John Myers
Ingredients for 1 servings:
- 700 g soy drink natural
- 400 g tofu, plain
- 250 g sugar
- 1 pinch of salt
- 125 g chocolate, bitter 85%, grind (almond mill)
- 150 g peanuts, blanched
- 150 g buckwheat, coarsely ground, semolina-like
- 1 bag of baking powder, for 500 g flour
- 100 g rum, 54%
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, egg-free, dairy-free, vegan
Place 200g of tofu in a tall container, add a little soy milk, puree with a hand blender, and then pour into the mixing bowl of a food processor. Repeat this process with the remaining tofu. Add the remaining soy milk and rum to the mixing bowl and stir. Roast the peanuts in a dry frying pan, grind them (almond mill), place them in a tall container, puree with a hand blender until the oil runs out and the mixture forms a homogeneous mixture, and add to the tofu. Grind the sugar, salt, buckwheat semolina, baking powder, and chocolate, mix, and slowly add to the tofu-soy mixture. Stir everything on medium speed for a good 2 minutes. Pour the mixture into a 26cm ring tin lined with baking paper, shake until smooth, place in a cold oven, and bake at 150°C for 80 minutes, using a needle tester. Allow the cake to cool completely before cutting, otherwise it will stick to the knife; overnight is ideal. The cake is beautifully light and very filling. My own recipe
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