vegan, deliciosness without baking, refreshment for hot summer days, high in protein

INGREDIENTS (for 16 cm/6,3 inch springform pan)

for the bottom:

• 55 g vegan butter
• 130 g vegan cookies

for the cream:

• 200 g blueberries
• 300 ml tap water
• 2 sachets Agatine = 20 g ( vegetable gelatin )
• 450 g soft tofu ( asia market) not the silky tofu
• 100 g sugar
• 2 sachets vanille sugar
• 150 g soy-yoghurt without sugar
• 200 g vegan whipping cream
• 1 sachet whipping cream stabilizer
• juice of a half lemon

for decoration:

• blueberries
• optional: christallized violets

PREPARATION

for the bottom:

• Melt the butter
• Crumble the cookies and mix it with the melted butter (so you get a dough)
• Put this dough in the form and press it firmly to make the bottom layer.
• Refrigerate it for 30 minutes

for the cream:

• Wash and puree the blueberries
• Mix tofu with sugar and vanilla sugar. Fold in the yoghurt. Stir in the lemon juice.
• Whip the whipping cream with the whipping cream stabilizer ( yes, indeed 🙂 )
• Mix the Agatine with the water and bring it to boil
• Stir in the tofu-yoghurt mass
• Divide the cream and mix the pureed blueberries in one half of the cream. Fold the whipping cream into both halves.
• Spread the blueberry-cream onto the bottom of the cake. After this spread the light cream onto the blueberry cream.
• Refrigerate at least for 5 hours.
• Decorate the cake with blueberries and christallized violets