Sponge cake:Mix the egg replacer with the required amount of water until smooth, gradually adding raw sugar along with the vanillin sugar and beating until creamy.Sift the flour, starch, cocoa and baking powder. Fold into the egg replacer (don‘t stir), pour the dough into a greased springform pan, bake immediately at 175 - 200°; C for 25 - 30 minutes Let the cake cool completely. Test with a skewer!
Filling:Drain the cherries, keeping the juice, mix the starch with 4 tbsp. of the juice, bring the rest of the juice to the boil, remove from the heat, stir in the juice with the starch, bring briefly to the boil again, stir in the cherries, then let it cool. Add sugar and cherry brandy to taste. Whip the soy whip with sifted icing sugar, vanillin sugar and cream stiffener.Slice the sponge once horizontally, douse the bottom half generously with cherry brandy and spread it with jam, then the cherry mixture and 1/3 of the cream, and then place the second half of the sponge on top. Spread the sides of the cake evenly with the cream and mound cream on top of the cake and decorate with cream. Strew the cake with dark chocolate flakes. Enjoy! |
