Summary

Ingredients

For the filling:

• 500 ml soy milk (soy drink)
• 200 g suar
• 2 packs pudding powder, (vanilla pudding powder)
• 400 g tofu, (silken tofu)
• 8 tablespoon soy yoghurt (yoghurt alternative), vanilla
• 70 g mararine, (e.. Alsan)
• 1 teaspoon vanilla, ground

For the dough:

• 120 grams flour
• 60 g suar
• 1 teaspoon Baking powder
• 2 tablespoon, leveled soy flour
• 4 tablespoon water
• 60 g mararine, (e.. Alsan)

For covering:

• 3 small can Mandarine (s)
• 1 pack cake glaze, clear (vegan)
• 2 tablespoon sugar

Also:

• Margarine, and flour for the mold

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Instructions

1. Drain the mandarins and collect the liquid. Mix the pudding powder, 200g sugar and soy milk and cook to a pudding while stirring. Let cool down briefly, then add the silken tofu, soy yoghurt, ground vanilla and melted margarine and puree. Mix the flour, sugar, baking powder and soy flour for the dough. Add the melted margarine and water and knead.
2. Preheat the oven to 175 ° C (convection). Grease a springform pan (approx. 26cm) and dust with flour. Line the bottom of the pan with the dough and also pull up one edge. Then spread the vanilla mixture on the base and smooth it out. Place the mandarins on the vanilla mixture. Bake the cake at 175 ° C (fan oven) for about 80 minutes. Then let the cake cool completely in the pan.
3. Using 250ml of the collected tangerine liquid, the cake topping and 2 tablespoons of sugar, prepare a topping according to the instructions on the package and quickly distribute it over the tangerines.
4. The cake tastes best when chilled.