| Line a springform pan with baking paper. Mix the dry ingredients, then add the oil and water and mix to a creamy dough. Pour the dough into the pan and bake for about 45 minutes at 170°;C (circulating heat) in the middle of the oven. Let the cake cool completely and cut it horizontally into three layers. Take 4 tbsp. of the half litre of soy / rice milk and stir with the custard powder and sugar. Bring the rest of the liquid to the boil, stir in the custard powder and bring to the boil again. Stir in the rinsed, finely chopped strawberries, let the mixture cool and spread it on the bottom cake layer. When the custard mixture has cooled. place the middle cake layer on top. Whip the soy whip and spread it on the middle cake layer. Place the top cake layer on top. Melt the chocolate glaze in water bath and spread it as thinly as possible on the cake. Take care: if the chocolate is too thick, it makes the cake hard to slice! Spread the soy whip on the sides of the cake and decorate the top of the cake with it. Decorate the edge of the cake with the dark chocolate flakes. Arrange the strawberry and the chocolate lentils. Enjoy :-) |
