VEGAN BLUEBERRY CAKE
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
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