This dessert is one of my favourites because it is smooth, sweet and still healthy (assuming you don’t use a lot of sugar :-)). It can be prepared in many different ways.
To prepare 6-8 portions of dessert, we need:
- 200 g biscuits (you can find Lotus biscuits in almost every supermarket, but they are very sweet, so I personally prefer Digestive biscuits or other with lower sugar content)
- 400 g of natural tofu
- 400 g of plums
- 2 tablespoons of vegetable margarine
- Maple / Agave syrup
- 1 small lemon / lime
- 100 ml of vegetable milk / yoghurt
- 1 tablespoon of peanut butter
- 1 tablespoon of cinnamon
- 1 teaspoon of agar powder
Time of preparation:
This dessert will be prepared in about an hour (15 minutes of preparation and about 45 of baking). The cake should than rest overnight in the refrigerator.
We start with the plum layer, because its preparation takes the most time. First, wash the plums, remove the seed and cut plums into small pieces. Then place them into the baking dish, add the water so that they are approximately 90 percent immersed, add 1-2 tablespoons of syrup, cinnamon, and mix it thoroughly. Bake it at 200° C until the plums soften and the water volume is reduced to half. When the water volume is reduced, remove the bowl from the oven, sprinkle it with the agar powder and mix it thoroughly again. Reintroduce it into the oven for the next 3 minutes but reduce the temperature to 100° C. Then remove the plum bath, cover with lid and let cool it slowly.
Crush the biscuits thoroughly in a mixer. Then add the melted margarine and peanut butter. Put it into the baking tray and form a solid approx. half a centimetre layer on both the bottom and the sides. Put it into the oven at 150° C for 10 minutes.
While the corpus is baking in the oven, we can prepare the tofu layer. This is done by mixing tofu, vegan milk / yogurt, 1-2 tablespoons of syrup and squeezed lemon or lime in the mixer. When the corpus is baked, remove it from the oven and add the tofu cream. Place it into the oven again, this time for 15 minutes.
When you remove it from the oven, add the plum layer.
Let it cool down to room temperature and put it into the fridge.
The next day you can have this yummy for breakfast 🙂