Difficulty: Easy
Serves 10
I’ve done a lot of creamy and chocolatey cakes on Like A Vegan, so I thought it was about time I did something a little fruity. This flirty little number has a subtle aroma of rosewater that cannot be beat!
Ingredients
- 12 Digestive biscuits
- 1/2 cup margarine (I used Nuttelex), melted
- 2 tablespoons caster sugar
- 1 carton of Soyatoo Topping Cream
- 1 tub Tofutti Better Than Cream Cheese
- 1/2 cup icing sugar
- 1/4 cup rosewater
- 2 drops pink food colouring
- Fresh strawberries, cut into slices
Method
- Grease a springform pan.
- In a large bowl, crush digestive biscuits until fine.
- Add the caster sugar and margarine and mix well.
- Press the biscuit mixture into the base of the tin firmly and evenly, set aside.
- In a large bowl, combine Soyatoo and cream cheese.
- Add the rosewater and food colouring, mix well.
- Sift in the icing sugar and combine with the other ingredients.
- Pour the cream mixture on top of the base.
- Smooth out and arrange strawberries on top before refrigerating for at least 3 hours before serving.
This both looks lovely and appears ridiculously simple to prepare. Thank you for this recipe. I have all these ingredients. 🙂
I made this without the biscuits as a pannacotta like dessert. It was delicious. By the way, you’re brilliant.
Nothing like the subtle aroma of rosewater, HANDY HINT: Make this cake in the shape of a spaceship and you will have the ‘shuttle’ aroma of rosewater haha. Nah that was a joke just make it in a regular circle- easier to cut!