Ingredients:
1. 3/4 C dried apricots; 2. 3/4 C brazil nut; 3. A little pinch of salt; 4. A pinch of cardamom; 5. 1/2 C black currants; 6. 1 table spoon of shredded coconut.
1. 3/4 C dried apricots; 2. 3/4 C brazil nut; 3. A little pinch of salt; 4. A pinch of cardamom; 5. 1/2 C black currants; 6. 1 table spoon of shredded coconut.
Preparation time: 15-20 minutes, makes 3 servings
Recipe:
1. Soak dried apricots in warm water over night, soak brazil nut for 1 hour.
2. Process brazil nut in a food processor, add cardamom, salt, pitted apricots and process again (save few apricots to make cream).
3. Divide this mixture into 6 parts. Shape each part into triangel (about 0,5-1 inches thick).
4. Process currants and saved apricots in a food processor.
5. Spread apricot-currant cream on apricot-brazil nut triangle, put another triangle on top of first one, and spread cream again. So you have 1 piece of two-layer cake. Do the same with the rest of triangels and cream.
6. Refrigerate for 1-2 hours before serving or eat right away. Enjoy!
Recipe:
1. Soak dried apricots in warm water over night, soak brazil nut for 1 hour.
2. Process brazil nut in a food processor, add cardamom, salt, pitted apricots and process again (save few apricots to make cream).
3. Divide this mixture into 6 parts. Shape each part into triangel (about 0,5-1 inches thick).
4. Process currants and saved apricots in a food processor.
5. Spread apricot-currant cream on apricot-brazil nut triangle, put another triangle on top of first one, and spread cream again. So you have 1 piece of two-layer cake. Do the same with the rest of triangels and cream.
6. Refrigerate for 1-2 hours before serving or eat right away. Enjoy!
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