Table Of Content

G O U R M E T R AW C A K E B O O K A C O M P L E T E G U I D E T O R AW V E G A N C A K E S N A Z L I D E V E L I G O U R M E T R AW C A K E B O O K A C O M P L E T E G U I D E T O R AW V E G A N C A K E S PHOTOGRAPHY by NAZLI DEVELI COPYRIGHT 2020 ALL RIGHTS RESERVED by NAZLI DEVELI This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review. First Printing, 2020 ISBN 9798620095902 Published by Nazlı Develi via Amazon.com For information about permission to reproduce selections from this book, write to [email protected] www.gurmevegan.com www.greenandawake.com G O U R M E T R AW C A K E B O O K A C O M P L E T E G U I D E T O R AW V E G A N C A K E S K O O B E K A C W A T R G O U R M E T RAW CA K E B O O K E M R U GO C O N T E N T A B O U T T H I S B O O K 06-07 I N T RO D U C T I O N 08-09 PA N T RY C O R E S 10 M I S E E N P L AC E 11 M A K I N G YO U R OW N I N G R E D I E N T S 12-35 H I D D E N N U T- F R E E S U B S T I T U D E S 36-49 A DVA N C E D CA K E F L AVO U R I N G 50-55 I N T RO T O N U T B U T T E RC R E A M S 55-56 NUT BUTTERCREAM RECIPES 57-61 N U T B U T T E R C R E A M F L OW E R S 62-67 T RU T H B E H I N D T H E RAW CA S H E WS 68 69 I M P O RTA N C E O F FA I R T RA D E C H O O S E L O CA L G ROW N 70-71 4 0 B I N D I N G AG E N T S 72-85 RAW CA K E R E C I P E S 86-167 S W E D I S H RAW F I K A R E C I P E S 168-201 RAW C H O C O L AT E T RU T H 202-205 CACAO VA R I E T I E S & P RO D U C T S 206-208 C H O C O L AT E G RA D E S 208-209 I N T RO T O T E M P E R E D C H O C O L AT E 210-215 T E M P E R I N G S TAG E S & M E T H O D S 216-217 H OW T O F L AVO U R C H O C O L AT E 218-220 C H O C O L AT E & P RA L I N E R E C I P E S 222-235 N AT U RA L C O L O R I N G 236-237 N A M E YO U R C R E AT I O N 238-239 D E C O RAT I N G & P L AT I N G 240-253 I N D E X 254-256 T H A N K S 257 5 0 KK OO OO BB EE KK AA CC W W AA RR E T HE TM R U O G 8 0 G O U R M E T RAW CA K E B O O K A B O U T T H I S B O O K The sky is the limit when it comes to delightful and interesting flavor combinations. Nazlı Develi is a plant based chef & raw pastry educator, menu designer and author of several cookbooks, who has ability totransform classic techniques into inventive and exceptional desserts. She travelled around the world and found out that many raw cakes are too sweet. Focusing on the view seen that many recipes use freezer as their primary means of setting, which requires to add more sweetener; because taste buds will be numb due to the cold. Another problem seen with most raw cakes is that many recipes require freezing in order to set them. Most recipes rely on a saturated fat that is stable below room temperature, like coconut oil. However, as soon as it is in the room temperature, the cake melts away with the coconut oil. This points out the consistency of the cake is not right. In this book you will find cakes that are not set in the freezer more than 2 hours; besides, freezing is to shape only and when it is done, cakes are moved to the regular refrigerator area. Freezer is just tool to save time; set layers quick, not a main setting tool. If you have time for preperation, you can also keep it in the fridge for 5 hours or overnight. By really understanding how to make the right consistency and how different thickeners work, you will be knowing how to use them and able to create delicious raw cakes that set perfectly and melt only once on the tongue. She also finds out using just the right amount of sweetener to create a perfectly balanced sweetness. In this way, the featured flavours are not overpowered, instead, they can really stand out. Most raw vegan cakes rely solely and heavily on cashews and coconut to create a dairy like texture. In this book, she will teach you also how to use cashews, but moreover how to use different types of nuts, seeds, fruits and nut-free fats to create delicious raw cake recipes! You will learn not only cake, but also how to temper chocolate from scratch in this book, you will also find decorating tips and praline recipes. Fresh homemade raw cakes in the right consistency with high quality ingredients have such a liveliness. By this book she wanted other people get blown away by these flavours too. Because this is just wonderful thing for her, she hopes you will feel more confident and professional with her recipes and can make valuable changes on your knowledge that elevate your cakes from the ordinary raw cakes easily. This book provides you a solid foundation to elevate your raw plant-based pastry work. 7 0 K O O B E K A C W A R G O U R M E T RAW CA K E B O O K T E M R U I N T R O D U C T I O N O G Whether you’re new to raw cakes and want to learn everything from the scratch or a professional that needs some new delicious raw dessert inspiration, "GOURMET RAW CAKEBOOK" will provide you innovative recipes and many best technical know- how so you can introduce a whole new range of raw desserts to your life. "Raw Cakes" will give you a sense of eating something pure and truly delicious – without the negative impact that many cooked desserts have on your body and with all of the nutritiousness and delicious- ness left well-and-truly in! This cakebook is a good choice for anyone who is looking to take their raw food recipes to the next level, whether for personal gratification alone or for high-level professional development. Gourmet Raw Cakebook is a trusted source for next level raw cakes. why raw ? Because, raw desserts have full of life force energy. Life force energy is high vibrational, meaning it increases our energetic frequency. Everything is energy. In India, it's called “prana”, in Chinese, “chi”. In any language, it is this vital life force energy that connects us to our environment, spiritually to our experience and allows us to live vibrantly as we create and manifest the reality we desire. Raw cakes are one of those as close to their natural state as possible without preservatives, emulsifiers, dairy, re- fined sugars, artificial flavours, colours, pesticides and essentially human interference. The absence of those items means you are actually eating pure matters as the final product. Such as when cacao is not cooked, has tremen- dously high level of antioxidant. Always the nutrient values of the ingredients must be compared. Regular cakes are basically empty calories, with raw cakes you can enjoy vitamins, minerals, antioxidants and other nutrients in abundance – and still fully enjoy every bite, much better in all ways. Raw cakes carry a greater level of light than density; when consumed they increase our own energy fields and light body frequencies, therefore fuelling our life force, consciousness, and abundant states. Life force energy is directly influenced by our diet and lifestyle choices, specifically the quality and types of foods we consume. May be you’ve heard it before, “you are what you eat”, but when you consider food as animate energy that fuels our experience, you can begin to understand its affect on your body in an entirely new way. Whats happens when we apply heat to our food? When heat is applied to food, especially in high temperatures, it will drastically decrease the nutrients and change both the chemistry and electromagnetic energy of the food, making it detrimental to the person consuming it. Cooked foods are pretty much dead foods, they go from being highly alkaline to acidic and mucus forming which become much harder to digest, can cause loss of energy, acidosis and be taxing in the body, instead of being used for rebuilding and vital energy. 8 0 how to master on raw cakes? Learning from pre-made recipes that you find online is the first step. In this way you can learn which ingredients you need to use and what the ideal texture is supposed to look like. But it is very superficial if you want to be master on this. You can also go to cafes and restaurants that offer raw desserts. Understand what texture they are offering. Check what you like and what you don’t like. These are all helpful. The next better step is to learn from a good cookbook that also explains the "why"s and "how"s or go to a course if you can do. However the best step is always to learn from someone who has gone through all the other steps themselves, who has developed recipes and has faced the challenges and found out the solutions to share. In raw desserts making the ratios are the key to success. The correct ratio between fruits, nuts, oil, sweetener, and flavorings is the decid- ing factor whether your cake will set or not, how it will taste or whether it will be a disaster. Being able to ask questions, and clarify problems directly with an instructor who is making raw cakes, will save you so much time and money, also bring you cheering better results quickly! If you want to learn how to create your own unique raw cake, understanding how ingredients work together, how different components impact texture and flavor and which techniques you can use to alter your textures, is neces- sary, first I suggest to get "GOURMET RAW CAKEBOOK" which is also a course book including the information I have taught for years at my classes. I've provided trainings for raw cakes to many people who are running a raw business in Sweden and other Nordics and put in 1.000s of hours into creating and testing these recipes, changing textures and consistency, adjusting flavors and sweetness countless times, so that you can learn recipes that are not just incredible in taste but have the perfect consistency. You can also join a course or schedule a day with me for hands-on training. For more details, feel free to send e-mail to [email protected] Nazli Develi GOURMET RAW CAKEBOOK Plant-based Chef, Raw Pastry Educator & Author 9 0