- 200 g Küchenmeister Spelt Flour T630
- 85 g Sweet Nature Brown Cane Sugar
- 2 tsp. baking powder
- 100 g vegan margarine
- 3 tbsp. oat milk
- 250 g natural tofu
- 500 ml oat milk
- 200 g Sweet Nature Brown Cane Sugar
- 150 g Küchenmeister Cornstarch
- 1 pck. vanilla pudding powder
- 300 ml cocos whip or rice whip
- 300 g frozen berries
For the crust:
In a bowl mix together the flour, sugar and baking powder. Add the butter (in pieces) and 4 tablespoons of oat milk, and first using the dough hooks of an electric mixer knead the dough together. Continue kneading with your hands until a smooth dough forms. Form the dough into a ball, flatten into a disk, wrap it in cling plastic wrap and refrigerate it for ca. 30 minutes. Grease and lightly flour a springform pan (ca. 26cm Ø).
For the filling:
Defrost the berries and allow excess liquid to drain off. Crumble the tofu. Using an immersion blender, purée the tofu with 250ml of oat milk until creamy. Now add the cane sugar and mix well. Mix together the cornstarch, pudding powder and the remaining 250ml oat milk until smooth. Stir in the tofu-purée and the cocos whip/rice whip. Now stir in the berries.
Preheat the oven (conventional 200°C / fan 175°C). Remove the dough from the fridge, and on a lightly floured work surface roll out to a large circle (ca. 28cm Ø). Carefully place the dough into the prepared springform pan, pressing the dough up the sides to create an edge. Briefly restir the filling before pouring it into the pan.
Bake the cake on the second lowest rack for ca. 70 minutes (the cake will still be a little wobbly in the middle). Remove the cake from the oven and allow to cool.
Tip: Use your preferred non dairy milk instead of oat milk