Casserole dish 20x28 cm
Cake base:
-2 egg substitute
-100 g oat bran (finely ground)
-80 g erythritol
- 1/3 package cream of tartar baking powder
-85 g soy curd or Greek yogurt
urt
- orange zest 1/2 orange
- chickpea water from a can (aquafaba)
Preheat oven to 180 degrees
Mix egg substitute and let it swell for 5 min. Beat chickpea water with 1/2 tsp baking powder to egg whites (aquafaba). Beat egg substitute with erythritol until foamy. Stir in oat bran, soybean curd and baking powder. Finally, fold in aquafaba. The mixture looks like a lot, but reduces by half during baking
Bake for 20 minutes and let cool in the pan. Can be drizzled with cold espresso.
Spread 1/4 jar apple pulp (apple pulp is unsweetened) on cake base.
Quark mixture:
- 250g vegan quark or vegan Greek yogurt.
- juice of half orange
- 6 drops of bitter almond flavoring
- 30g powdered erythritol (ground by yourself)
- a pinch of bourbon vanilla, ground
Whisk until creamy. Spread over the apple pulp and smooth. Dust with SOLIS ROW CACAO and enjoy.
