- 100g plant-based ladyfingers
- 100g almonds
- 50g plant-based butter
- 300g tofu natural
- 200g Schlagfix cream
- 60g vanillin sugar
- 7g plant-based gelatin
- pinch of salt
To prepare the cake base, blend the ladyfingers with almonds and mix them with the soft plant-based butter.
Put the mixture into a tin, press well and let sit in the fridge for an hour.
To prepare the cream, blend the tofu with the Schlagfix cream and the vanillin sugar. Add a pinch of salt.
Place the cream over a water bath and heat up.
Activate the plant-based gelatin. Put it in a saucepan with some water and bring to short boil.
Add the cooked gelatin to the hot cream and pour the whole mixture to the tin over the prepared cake base.
If possible, let cool in the fridge overnight.
Garnish with forest fruits and Schlagfix cream.