Base:100 g margarine
200 g sugar
300 g flour
2 tbsp. soy flour + 4 tbsp. water
300 ml soy milk, ˝ sachet baking powder
2 sachet vanilla sugar
1 pinch salt
6 tbsp. cocoa powder
Topping:1 pack Soyatoo (300ml)
100 g grated coconut
4 tbsp. cocoa powder
1 sachet vanilla sugar
110g dark chocolate
2 jars morello cherries
cherry jam |
|
Base:Melt the margarine und mix with sugar and flour. Mix soy flour and water to a smooth mixture, then add soy milk and stir into the dough. Finally add the cocoa powder, the baking powder, the pinch of salt and the vanilla sugar and stir until smooth.
Bake at 180°; C (gas level 3) for 40 Minuten in the middle of the oven.
Topping:Let the base cool and then slice in half horizontally. Spread the lower half with the cherry jam and place the upper half upside down on top, so that the two cut sides are uppermost. Spread the second half with cherry jam as well and then cover completely with morello cherries.
Melt 100 g chocolate and then use to cover the side of the cake and the cherries.
Now whip the Soyatoo, then stir in 100 g grated coconut. Remove some 15 spoonsful and mix with 4 tbsp. cocoa powder and a sachet of vanilla sugar.
Spread the white cream on the top of the cake, use the coconut cream in a second laxer to make a ring around the edge and a small mound in the middle.
Between the ring and the mound lay out a ring a cherries and garnish the mound with a single cherry. Finally decorate the whole cake with 10 g grated chocolate and grated coconut. Bon Appétit! |
