Bottom of the cake:
•millet flour 200 g
•cocoa 30 g
•baking soda 0.5 teaspoons
•Kasia without lactose 125 g
•powdered sugar 2 tbsp
•ground linseed 1 tablespoon
•water 3 tablespoons
Mass:
•natural tofu 600 g
•almond milk 200 ml
•powdered sugar 1 cup
•orange juice 150 ml
•potato flour 50 g
•coconut flakes 50 g
•lemon 1 items
Top of the dough:
•kiwi 3 pcs
•strawberries 3 pcs
Preparation:
1.Flaxseed fill with warm water. Mix the flour, cocoa, soda, powdered sugar, soaked in pulp and chopped Kasia in a bowl. Mix everything together with a mixer.
2.Place a cake with a diameter of 21 cm with Kasia and put it on baking paper. Roll out the dough. The bottom and sides of the mold are prepared with dough and prick with a fork.
3.Tofu imprint with excess water and blend together with orange juice. Wash the lemon, wipe the skin off and squeeze the juice.
4.In a bowl, mix tofu, powdered sugar, potato flour dissolved in almond milk, juice and lemon zest and coconut flakes.
5.Put the ready mass on the prepared bottom in the form. Put into a preheated oven and bake first 20 minutes at 200 degrees, then 40 minutes at 140 degrees. Haircut.
6.Wash the fruit. Peel the kiwi and cut it together with the sliced strawberries. Finished tofurnik decorate with fresh fruit.