Every so often, when I was young enough to think doughnuts were the perfect food, my Mother would take me to a local bakery as a treat. I would stand in front of the glass case, peering inside and taking in the scent of freshly baked doughnuts. The smell of cake was in the air...vanilla, my favorite. Butter cream frosting also was tempting me with its rich scent as I tried to decide which doughnut I wanted the girl working behind the counter to get for me. I usually decided on a raspberry bismark, a delightful sweet raspberry filled vanilla doughnut with vanilla frosting. My Mother may have had some influence on me, because she told me they were her favorite when she was little.
It has been over 10 years since I have sunk my teeth into a raspberry bismark, but I can still remember how delicious they were. Sweet, soft vanilla scented cake, gooey, jammy raspberries that oozed out when you bit into it and a rich, melt in your mouth butter cream on top!
They were more beautiful than the bismarks I had enjoyed as a kid, but would they meet my standards of approval? Yes! They were amazing...the cake was so delicate and buttery tasting, they smelled of heavenly vanilla and the sweet tart raspberry filling still oozed out. Let's not forget the smooth, creamy frosting, which was the perfect thing to top them, and so good that I licked my fingers clean of it after the bismark was gone. I think if I were to eat a regular old bismark now, I would be rather disappointed as these were so heavenly.
For the doughnut dough:
1 1/2 cups almond meal*
1 1/4 cups dried shredded unsweetened coconut
1/4 tsp sea salt
3 Tbsp agave nectar or honey
1 tsp pure vanilla extract
1/4 cup fresh organic raspberries
1 tsp agave nectar or honey
3/4 cup raw cashews, soaked for at least 2 hours and drained
3/4 cup young coconut meat
1/2 cup coconut water
2 Tbsp agave nectar or honey
seeds of one vanilla bean or 2 tsp pure vanilla extract
a pinch of sea salt
1/4 cup coconut oil, warmed to liquid
To make doughnuts, combine the almonds, coconut and sea salt in a food processor and process until finely ground. Add the agave nectar, vanilla and process until holding together. Divide dough into 4 pieces.
Mash together the raspberries and agave nectar until the consistency of jam, for the filling.
Take a piece of the dough, and roll 2/3 of it into a ball. indent the middle with your finger and press it down slightly. Spoon about 1 Tbsp (but do not overfill) of the raspberry mixture into the hole. Take the remaining 1/3 of the dough and flatten it into a circle large enough to cover the raspberry filling. Place over the filling and smooth the sides down carefully as these are delicate. Repeat with remaining 3 dough balls and filling and place in the fridge while you prepare the frosting.
To make the frosting, combine the cashews, coconut, coconut water, agave nectar, vanilla, and sea salt in a food processor and process until smooth. With the motor running, add the coconut oil until well blended.
Pour into a bowl, and refrigerate until the consistency of frosting, about 2 hours (if you put it in the freezer, it will be quicker, like 45 minutes).
Place the frosting in a pastry bag with a large decorative tip, and pipe all over the tops of the bismarks. Serve!
*For the almond meal, soak raw almonds for a couple hours, then peel off the skins and dehydrate until dried. Grind to a meal in the food processor.