| The Madeira cake is for the base. It can also be baked the day before, so you don‘t have to wait for it to cool. Bake the cake according to the instructions, but bake it in a round baking tin 10-15 minutes less, so it doesn‘t get too hard. If the surface is too uneven or the cake is too high, trim off what isn‘t needed with a knife. This also makes the base juicier, because the jelly, which can also added more generously according to taste, can soak into the base more easily. Now fasten a cake ring around the base. For the tofu and cream mixture whip the Soyatoo! Soy Whip and then put it in the fridge when it‘s firm. Then mix the silken tofu with the icing sugar, perhaps adding a knife tip of vanilla powder, stir in the guar gum powder evenly and finally fold in no more than two thirds of the whipped cream. Spread the mixture on the jelly-covered base and refrigerate until firm. Before serving remove the cake ring and use the rest of the cream to garnish the cake. |
