a blender all the ingredients for the cashew layer. Try it, add more sugar or lemon juice if necessary. Knock the nuts to the consistency of cream.

Put the nut cream on the base, flatten and put in the freezer.

All the ingredients for the raspberry layer punch in a blender until smooth and place in a form, when the nut layer has hardened a bit. It’s about 20-30 minutes of freezing.

4. Decoration. A handful of pistachios crush up the crumbs and sprinkle over raspberry layer, then remove the dessert for 3-4 hours (or overnight) in the freezer until hardens.

5. Feed.

To get dessert you need 30-40 minutes before serving. After the end of that time slice, and there are even later. Take the time dessert needs to be cold, but not frozen, so reveal all the flavors. Can decorate it further, such as raspberries.

Important. The knife I recommend to hold it under hot water, wipe and then cut the cake. And I really love 1 time to cut the finished cake, and then just to get it out of the freezer and serving pieces. Very convenient.

I wish gastronomical pleasure!