800 g silken tofu
100 g xugar
100 g ground oat bran
pulp of 2-3 vanilla beans
Grated organic lime
Juice of one lime
Aquafaba
2 tsp baking powder
Preheat the oven to 180°.
Collect the dripping water from a tin of chickpeas and whisk together with a teaspoon of baking powder for 5-6 minutes to make beaten egg white
Blend the silken tofu with all the other ingredients in a good blender on high speed until smooth. There must not be any chunks left in it! The more oat bran you use, the firmer the cheese cream will be. Finally, fold in the aquafaba.
Grease a small springform pan and line the bottom with baking paper.
Pour the batter into the springform pan and bake for 50-60 minutes.
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