Ingredients for a 28 cm springform tin:

For the sponge:
150 g spelt flour (80%)
1 tablespoon cocoa powder
50 g whole cane sugar
approx. 65 g plant-based margarine (Alsan)
Almond oil or 1 tablespoon almond liqueur
3 tablespoons plant-based milk
For the filling:
200 g plain tofu
400 g silken tofu
1 tablespoon sunflower oil
4 tablespoons plant-based milk
Juice and zest of 1 lemon
80 g whole cane sugar
1 pinch of ground vanilla
50 g vanilla custard powder (vegan)
In addition:
approx. 300 g strawberries
approx. 130 g strawberry spread
approx. 2 tablespoons orange peel liqueur

Method:

1. For the shortcrust pastry, mix the spelt flour and cocoa powder. Combine with the whole cane sugar and plant-based margarine to form a crumbly mixture. Mix a few drops of almond oil, or the almond liqueur, with the plant-based milk and gradually add to the dough. Knead thoroughly.
2. Grease the springform tin well and line the base with the dough. Bake in the oven at 160°C for about 10 minutes.
3. For the filling, mix the firm natural tofu, silken tofu, sunflower oil, plant-based milk, lemon juice and zest, whole cane sugar, ground vanilla and vanilla custard powder, then stir until smooth. Now pour this filling into the springform tin on top of the baked base and bake at around 180°C for just under 40 minutes. The top should feel dry to the touch. Then leave the cake to cool slightly in the tin.
4. Wash, hull and slice the strawberries. Remove the cake from the springform tin, then arrange the strawberries over the cooled cake.
5. Gently heat the strawberry spread with the orange peel liqueur, stirring continuously, until smooth, then pour over the strawberries.
6. Chill until ready to serve.

Product description:

Silken tofu contains more water than other types of tofu and is therefore much softer and creamier. Thanks to this texture, it can be used to make creamy desserts, sauces, soups, dips and fillings. Silken tofu is particularly popular in vegan cooking as a substitute for quark and cream.