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Assemble the cake alternating merengue disc (remember to remove the parchment paper) and lucuma cream, cover with cream all over and decorate with sliced almonds browned in the oven or pan (the classic decoration in Chile), or be creative with the lucuma cream. Storage the cake frozen, remove to the refrigerator 2 hours before serving, serve cold.
In a small food processor, process 1 cup of soaked and drained cashews, 1 cup of pitted dates, 1/4 cup of unsweetened, raw cacao powder, and 2 teaspoons of lucuma powder into a smooth paste. Scoop one tablespoon of the paste and form it into a bite-size ball with damp hands. Repeat until all the paste is gone.
In fact, lucuma powder resembles more flour than sugar. Therefore, when baking with lucuma powder, it is usually best to substitute a few tablespoons of flour called for in a recipe with lucuma powder, and then reduce the amount of sugar called for in a similar amount.
Here’s an easy recipe for cashew milk that gets a boost from lucuma powder: Place unsalted cashews in a bowl and cover with cold water. Let the cashews soak for a couple of hours, then drain and rinse. Put the soaked and drained cashews in a blender, along with filtered water.
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