Coconut Cream Cake V (Strawberries)

Ingredients for 1 servings:

• 80 g corn, ground
• 80 g brown rice, ground
• 80 g margarine, unhydrogenated
• 2 tbsp powdered sugar, or light cane sugar, less is better
• 1 pinch of salt
• 1 tsp vinegar, light
• 4 tbsp water, possibly 5 tbsp
• 600 g tofu, plain
• 500 ml water
• 250 g juice, beetroot
• 200 g cane sugar
• 1 pinch of salt
• 400 g desiccated coconut
• 180 g brown rice, ground
• Strawberries, rest
• 1 lemon(s), zest, juice and flesh
• 500 g strawberries

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

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

26 cm ring or springform pan with baking paper Preparation: First I made the shortcrust pastry (mixing bowl) with the ingredients given, pressed it into a 26 cm ring pan lined with baking paper (including the edge), took the base out, put the dough on top, put the next layer of baking paper on top, rolled out very thin with a rolling pin, put both layers with the cake base in the pan, leveled it a bit and put it in the fridge for about 30 minutes while I prepared the topping. Crumble the tofu, put it in a blender with the beetroot juice and possibly water, you can see how much is needed, it should make a creamy mixture, put this mixture in a mixing bowl. Halve the strawberries and place it on a flat plate the same size as the cake pan, add the remaining strawberries to the dough. Add the remaining water, along with 400g of desiccated coconut, 1 lemon zest, juice, and meat, sugar, salt, and rice. Mix well, adding more sugar if necessary. Remove the top layer of baking paper, adjust if necessary. The baking paper must also cover the edges. Move the baking pan back and forth so that the batter reaches everywhere. Now place the halved strawberries, cut-side down, on the batter. Place in a cold oven and bake at approximately 130°C for approximately 90-100 minutes, using a needle test. Allow to cool completely before removing the baking paper. Chill in the refrigerator before serving. Remove from the oven about 60 minutes before serving; ideally, let it rest overnight. P.S.: If you don’t have beetroot juice, use red grape juice, but then reduce the amount of sugar. My own recipe.