500 gr of digestive biscuits
120 gr of rice malt
250 gr of natural tofu
250 gr of tofu spreadable cream
1 tablespoon of grated lemon zest
The juice of 1 ½ lemon
180 grams of sugar
1 tablespoon of cornstarch
2 tablespoons of natural almond milk
For the topping
2 firm pears
½ glass of still red wine
5 juniper berries
½ star anise
1 cinnamon stick of about 6 cm
2 tablespoons of brown sugar
Put the wine and spices in a bowl and leave to flavour for an hour.
Preheat the oven to 175°C. In a bowl, crumble the biscuits, mix them with the agave syrup and line the bottom of a 22 cm cake pan - previously covered with baking paper - and bake for 5 minutes.
In a mixer, combine the tofu, the cream cheese, the grated lemon, the lemon juice and the sugar and the corn starch previously dissolved in the almond milk and blend until a soft cream is obtained which will be placed on the cookies. Bake for 25 minutes (always at 175 °C) and then another 15 minutes at 165 °C. Allow to cool on a wire rack and then chill in the refrigerator for at least 4 hours.
Filter the wine and sprinkle the pears. Leave a few minutes to flavour and filter the pears too. Put two tablespoons of brown sugar and 4 tablespoons of spiced wine in a pan. Caramelize the pears, let them cool and use them to decorate the cake together with spices to taste.