VEGAN TOFU TIRAMISU CAKE
Serves : 8
INGREDIENTS:
For the sponge layer:
- 2/3 cup (100g) ground almonds
- 1/2 tsp salt
- 1 tsp baking powder
- 6 tbsp coconut oil, melted
- 1/2 cup (120ml) milk of choice
- 1 cup (150g) gluten-free flour
- 6 tbsp maple syrup
- 150ml strong coffee (I mixed 1.5 tbsp instant espresso in 150ml hot water)
For the cream layer:
- 6 tbsp maple syrup
- 6 level tbsp almond butter
- 1/2 tsp instant espresso powder
- 2 tsp vanilla paste OR 3 tsp vanilla extract
- 396g Cauldron Original Tofu, drained
- 1-2 tbsp milk of choice
- Pinch of salt
INTRUCTIONS
- Preheat your oven to 180 ° C (Fan aid 160 ° C)/350 ° F
- To make a sponge: Mix the first 4 ingredients in a bowl, then pour in the oil, maple syrup and milk. Mix to merge.
- Pour the mixture into 8 square pan and bake for 15 minutes. Allow it to cool completely.
- To make a layer of cream: first drain tofu from the liquid as much as possible. I found the easiest way to do this is breaking tofu into a peanut milk bag/strained bag and squeezing all the liquid. You can also use muslin cloth.
- Blend all the ingredients from the cream layer in the food processor until smooth.
- To collect: I used this dessert ring to form my personal tiramisus *. Use one Ring to cut out 4 rings of sponge cakes, and then carefully slice each circle into two horizontally. You will get 8 round discs.
- Put one of the discs into the dessert ring, and drizzle over 2-3 teaspoons of brewed coffee. You need enough to absorb the sponge, but make sure you don't use too much if not, the sponge will become too soft.
- Top with a few teaspoons of the cream mixture, and then repeat the steps above so you end up with two layers of sponge and 2 layers of cream.
- Allow to cool in the refrigerator for 1-2 hours, then remove the rings and cover carefully with the cocoa powder and cherry.
