70 minutes
medium
4 person
non-spicy

Ingredients:
Cake corpus
- 100g plant-based ladyfingers
- 100g almonds
- 50g plant-based butter
Cream
- 300g tofu natural
- 200g Schlagfix cream
- 60g vanillin sugar
- 7g plant-based gelatin
- pinch of salt
Directions:
-
1
To prepare the cake base, blend the ladyfingers with almonds and mix them with the soft plant-based butter.
-
2
Put the mixture into a tin, press well and let sit in the fridge for an hour.
-
3
To prepare the cream, blend the tofu with the Schlagfix cream and the vanillin sugar. Add a pinch of salt.
-
4
Place the cream over a water bath and heat up.
-
5
Activate the plant-based gelatin. Put it in a saucepan with some water and bring to short boil.
-
6
Add the cooked gelatin to the hot cream and pour the whole mixture to the tin over the prepared cake base.
-
7
If possible, let cool in the fridge overnight.
-
8
Garnish with forest fruits and Schlagfix cream.