for 12 persons

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  • Preparation Shortcrust pastry (bake the day before):
  • Preheat the oven to 180°C bottom and top heat.
  • Put all the ingredients for the shortcrust pastry in a bowl and knead into a dough with your hands. Place in the fridge for 30 minutes.
  • Then spread the shortcrust pastry in a springform pan with a diameter of 26 cm. Form a 3-4 cm high rim.
  • Pre-bake the short pastry at 180°C bottom and top heat for 10 minutes.
  • Preparation of yoghurt cream:
  • First melt the margarine in a saucepan and leave to cool.
  • In a mixing bowl, whisk together the PLANT B Egg, soy yoghurt, sugar, lemon and vanilla custard powder. lemon and the vanilla custard powder.
  • Then add the liquid margarine.
  • Pour the yoghurt cream onto the pre-baked short pastry and sprinkle with the flaked almonds.
  • Bake the cake at 160°C bottom and top heat for 90 minutes.
  • Remove the cake from the oven and leave to set for a day, so that the cake becomes nice and firm.