Tofu Cake With Sweet Potatoes And Peanut Butter Recipe by Francesca Diomede
Cooking Instructions 1 Grind the cookies into a powder, transfer to a bowl. Add the peanut butter and mix until the mixture is uniform. 2 Take the 16 cm springform pan and line the base with parchment paper. Place half of the cookies inside and press with the back of a spoon to compact them. Line the sides of the pan using the remaining cookies. Place in the fridge to set for 30 minutes. 3 In the meantime: Whip the coconut cream with a mixer and leave it in the fridge until ready to use. 4 For the cream: Boil the sweet potatoes, let them cool slightly, peel, and weigh the necessary amount. Blend with the tofu, adding a little water if necessary. 5 Add the sugar, coconut cream, egg white, spices, and potato starch, continuing to mix. 6 Take the pan with the cookie base from the fridge and pour the mixture inside. 7 Slightly level the surface and bake in a preheated static oven at 350°F (180°C) for about 40 minutes. 8 Remove the cheesecake from the oven, release the springform ring, and let it cool at room temperature. 9 Transfer the tofu cake to a plate and chill in the refrigerator for at least three hours before serving. After this time, sprinkle peanuts and powdered sugar on the surface. 10 Slice and enjoy with a nice cup of coffee or, if you prefer, hot tea. 11 12 With some coconut cream 1 Grind the cookies into a powder, transfer to a bowl. Add the peanut butter and mix until the mixture is uniform. 1 Grind the cookies into a powder, transfer to a bowl. Add the peanut butter and mix until the mixture is uniform. 2 Take the 16 cm springform pan and line the base with parchment paper. Place half of the cookies inside and press with the back of a spoon to compact them. Line the sides of the pan using the remaining cookies. Place in the fridge to set for 30 minutes. 2 Take the 16 cm springform pan and line the base with parchment paper. Place half of the cookies inside and press with the back of a spoon to compact them. Line the sides of the pan using the remaining cookies. Place in the fridge to set for 30 minutes. 3 In the meantime: Whip the coconut cream with a mixer and leave it in the fridge until ready to use. 3 In the meantime: Whip the coconut cream with a mixer and leave it in the fridge until ready to use. 4 For the cream: Boil the sweet potatoes, let them cool slightly, peel, and weigh the necessary amount. Blend with the tofu, adding a little water if necessary. 4 For the cream: Boil the sweet potatoes, let them cool slightly, peel, and weigh the necessary amount. Blend with the tofu, adding a little water if necessary. 5 Add the sugar, coconut cream, egg white, spices, and potato starch, continuing to mix. 5 Add the sugar, coconut cream, egg white, spices, and potato starch, continuing to mix. 6 Take the pan with the cookie base from the fridge and pour the mixture inside. 6 Take the pan with the cookie base from the fridge and pour the mixture inside. 7 Slightly level the surface and bake in a preheated static oven at 350°F (180°C) for about 40 minutes. 7 Slightly level the surface and bake in a preheated static oven at 350°F (180°C) for about 40 minutes. 8 Remove the cheesecake from the oven, release the springform ring, and let it cool at room temperature. 8 Remove the cheesecake from the oven, release the springform ring, and let it cool at room temperature. 9 Transfer the tofu cake to a plate and chill in the refrigerator for at least three hours before serving. After this time, sprinkle peanuts and powdered sugar on the surface. 9 Transfer the tofu cake to a plate and chill in the refrigerator for at least three hours before serving. After this time, sprinkle peanuts and powdered sugar on the surface. 10 Slice and enjoy with a nice cup of coffee or, if you prefer, hot tea. 10 Slice and enjoy with a nice cup of coffee or, if you prefer, hot tea. 11 11 12 With some coconut cream 12 With some coconut cream More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Dutch Oven Ham Hummus Stuffed peppers Dutch Oven Ham Hummus Stuffed peppers Liver Detox Drink In 5 Minutes Quick potato chips in 5 minutes Oats Mango Smoothies In 5 Minutes Raw Banana and Bell Pepper Poriyal Simple Fruit Salad(only fruits) Jamun(Blackberry)Red wine Shot Amarnath leaves kootu Mango Shake in 3 minutes Balkan Cevapi (Cevapčići) GHEE Mashed Potatoes Liver Detox Drink In 5 Minutes Quick potato chips in 5 minutes Oats Mango Smoothies In 5 Minutes Raw Banana and Bell Pepper Poriyal Simple Fruit Salad(only fruits) Jamun(Blackberry)Red wine Shot Amarnath leaves kootu Mango Shake in 3 minutes Balkan Cevapi (Cevapčići) GHEE Mashed Potatoes