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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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