Creamy Filling - For Carrot Cake

Ingredients

Remarks

Preparation

1. Wash almonds well and soak overnight in water.

2. Drain the soaked almonds and rinse thoroughly.

3. Place the almonds and the still water in a kitchen blender and mix vigorously until a creamy consistency is obtained.

4. Squeeze this almond mass through a clean kitchen towel (or squeeze it with a flexible spatula through a fine-meshed metal sieve) and collect the almond milk.
The remaining almond pieces in the kitchen towel (or sieve) you can dry in the oven, add in cereals, or use it for backing cookies, etc.

Note: Split the ingredients into two equal portions if you don't have a large blender.

5. Put 700 milliliters of this creamy almond milk, the coconut blossom sugar and a pinch of Himalayan salt in a saucepan, and simmer until the liquid has been reduced by about 30%. Caution! Please keep stirring so nothing can burn.

6. Remove the pot from the heat and allow cooling briefly. Add agar-agar powder in the "sweet milk", stir with a whisk (please use whisk made from metal), add quickly the grapefruit juice and stir well. Then add coconut oil, use an immersion blender to beat the coconut oil until the oil has completely bonded with the egg-sugar-mass.

7. Put the almond cream in the fridge for at least 2 hours.

8. Remove the almond cream from the fridge and mix it with an immersion blender until it is into being a creamy consistency is obtained.

The cream is ready for further processing.