Desserts from Italy
translated by Italian with
I'm not crazy about tofu but this cake was born just from two tofu cakes that were about to expire in the fridge .... I would say that the transformation is more than greedy! Down with the waste, live the improvised cakes!
Prepare the pastry by adding 40g of cocoa, 60 of sugar, flour, baking powder, oil and a glass of oat milk. Form a ball and set aside.
Prepare the filling by blending the tofu with 60g of cocoa, 80g of sugar, vanillin and half a glass of oat milk.
Roll out the pastry, covering a cake pan with a diameter of 26 (keep a little aside for the strips). Prick the pastry bottom and cover it with orange marmalade. Pour in the cocoa and tofu mixture.
Cover with the famous tart strips made with the pastry that you have kept aside and bake for about half an hour at 180 degrees.
Good snack / breakfast / midnight snack!