Serving amount: 12-16 portions
Preparation time:  30 min
Baking time: 40 min

Ingredients for the nut cake base

100 g ground hazelnuts
100 g cornmeal
100 g cane sugar
75 g whole grain buckwheat flour
50 g linseed, ground
5 g baking soda
1 g dashs of salt
100 ml rapeseed oil
60 g water

Ingredients for the cake filling

400 g silken tofu
500 g chestnut spread
100 g cashew nuts

Preparation of the cake base

1. Preheat the oven up to 170°C.
2. Mix all dry ingredients.
3. Add the oil and mix, so that you get a crumbly mixture (“Streusel”).
4. Now pour in the water and knead the mass into a sticky dough.
5. Grease the springform pan or line it with baking paper. Use your hands to press the dough into the corners, creating a thing edge and a flat cake base.
6. Use a fork to pierce several holes in the bottom of the dough so that the remaining air can escape and there is no air hole underneath after baking.
7. Bake the cake base for 10 min. 

Preparation of the cake filling

1. Pass the silken tofu and cashew into a blender and grind for about a few minutes until a smooth mixture.
2. add the chestnut spread into the mixture, then mix with the tofu in high speed mode.

Preparation of the cake

1. Spread the cake filling onto the baked cake base.
2. Put a large tray filled with water on the lowest part of the oven.
3. Bake the cake for half an hour in the preheat oven at 160°C.
4. Cool for a few hours in the fridge before serving.

Enjoy! 🙂

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