John Myers
Ingredients for 1 servings:
- 400 g silken tofu
- 500 g soy yogurt (yogurt alternative)
- n. B. Agave syrup, approx. 50 – 60 g
- some vanilla, ground
- 1 packet of vanilla pudding powder
- 75 g cornstarch
- 125 g vegetable margarine
- ½ lemon(s), juice
- some fat and breadcrumbs for the form
Instructions
Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes
Low carb suitable
Combine all ingredients in a bowl and blend until smooth. There should be no lumps. You can sweeten it to taste. Tip: I used about 50-60g of agave syrup. You can also use stevia, Xucker, etc. Preheat the oven to 175°C (top/bottom heat). Grease a 26cm springform pan and sprinkle with breadcrumbs. Pour the cake mixture into the pan and smooth it out. Bake in the hot oven for 60 minutes. When the time is up, leave the cake in the oven for another 15 minutes so it can continue baking in the residual heat. Or let it cool completely in the oven. The cake should also not be removed from the pan until it is completely cool. Per serving approx.: 67 kcal, 1.7g fat, 8.8g carbohydrates, 3.8g protein.
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