Step 1

Preheat oven to 180 ° C degrees.

Step 2

In a food processor or high-power blender, blend the cookies and butter to a uniform texture.

Step 3

Transfer the mixture to a round cake pan or round baking ring with a well-sealed base that's 20 cm in diameter, and tighten the cookie base with a drinking glass or a spatula.

Step 4

In a food processor or blender, blend all the filling ingredients until a smooth creamy texture is obtained. Pour the mixture over the cookie crust.

Step 5

Make sure that the base of the baking pan is completely sealed. Place the cake pan over an oven pan, and pour hot water into the pan so that the cake bakes with steam. Bake for 50-60 minutes or until the cake is golden brown.

Step 6

Remove and let cool for an hour, then put in the fridge to cool for another two hours.

Step 7

In a bowl pour whipping cream, coconut cream, the solid part only, and vanilla paste. Beat with an electric mixer.

Step 8

To obtain a more stable whipped cream for piping, you can add about 50 grams of vanilla pudding or whipped cream stabilizer. If you do not want to use coconut cream, you can just whip the vegan whipped cream with a teaspoon of vanilla paste.

Step 9

In a small saucepan, mix the berries, sugar, water, and cornstarch and bring to a boil. Mix well and remove from the heat when the sauce is thick, allow to cool.

Step 10

Take out the cake from the fridge and pipe the whipped cream over the cake with a piping bag and a round tip.

Step 11

Sprinkle with a spoonful of the berry sauce over the whipped cream and garnish with fresh fruits.