Vegan Philadelphia cake

Ingredients for 1 servings:

• 125 g biscuit(s), vegan (e.g. lemon biscuits)
• 50 g margarine, vegan
• 200 ml lemonade
• 20 g powdered sugar
• 5 g agar-agar
• 200 g soy yogurt (yogurt alternative) (lemon and lemon balm flavor)
• 2 tbsp lime juice or lemon juice, fresh
• 20 g powdered sugar
• 300 ml soy cream (Soy Cream Cuisine) (Grano Vita or Sojatoo)

Instructions

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

(Ø 18 cm) a vegan (and low-fat) version of the classic Philadelphia cake, without gelatin

Crumble the vegan lemon cookies in a plastic bag with a rolling pin. Melt the margarine in a saucepan and add the cookie crumbs, mixing well. Pour the mixture into a cake pan lined with parchment paper (either an 18cm springform pan or a loaf pan. For a loaf pan, place the parchment paper in the pan so that the paper hangs over the edge; you can then use the parchment paper to lift the finished cake out of the pan). Mix the cold lemonade with agar-agar and sugar and bring to a boil until the agar-agar has dissolved (this mixture is a substitute for jelly and can also be used for a gelatin-free classic Philadelphia cake). Mix the yogurt with the sugar and lime juice. Pour the lemonade mixture (it can still be hot) into a bowl and fold in the yogurt mixture. Let it cool, stirring occasionally. Refrigerate the soy cream for a few hours before preparing. Now beat in a bowl with a mixer for at least 3 minutes. Important: You need to use whippable soy cream (available at health food stores; Soja Cuisine and Natumi are not suitable)! As soon as the lemonade-yogurt mixture begins to thicken and is at room temperature, carefully fold in the cream (agar-agar thickens at 35°C, which would be too warm for the soy cream; you have to wait for the right time). Pour the mixture into the cake tin and refrigerate for several hours (1-2 hours should be enough). You can use some leftover cookie crumbs for decoration. The cake is moderately sweet. If you like it sweeter, double the amount of sugar (I always halve the amount in other recipes). For a large cake (26 or 28 cm), double the amount. My goal was to make a vegan version of the classic Philadelphia cake. I made the recipe once and am very happy with the result. Because the vegan “substitute” ingredients are significantly lower in fat than those of the classic Philadelphia cake, the consistency is different and lighter (for comparison: yogurt with 2% fat instead of cream cheese with about 30% fat, soy cream with 11% fat instead of regular cream with 30%). The cake has about 196 kcal per 100 g. To make the cake a bit more filling, you could “drain” the yogurt overnight in a kitchen towel or use less soda. I don’t know how it would work with boiling the agar-agar in less liquid (you could perhaps mix the yogurt directly with the agar-agar and bring it to a boil).