Page 53 - E-CookBook Healthy Future

Local food

Cloudy tofu cake with drizzle of 0,38
rhubarb Emissions
(g per kg food)

Equivalent
I aspire to use seasonal products. For example, I used a lot of rhubarb and it was
just this season’s product. In addition, I aspire to use every components in the to 1,63 km
cake so the food waste would the lowest possible. by car
I used the rhubarb because it was a season product and that means a lower
carbon footprint. And the lower the carbon footprint is, the more we are
saving the nature. It is awesome how a little thing like this can help to keep
the environment and climate cleaner.
Ingredients for 4: Preparation
Ingredients for 4:
Chocolate cake 12cmØ Directions: Rhubarb jam Directions:
120g wheat flour 1. Weigh the dry substances a bowl and mix well. (Inside the cake) 1. Add rhubarb and ja sugar in kettel and boil about 10-15
116g sugar 2. Add oatmilk, oil and white vinegar to dry substances and 50g rhubarb minutes.
12g cocoa powder mix. 19g jam sugar 2. Blend with hand blenber smooth and cool.
3g vanilla sugar 3. Grease the cake tin and add the dough to the tin.
2g baking soda 4. Bake cake at 150 degree about 30-45 minutes. Directions:
100g oat milk Rhubarb jam (decorate) 1. Add rhubarb and ja sugar in kettel and boil about 10-15
40g oil 40g rhubarb minutes.
1,6g white vinegar 10g jam sugar 2. Blend with hand blenber smooth and cool.
3. Finally sift jam.
Tofu-rhubarb filling Directions: Tofu-rhubarb Cake
coconut cream 55g 1. Add tofu and oil to the bowl. Blend with hand blender 1. Cut the cake from the middle into two parts.
20g coconut oil smooth paste. 2. Put the other side to cake cardboard and
½ vanilla bean 2. Add coconut cream 12,5g and blend with hand blender. apply half of the jam on cake.
12,5g sugar 3. Whisk coconut cream 55g. 3. Share the tofu-rhubarb filling into two parts
34g tofu 4. Boil the rhubarb and vanilla bean about 10 minutes and and put the other side in cake.
44g rhubarb puree with hand blender smooth. 4. Put another part of chocolate cake in cake
4g oil 5. Grate to lemon apsis and squeeze the lemon juice and and put the rest jam in cake and apply well.
5g lemon apsis add to the rhubarb. 5. Finally, add the rest tofu-rhubarb filling on
4g lemon juice 6. Mix rhubarb and tofu paste together well and add coconut top of cake and spread as smoothly as
12,5g coconut cream oil little bit at a time all the time mix. possible.
7. Mix whipped coconut cream with rhubarb mixture airly and 6. Put cake in fridge and leave to rest
well. overnight.
8. Lastly add sugar and mix.

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