Summary

Ingredients

For the filling:

• 400 g soy yourt (yourt alternative)
• 250 g cashew nuts
• 80 g aave syrup
• 100 g lemon juice
• 5 g aar aar, approx. 1 teaspoon
• 0.5 ½ organic lemon (s), grated zest it

For the ground:

• 250 g biscuit (s)
• 100 g veetable mararine

For the topping:

• 300 g raspberries, frozen
• 0.5 teaspoon ½ agar agar

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Instructions

1. For the filling, soak the cashew nuts in enough water to cover them for at least 2 hours or overnight.
2. Drain the cashew nuts and puree with approx. 100 ml of water and the yoghurt in a blender. Soak agar agar in lemon juice for 10 minutes and allow to swell cold. This step is very important! Then bring to the boil with the agave syrup while stirring. Then immediately add the agar-agar mixture to the cashew puree and puree well again. Optionally, add the zest of half an organic lemon here.
3. Melt the margarine for the bottom. Crush vegan and, if necessary, gluten-free cookies, e.g. crush them in a freezer bag with a rolling pin. Mix the margarine with the biscuit crumbs well. Press the mixture into a size 20 springform pan (goes well with the back of a tablespoon). Spread the filling on the bottom and place in the refrigerator for 2-3 hours or overnight until the filling is firm.
4. For the topping agar-agar, soak in water or juice from the thawed fruit for approx. 10 minutes. Then bring to the boil briefly. Briefly puree the raspberries in a blender and add the agar agar. Spread the topping on the cake and put it in the fridge again for a few hours.
5. Annotation:
6. The recipe is actually very simple if you follow the instructions for the agar-agar, but it takes a little longer because the cake has to stand a lot. If you don`t want to use finished cookies as the base, you can of course bake a base for fruit cakes yourself. Tastes delicious with speculoos or caramel biscuits, both vegan, but not gluten-free.