| Crumble the biscuits (in a bag, using a rolling pin), mix with the margarine, bake at 170°; C about 7 minutes in a springform pan lined with baking paper and greased at the sides. Mix the starch with cold water and blend with the sugar, lemon zest and lemon juice until foamy. Bring the mixture briefly to the boil in a saucepan and then let it cool (in the fridge). Whip the Soyatoo! soy whip with the cream stiffener, fold into the cold lemon mixture and then pour into the springform pan and smoothen. Freeze the cake for at least six hours and take it out of the freezer fifteen minutes before serving it. |
