For the base:
For the wild berry layers:
White cashew cream:
* you will need two springform pans (2 different siezes)
First start by making the base. In the food processor, add all the ingredients. Pulse until everything is finely chopped. Add more some water little by little- process until your mixture starts to stick together.
Line the bigger pan with parchment paper, add the base and press it really well with your hands/ or a spatula on the bottom of the pan.
Place it in the freezer.
While it sits there, prepare your wild berry layer.
Take the blender and add all the ingredients. Blend really well. Pour some of the cream over the nut base. Leave it to chill in the freezer.
Pour the rest of the cream in the smaller pan. Freeze.
Make the white cashew cream by adding all the ingredients in the blender. Mix really well.
When both of the cakes are frozen, take them out and assemble the cake. Coat the cake with the white 'frosting'. Decorate as you like, with fresh or frozen berries.