70 minutes
4 person


Cake corpus
  • 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


  • 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.