| Preheat the oven to 190°;C (bottom heat). Grease a springform pan (26 cm diameter) and put it in the fridge, so that the margarine doesn‘t mix with the dough when you pour it in. Mix the egg replacer with the raw cane sugar, add a pinch of salt. Melt the margarine, stir in the soy milk and mix with the egg replacer and sugar mixture. Add the wholemeal wheat flour, wholemeal rye flour and starch, and blend to a smooth dough, adding a little soy milk if needed. Stir in the baking powder. Coat the boysenberries with wholemeal flour, so that they don‘t sink to the bottom of the cake during baking, and fold them into the dough. Pour the dough into the greased pan, smoothen, and put in the oven on the lowest rack. After about 15 minutes reduce the temperature to 100°;C and bake the cake for 15 more minutes. Test the cake now and again with a skewer. When no more dough sticks to the skewer, the cake is done. Take the cake out of the oven, let it cool for 10 minutes, then remove from the pan. Put a few boysenberries for the decoration aside, mash the rest with a fork, add 300 ml soy whip and blend briefly, add a sachet cream stiffener and then whip for about a minute. Place a cake ring around the cake base, Spread the whipped soy whip evenly on top and smoothen it. Remove the cake ring and refrigerate the cake for a short time. Whip 300 ml soy whip with 2 sachets cream stiffener, spread the cake on all sides, put the rest of the cream in a piping bag and decorate the cake. Decorate the cake with the remaining berries. Melt the chocolate glaze, pour into a small piping bag and squirt any decorative shapes you like onto baking paper. When they‘re cool, carefully lift them off the paper and decorate the cake with them. |
