Yeast dough:Mix the flour, yeast, fructose and salt, warm the rice / soy milk and add with the olive oil. Knead well, then place the dough in a floured bowl, cover and put in a warm place to rise.
Shortcrust pastry:Mix the dry ingredients, then add the water and oil and mix to a dough.
Bake at 175°;C in a springform pan (diameter 25cm).
Bake the yeast dough in a springform pan (diameter 25cm) at 190°;C (or one rack above the other cake.
In the meantime (filling/decoration):Mix the sugar, margarine and soy whip to caramel crème, put 2/3 aside and add the almonds to the rest. Also thicken the cherries well with the cream stiffener. Heat the dark chocolate in a water bath.
Let the cakes, caramel and cherries must be completely cool. Also refrigerate the Soyatoo! soy whip.
Once everything is cool, carefully slice the yeast cake in two horizontally.
The shortcrust pastry is the base - spread about 1 cm thick with half of the caramel without the almonds, on top of that about 2 packs whipped Soyatoo! with the coffee powder and the maple syrup.
Now carefully place the first half of the yeast cake on top, spread with the rest of the caramel without the almonds, and on top of that 2/3 of the cherries mixed with 1 pack whipped Soyatoo! soy whip.
A layer of soy vanilla ice cream on top of that makes it especially delicious.One way or the other, now‘s the time to place the second half of the yeast cake on top! Spread with half of the melted dark chocolate and let it cool completely.
Cover the top of the cake with the last pack of whipped Soyatoo! soy whip mixed with the juice of a lemon.
You can use the rest of the chocolate, cherries, cake crumbs, maple syrup, etc. as decoration.
Spread the almond caramel paste (chilled, but not too firm) on the sides of the cake - done! |
