This Shavuot I decided to make my own version for the classic Israeli biscuit cake ('ugat bisquivitim').
I wanted to make it special but simple.
So I combined store-bought spelt biscuits with homemade vegan cheese.
But really the focus here is the edible flowers!
Bini, my friend, and a super talented flower artist agreed to join forces with me on this recipe and decorated the cake.
We chose a mix of purple, yellow and orange flowers and the result is festive and beautiful!
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Prepare the cheese (you can prepare a day-two in advance) - strain the nuts and transfer to a high-speed blender or food processor along with the remaining cheese ingredients. Blend until smooth and creamy and store in the fridge until you ready to assemble the cake.
Prepare the cream - open the coconut cream and separate the white creamy liquid from the water. Transfer 10 oz (~300 ml) (if using the original quantities) of the white cream to a standing mixer and whip until stable.
Add the cold cashew-macadamia cheese into the whipped coconut cream and mix gently.
Place a 6X6 inch (~16X16 cm) cake ring on top of a parchment paper layered plate or board. Prepare a plate with 0.25 cup coconut milk or other.
Assemble the cake - dip the biscuits in the milk (one at a time) and create an even layer of biscuits. Pour 1/4 of the cream and cover evenly. Continue with another layer of biscuits and so on until you have 4 even layers (finishing with cream on top).
Transfer the cake to the fridge for a minimum of 6 hours.
Before serving - use a sharp knife to loosen the cake from the ring and transfer it to a serving plate. Decorate with edible flowers and serve.
The cake can be stored in the fridge for up to 4 days. The flowers decoration should be done before serving.
The cashew-macadamia cheese could be replaced with 10 oz (~300 ml) store-bought vegan cream cheese.
You can use fresh fruits instead of flowers.