1. Beat egg replacer and sugar until creamy; sift in the remaining ingredients except the melted margarine; Mix well then stir in the cooled margarine. Bake for 45 minutes at medium heat. Important: don‘t grease the cake tin at the sides, otherwise the dough will run there. Let the cake cool.
2. Short pastry: Mix all ingredients and knead to a smooth dough. Bake until golden brown (about 30 minutes at nedium heat).
3. Topping: Boil 1/4 litre of the cherry juice from the jar with the lemon juice in a saucepan, then stir in the custard powder, 6 tbsp. sugar and cherries, allow to cool.
4. Whip the Soyatoo! with the rest of the sugar (use cream stiffener if desired)
5. Use a piping bag to make three or four concentric circles of cream on the short pastry base, fill the spaces between with the filling. Place the first sponge layer on top, cover with cream, place the next layer of sponge on top, cover the cake on top and sides with cream, Strew chocolate on top top, decorate with cream roses and cherries.Finally refrigerate the cake so it can »settle« and get a little firmer. |
