John Myers
Ingredients for 1 servings:
- 200 g wheat flour
- 100 g almonds, ground
- 20 g coconut blossom sugar
- 20 g agave syrup
- 110 g plant margarine, e.g. Alsan
- 2 tbsp water
- 2 tsp, heaped baking powder
- 1 kg soy yogurt (yogurt alternative), vanilla flavor
- 2 packets of vanilla pudding powder
- 140 g plant margarine e.g. Alsan
- 60 g agave syrup
- 300 g raspberries, frozen
- 2 tbsp agave syrup
- Raspberries, fresh, for decoration
Instructions
Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 25 minutes
for 12 pieces
Preheat the oven to 180°C (top/bottom heat). Line a 26 cm springform pan with baking paper and lightly grease the edges. For the base, mix the dry ingredients, then add the remaining ingredients and knead everything into a smooth dough. Press the dough into the springform pan. Form a 2-3 cm high edge on the sides. For the filling, melt the margarine and then mix with all the ingredients until smooth. Then pour the dough into the springform pan. Bake for 1 hour, then let stand for another 10 minutes in the turned-off and closed oven. The filling won’t be completely firm yet, but don’t let that worry you. Simply cool for an hour and then let it set in the refrigerator for another 3-4 hours. For the topping, heat the frozen raspberries in a saucepan. When they’re soft, mash them with a fork and sweeten with a little agave syrup. When the cake is firm, spread the raspberry puree in the middle and decorate with the fresh raspberries.
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