Strawberry colada cake with crispy bottom
very easy
60 mins
60 mins
Ingredients
- 1 can(s) (400 ml) unsweetened coconut milk (creamy)
- 3 g Agar-Agar (vegetable binder; supermarket)
- 50 g Almond kernels (with skin)
- 15 g puffed amaranth
- 25 g puffed wholemeal rice
- 1 coated Tsp Cinnamon
- 100 g vegan margarine
- 50 g demerara sugar
- 7-10 Tbsp Oil
- 1 Organic Lemon
- 1 package (300 g) Silken Tofu
- 50 g Agave syrup
- 150 ml Soy whip cream
- 250 g Strawberries
- 75 g Gelling sugar (2 : 1)
Directions
- 1
The day before, mix coconut milk and agar-agar. Bring to the boil while stirring, simmer for 2-3 minutes. Leave to cool for about 30 minutes, then cover and chill for about 45 minutes.
- 2
In the meantime, chop the almonds coarsely for the ground. Roast them in a pan without fat and take them out. Mix with amaranth, rice and cinnamon. Bring margarine and sugar to the boil while stirring. Mix well with almond mix.
- 3
Spread the bottom of a springform pan (20 cm Ø) thinly with oil. Spread the almond mix on it and press it to a base. Chill for about 30 minutes.
- 4
Rinse lemon hot, dab dry and finely grate the peel. 1⁄2 Squeeze the lemon. Stir 1 tbsp. juice, tofu, agave syrup and lemon zest until smooth. As soon as the coconut milk starts to attract and slightly gel, stir in the tofu cream.
- 5
Beat the whipping cream with the whisks of the mixer until almost stiff and fold in. Pour the coconut cream onto the crumb base. Chill for at least 5 hours, preferably overnight.
- 6
The next day for the strawberry jam wash, clean and puree the strawberries. Boil 150 g puree, 1 tbsp. lemon juice and jam sugar in a pot while stirring. Simmer for about 3 minutes. Let cool down for about 10 minutes.
- 7
Stir in the rest of the strawberry puree. Spread on the cake immediately. Chill for at least 1 hour.
Nutrition Facts
250 kcal
20 g
17 g
3 g
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