Mix flour, sugar, baking powder and soy flour

Add cold butter/margarine

Knead into a smooth dough – wrap it in foil and place it in fridge for approx. 30 minutes

Add the silken tofu along with all other ingredients into a mixer/food processor and mix on high level until the mixture is smooth, there shouldn’t be any chunks left

The more starch you use, the more solid the cheese cream gets

Put the aquafaba into a bowl and whip it using a mixer or food processor

Slowly stir in the cream of tartar, powdered sugar and vanilla

Depending on which machine you use, it may take a little longer for the aquafaba to stiffen, approx. 5-10 minutes

Preheat the oven to 180°C (356°F)

Take the cake base out of the fridge

Either grease a large springform pan ø 26 cm (10”) or two small ones ø 18 cm (7“) or line them with baking paper

Put the dough into the pan and press it down firmly as well as 2/3 from the sides

Put the cheese cream onto it

Bake the small pans for approx. 30-40 minutes, the large one for approx. 45-55 minutes

If you bake the golden drop cake with meringue, put the meringue onto the cake for the last 20 minutes and bake it

Let the cake cool off and take the cake out of the pan