Creamy and Fluffy No-Bake Passion Fruit Cake
Ingredients
Base
- 100 g vegan cookies with cream filling
- 50 g vegan butter, melted
Filling
- 200 g coconut yogurt
- 200 ml coconut whipped cream
- 2-3 tbsp sugar
- 1 sachet of Agar Agar powder (sufficient for 500 ml)
- 2 tbsp fruit powder, flavor Tropical (or substitute: mango powder , pineapple powder , papaya powder , passion fruit powder)
Passion fruit compote
- 4-5 passion fruits
- 1/2 tsp starch
- 1 tsp water
- 1 tbsp of sugar
Garnish
- grapes
- kiwis
Preparation
Add the cookies in the food processor and mix until fine. Add plant butter and mix well combined.
Lay out the baking pan with baking paper and spread the biscuit crumbs on the ground and press firmly. Put into the fridge.
In a bowl mix the coconut yoghurt, sugar and the fruit powder.
Beat the coconut cream until stiff.
Mix agar agar powder with 50 ml of water and cook for 2 min while stirring simmer (or see package instructions). Then stir in the coconut yoghurt mixture and then fold in the coconut cream with the whisk.
Now spread the filling in the baking pan and add in the refrigerator, let it solid overnight.
Carefully peel off the edge of the cake, if necessary go with a knife between the edge and the filling.
Put the passion fruit pulp and sugar in a small saucepan and heat. Mix the starch with water and stir in the hot passion fruit, simmer briefly while stirring, and then remove from heat. The compote should not be too liquid / thick. Let it cool and pour over the cake shortly before serving.
Decorate the cake with kiwis and grapes.
Storage
The cake lasts about 2-3 days in the fridge.
