Pulp of 2-3 vanilla beans or 4 tsp vanilla extract
Zest of 1 organic lemon
Juice of 1 lemon
70 ml 1/3 cup canola oil
2 Tbsp soy flour
100 ml 1/2 cup aquafaba (water of chickpeas)
1/4 tsp cream of tartar
100 gr 3/4 cup powdered sugar
1 tsp vanilla extract
Instructions
Mix flour, sugar, baking powder and soy flour
Add cold butter/margarine
Knead into a smooth dough – wrap it in foil and place it in fridge for approx. 30 minutes
Add the silken tofu along with all other ingredients into a mixer/food processor and mix on high level until the mixture is smooth, there shouldn’t be any chunks left
The more starch you use, the more solid the cheese cream gets
Put the aquafaba into a bowl and whip it using a mixer or food processor
Slowly stir in the cream of tartar, powdered sugar and vanilla
Depending on which machine you use, it may take a little longer for the aquafaba to stiffen, approx. 5-10 minutes
Preheat the oven to 180°C (356°F)
Take the cake base out of the fridge
Either grease a large springform pan ø 26 cm (10”) or two small ones ø 18 cm (7“) or line them with baking paper
Put the dough into the pan and press it down firmly as well as 2/3 from the sides
Put the cheese cream onto it
Bake the small pans for approx. 30-40 minutes, the large one for approx. 45-55 minutes
If you bake the golden drop cake with meringue, put the meringue onto the cake for the last 20 minutes and bake it
Let the cake cool off and take the cake out of the pan
