I’m on a “Raspberry Roll”. I’m totally impressed with the bakery windows in Belgium that house the most decadent morsels on earth. They’re so beautiful they look fake. Filled with sugar, and flakey gluten-filled crusts that beg to be eaten. But, I remember how I felt 4 years ago and refuse to feel that way again. So back to the kitchen, I went and WOOO… it was worth every minute making this delectable, creamy, rich in flavor Raspberry Belgium Sweetie with all-natural ingredients and no – gluten, preservatives, coloring or processed SUGAR!.
Before you begin this recipe you will need to have several things on hand.
- Raspberry Medieval Compote – If you’re short on time and Raspberries, then grab yourself a store-bought raspberry compote or jam. You can also use strawberry, blueberry, or another fruit compote as well. Be sure it’s made with natural fruit and no sugar added.
- Cassava Butter Cookies – If you don’t have time to make my Cassava Butter Cookie dough for the crust than create your own gluten-free crust. I make several batches of my Cassava Butter Cookies dough and freeze them in portions so I always have them on hand. The batch I used for this recipe I added walnuts and cranberries.
- Coconut Whipped Cream – Remember the carton has to be in the fridge for 24 hours before you can whip the coconut cream. I believe some stores carry coconut whipped cream already made. I’ve never bought it but…sure it has things I can’t pronounce in it. If you’re eating dairy you can use organic heavy whipping cream.
- 8×8 Spring Pan – you can use a glass 8×8 pan as well but you won’t be able to see the layers as nicely.
Raspberry Belgium Sweetie Cake
- 1 cup Medieval Raspberry Compote
- 1 batch of Cassava Butter Cookie dough or your choice of cookie crust dough.
- 1 Batch of Coconut Whipped Cream
- ½-cup dairy-free chocolate chips
- 18-20 fresh raspberries
- An 8 inch round spring baking pan
- Step 1 Layer 1) Crust: Butter the bottom of your springboard pan. Press the Cassava Butter Cookie dough into the pan. It should be about 1/2″ thick. Bake for 15 minutes or until golden brown on 375 degrees. Let it cool completely.
- Step 2 Make your Coconut Whipped Cream. Divide it into 3 portions. You’ll be using these 3 portions to create the following layers.
- Step 3 Layer 2) Raspberry Coconut Whipped Cream: When the crust is cooled, mix ¼-cup of Medieval Raspberry Compote into a third portion of the Coconut Whipped Cream and spread over the baked cookie crust.
- Step 4 Layer 3) Chocolate Infused Coconut Whipped Cream: Melt the gluten and dairy-free chocolate chips by placing them in a bowl and nesting it in another slightly larger bowl of hot water or place them in your microwave for 30 seconds. Cool completely and scoop into your 2nd portion of Coconut Whipped Cream. Beat with a whisk until well mixed. Pour this layer next.
- Step 5 Layer 4) next, place 20-30 fresh raspberries over the chocolate infused coconut whipped cream layer then top them with your last portion of Coconut Whipped Cream.
- Step 6 Layer 5) Spread /1/2 cup of Medieval Raspberry Compote over the top of the last whipped cream layer. Use the remaining ¼-cup of compote to drizzle over individual portions.
- Step 7 Refrigerate for at least one hour before removing the spring band.
This dessert is best when it sets for at least 4 hours in the fridge. It is a super dish to make for company and can be made the day before. Be creative and please share your creation with us all! I’d be glad to post a guess recipe that you’ve created or adapted.