For the cakes
1 1/2 cups cooked/canned cannellini or navy beans, drained
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup agave syrup
8 tablespoons (1 stick) unsalted butter, softened and cooled
1/2 cup sour cream
2 cups millet flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
For the mascarpone filling
(adapted from Giada’s Kitchen)
2 (8-ounce) containers mascarpone cheese, at room temperature
1 cup heavy cream
3 tablespoons agave syrup
1 teaspoon vanilla extract
1/2 cup sliced almonds
4 ounces raspberries
Preheat the oven to 350 degrees Fahrenheit. Butter and line two 9-inch cake pans with parchment paper.
Place the beans, eggs, vanilla extract, agave syrup, butter and sour cream in a food processor or blender and process to a homogeneous purée. Pour into a large bowl.
Add the miller flour,baking soda and baking powder and beat with an electic mixer until a smooth batter is obtained. Divide the batter between the cake pans. Bake until set, 20 minutes. Let cool and unmold.
To make the filling, put the mascarpone, cream, agave syrup and vanilla extract in a large mixing bowl. Using an electric mixer, whip the cream mixture to soft peaks.
To assemble the cake, put one cake layer on a cake stand. Top with 1-inch layer of the mascarpone filling. Place the second layer of cake on top of the first and frost the entire cake with the remaining filling. Encrust the sides of the cake with almond slices and top it with fresh raspberries. Serve. Refrigerate the leftovers.