John Myers
Contents
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Ingredients
- 400 g Wholemeal spelt flour
- 0,5 packet Baking powder
- 120 g Raw cane sugar
- 1 packet Vanilla sugar
- 100 g Ground hazelnuts
- 3 tbsp Cocoa powder
- 180 g Vegetable margarine
- 1 tsp Soy flour
- 400 ml Unsweetened soy drink
- 1 packet Custard powder
- 200 g Tofu
- 100 g Soy yogurt
- 1 glass Sour cherries
- Powdered sugar
Instructions
- Mix the flour with the baking powder, sugar, nuts and cocoa powder well. Mix the soy flour with 2 tablespoons of water and add to the flour mixture with the margarine. Knead well to make an even dough and put in a cool place.
- Make a pudding from the soy milk and the puddin powder with 2 tablespoons of sugar. Puree the tofu with the soy yoghurt and stir into the cooled pudding. Drain the sour cherries well.
- Grease a springform pan and dust with flour. Press half of the dough into the mold, form a thin base and a 2 cm high rim. Spread the pudding mixture on the dough, pour the Kiurschen over it and crumble the rest of the dough on top.
- Bake in the preheated oven for about 50 minutes at 180 degrees. When cool, dust with icing sugar, serve the cake chilled.
Nutrition
Serving: 100gCalories: 301kcalCarbohydrates: 28.9gProtein: 8.4gFat: 16.9g
