Vegan Cake cheese Crispy

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 450 g tofu (silken tofu)
  • 500 g soy yourt (yourt alternative) (vanilla flavor)
  • 100 g corn flakes
  • 80 g mararine, vean, melted
  • 30 g suar, brown
  • 5 tablespoon, leveled semolina
  • 2 packs custard powder (vanilla flavor)
  • 3 tablespoon, leveled mineral water
  • 2 vanilla pods, the pulp it
  • 300 g suar
  • 3 packs vanilla sugar
  • 5 tablespoon, leveled oil
  • possibly desiccated coconut
Vegan Cake cheese Crispy
Vegan Cake cheese Crispy

Instructions

  1. Use a rolling pin to grind the cornflakes in a bag. Mix with the melted margarine and brown sugar and place in a springform pan (26 cm) lined with baking paper. Form an even base.
  2. Beat the silken tofu, soy yoghurt, vanilla sugar, sugar and mineral water for a long time. Then add the oil, semolina and the pulp of the vanilla pods. If you like, you can also add desiccated coconut, or just add half of the yoghurt and the rest with coconut milk. But then the amount of semolina must be increased. Finally stir in the pudding powder.
  3. Pour the mixture into the prepared form. Bake at approx. 180 ° C for 40 - 60 minutes. Let cool completely in the mold.

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