September 9, 2019Target Healthy Eating
For the Crust
12 to 15 ounces Amaretto biscotti or your favorite plain cookie or biscotti
1 can marzipan ( bought mine at Nuts.com - they deliver in one day)
7 Tablespoons melted butter
For the Cake
1 teaspoon vanilla extract
3 ripe mangoes
1 cup plain water
9 teaspoons gelatin powder
18 ounces Tofutti (soy cream cheese)
1 can marzipan
2 cups plain yogurt
Zest of 1 fresh lemon
Juice of 1 fresh lemon (get at least 3 Tablespoons fresh lemon juice)
Garnish: Fresh mint leaves, blueberries, strawberries, edible flowers, anything you'd like. I found some yummy granola to sprinkle over the top of cake.
1. Get out a spring-form baking pan, food processor and electric beaters
2. Allow Tofutti to sit at room temperature for 3-4 hours to return to room temperature. Easier to beat, when soft. Hard to beat if the Tofutti is cold.
3. Cut each mango down, on either side of the pit. Remove the fruit from each half. Scrape fruit from the seed.
4. Put marzipan and Amaretti biscotti in food processor, then pulse until you get crumbs well mixed with the marzipan.
5. Add marzipan and melted butter to crushed Amaretti and marzipan, pulse until well combined.
6. Transfer to baking pan and press down until firm, keep refrigerated for later use. Use any flat object to press down on the crust mixture. Spend at least 1 or 2 minutes to be sure the crust has been pressed down, to assure a nice firm crust, when serving the cake.
7. Sprinkle gelatin powder over plain water and let it stand for 10 minutes.
8. Making the cake: In a bowl, combine Tofutti, vanilla extract and marzipan, then beat using medium speed until light and fluffy.
9. To the bowl, add in yogurt, lemon zest and lemon juice, beat over medium-low speed until mixture is smooth.
10. Gently heat the cup of water with the soaked gelatin, stirring until fully dissolved.
11. Add melted gelatin to the Tofutti cake mixture, mix until well blended.
12. Add mango pieces to the food processor and pulse until you have a puree.
13. Pour 1/2 of cake mixture onto your Amaretti crust and top with 1/2 of mango filling, repeat the same steps for the remaining.
14. Next, using a thin icing spatula, swirl the mango into the cake mixture, so as to distribute the mangos into the cake mixture in an interesting design.
15. When you're finished swirling (never mix or beat), cover the baking pan, then keep refrigerated overnight, until cake mixture has fully set.
16. To unmold, run a knife around the edge, then remove the ring gently.
17. Have fun garnishing your cake. Use whatever colorful, edibles you deem appropriate.
From Our Table to Yours
Have a Great Week Everyone!