Coconut Cream Cake VI (Apricots)

Ingredients for 1 servings:

• 100 g buckwheat, ground
• 100 g brown rice, ground
• 100 g margarine, unhydrogenated
• 1 pinch(s) of salt, sugar
• 4 tbsp grape juice, 4 – 5 tbsp
• 1 tsp vinegar, light
• 500 g apricot(s)
• 800 g tofu, plain
• 400 g coconut, grated
• 200 g brown rice, ground
• 1 pinch of salt
• 750 ml wine, white, dry (12.5% ​​approx.)
• 200 g banana(s), weighed stretched out
• possibly powdered sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free, egg-free, cow’s milk-free, vegan

26 cm Æ ring tin with baking paper Prepare the shortcrust pastry from the listed ingredients and mix well. Fill a 26 cm springform ring tin completely with baking paper, remove the base with baking paper, place the dough on top, add another layer of baking paper and spread evenly with a rolling pin, even over the edges, put everything back in the tin, adjust well and put everything in the fridge, then the top baking paper can be easily removed. Place the apricots in boiling water for approx. 2-4 minutes until the skins burst on some of them, drain and refresh, peel, halve and place on a large dinner plate the size of the baking tin. Chop 2 x 400 g of tofu and add about half of the white wine to each one; it should be creamy or just runny. Pour into a large mixing bowl, rinse the mixer with the rest of the white wine, add the coconut, salt, sugar and 200 g ground brown rice and mix well. Peel and peel the bananas, cut them into small pieces, and carefully fold them into the batter with a wooden spoon. The pieces should remain intact. Remove the baking paper from the top, pour the batter into the batter, and move the pan back and forth to ensure the batter reaches every corner and is smooth. Place the apricot halves on top, cut-side down, pressing them slightly into the batter if necessary. The batter should fill the baking pan to the brim. If you don’t want it so high/full, use only 400g tofu, 200g grated coconut, 125g sifted powdered sugar, 100g brown rice, 400ml dry white wine (12.5%). Adjust to taste. The baking time will be shortened. Place in a cold oven at approximately 130°C for approximately 100–120 minutes. Test with a needle. Let it cool completely until it’s firm, then unwrap it. If desired, sprinkle with powdered sugar before serving. My own recipe.