Do you like PINK cake?

Made this pinkish cultured cheesecake 💖 yesterday and woke up feeling excited to eat it this morning ☀️ Learn how to make this recipe from @rawchefyin and this is my interpretation of the recipe.

The pink colour comes from fresh dragon fruit. Not much of its flavour but the colour is bomb!

The cheese 🧀 part is made with cashew and fermented with kombucha liquid. I like that the fermentation gives the cake a more complex flavour and fluffier texture compared to just plain cashew based cake. Not only that, it also contains good bacteria that is beneficial for our guts🦦

The crust is a simple blend of seeds and nuts with coconut oil and agave syrup. It gives crunch to the creamy cake and makes it taste more exciting! 🤩

Also made a creamy chocolate sauce which adapted @rawchefyin caramel sauce recipe.

Also tried to apply some plating techniques (create height, rule of three and so on) that I learned from @lauren_lovatt through her class on @veecoco_academy and I am quite happy with the outcome! I decorated the cake with fresh dragon fruits, hempseed, cacao nibs (bitter element to balance the overall flavour) and some flowers 😚

It took me 3 days to complete this dessert but it was so rewarding! #happinessoverloaded