John Myers
Ingredients for 1 servings:
- 300 g spelt flour type 1050
- 120 ml sunflower oil
- 90 g raw cane sugar
- 2 tsp cream of tartar baking powder
- 3 tbsp water
- Fat for the mold, vegan
- Flour for the mold
- 800 g soy quark (quark alternative)
- 200 g soy cream (soy cream cuisine)
- 150 ml sunflower oil
- 60 g raw cane sugar
- 1 packet of vanilla pudding powder
- 50 g cornstarch
- 1 small lemon(s), organic, grated peel
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes
vegan
For the dough, combine the flour, oil, sugar, baking powder, and water in a bowl and knead well with your hands. Line the bottom and sides of a greased and floured springform pan with the dough. For the filling, whisk together the soy curd, soy cream, oil, sugar, starch, pudding powder, and lemon zest in a bowl. Spread over the base. Bake in a preheated oven at 175°C (top and bottom heat) on the middle rack for about 70 minutes. Then, open the oven door slightly and allow to cool.
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