Lenten Cake with Strawberries and Pineapple

In a large bowl, start by mixing the flour with the salt, essential ingredients for creating a delicious and crispy crust. In another, smaller bowl, combine the oil with the water, forming an emulsion that will enrich the dough's texture. This liquid composition is gradually poured over the flour mixture, mixing with a spatula or with your hands until a homogeneous dough is formed.

Once the dough is obtained, place it between two sheets of cling film, and using a rolling pin, roll out an even sheet to the desired thickness. It is important to measure the size with a tart pan to ensure that the dough will perfectly cover the base and edges of the pan. After achieving the desired size, carefully peel away the cling film from the top and place the dough in the tart pan, avoiding the use of the second film to prevent damaging the dough. Once placed, press the dough well to eliminate any air bubbles and prick it with a fork to allow for even baking. Bake the crust at medium heat for about 20-25 minutes, until golden.

Meanwhile, we prepare the cream. The tofu cheese is well drained, and the canned pineapple is finely chopped. These ingredients are added to a blender, along with the lemon juice, honey, vanilla, a pinch of salt, and the two tablespoons of cornstarch. Blend everything until you obtain a fine and creamy composition. Transfer the resulting cream to a pot and heat it, stirring continuously until it thickens.

For those who wish to follow the original recipe, a fruit sauce can be prepared. In another pot, mix the other two tablespoons of cornstarch with grape or apple juice and honey. Heat for a few minutes until the sauce becomes slightly viscous.

Assembling the cake is done after the crust has completely cooled. Pour the tofu and pineapple cream over the tart crust, spreading it evenly with a spatula. Decoration can be done with slices of mandarins or other fruits, and the previously prepared cornstarch sauce is poured on top. It is recommended to refrigerate the dessert to firm it up well. Personally, I added some fresh strawberries on top and decorated with plant-based whipped cream, flavored with a little mint essence, thus providing a wonderful contrast of flavor and color. This dessert is not only a pleasure for the taste buds but also a feast for the eyes!

 Ingredients: Crust: 1 1/4 cups all-purpose flour, 1/3 cup oil, 4 tablespoons cold water, 1/4 teaspoon salt. For the filling: 4 mandarins (I used strawberries, 400g), 1 cup tofu (I used very soft tofu that I drained well), a pinch of vanilla, 1/2 cup finely chopped pineapple compote (I used 3/4 cup + mint and pineapple essence), 1/4 cup + 2 tablespoons honey, 2 tablespoons lemon juice, 1 cup white grape or apple juice (I skipped this step), 4 tablespoons starch, a little salt, vegetable whipped cream (added by me), strawberries (added by me for decoration), fresh mint leaves (added by me for decoration).

 Tags:  flour oil fruits apples lemon honey strawberries lactose-free recipes vegetarian recipes cake