26 cm (11 inch) tart pan fluted with removable bottom (Quiche Pan)
For the base:
180 g flour
125 g margarine (see recipe here )
50 g raw sugar
a pinch of salt
Mix the margarine with the sugar until the sugar dissolves . Add the flour and mix well . Roll the dough in the schape of the form .
Bake in the pre-heated oven on medium heat ( 175 C ) for 15-20 minutes . Allow to cool.
1 pack silken tofu (350 g / 12.3 oz )
3-4 tablespoons raw sugar
2 tsp vanilla essence
1-2 tbsps. melted coconut oil (if you use soft silken tofu)
Place all ingredients in a blender and blend until smooth. Pour on the base.
For the topping:
1 jar cherry compote (700 g)
1 tsp. agar – agar
Drain the cherries well and keep the moisture.
Place the cherries evenly over the cream so that the entire surface is covered .
In a saucepan, cook the moisture from the cherries . When it starts boiling and add the agar (dissolved in a tbsp. syrup from the cherries, otherwise it will form lumps). Continue to cook for 2 minutes, still stirring. Allow to cool a little bit, checking and stirring regularly because it hardens relatively quickly.
Pour over the cherries making sure that all the empty spaces will be covered.
Whipped cream to garnish :see recipe here (for the this cake I used soy whipped cream).