Blend all ingredients together in a blender on medium until it gets a creamy consistency. I had a form of 20 cm, lay parchment paper on the bottom, lightly coat the form with coconut oil, spread the dough on the bottom and sides. Bake about 30-40min at 175 °C
When the top of the cake is golden, take it out of the oven and leave it to cool.

For cream blend all together in a blender on medium until it gets a creamy consistency.

I made three layers: cream/fruit/cream. First, I poured some of the cream and put it in the fridge to freeze for a while, then I prepared a raspberry layer (I’ll write below), and then again the cream. You can pour out all the cream at once, you can just lay out the berries, you can be creative with toppings.

Blend raspberries and then pass through a sieve to make it without seeds.

Cook this raspberry liquid with a little water and coconut sugar / syrup.

2 tsp. of agar-agar dilute in 100 ml of coconut milk or water, pour to raspberry, boil for another 1-2 minutes.

Pour on the cake

Refrigerate overnight.

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