Base:Preheat the oven to 175°;C (level 2 - 3 for gas ovens). Mix all the dry ingredients. Mix the soy milk and the oil. Pour the liquid ingredients into the dry and stir to a smooth dough. Grease a 26cm diameter springform pan and strew with breadcrumbs.Fill the pan with the dough and bake for about 35-45 minutes (test with a skewer!). Leave it to cool and then slice horizontally with a knife or a thread into three equal slices, carefully separate and put aside on plates or boards.
1. Layer:Spread the bottom layer with as much boysenberry jelly as desired, but at least enough to cover it. Whip 1 pack Soyatoo! soy whip with vanilla sugar and spread on top of the jelly. You may want to put some cream aside for decorating (otherwise just whip a fourth pack;-)). Place the middle layer on top (take care not to break it!!)
2. Layer:Whip 1 pack Soyatoo! soy whip with about 1/2 sachet cream stiffener. Add about half of the drained boysenberry juice (from the jar or the frozen berries) - until you have the desired colour, as well as 2 tbsp. raspberry syrup. If the mixture is too runny, add more cream stiffener. Spread a thin layer of cream on the cake, then add the boysenberries, then the rest of the pink cream. Place the top cake layer on top (still taking care!)
3. Layer:Whip 1 pack Soyatoo! soy whip with 1/2 pack cream stiffener. Continue as with the second layer. Once you have the desired colour and consistency, spread the cream evenly on the cake and smoothen it.
Decoration:If you have enough left over, use the rest of the cream from the first layer to decorate the cake with a piping bag as wished, otherwise whip a fourth pack of soy whip with 1 sachet cream stiffener. Add the chocolate decoration as you wish.Refrigerate. |
