Cake:250 g wholemeal flour
100 g ground almonds
3 heaped tbsp. Sojamehl
4 heaped tbsp. Kakao
1 sachet baking powder
200 g brown sugar
400 ml soy milk
4 tbsp. oil
Filling:1 sachet custard / pudding powder
300 ml cherry juice
500 g cherries
2 packs Soyatoo! soy whip
chocolate hail |
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Cake:Mix the flour, almonds, soy flour, cocoa, baking powder and sugar. Ad the soy milk and oil and mix to a ceamy dough! Pour into a greased springform pan. Bake at 180°;C in the middle of the oven!
Filling:
Stir 6 tbsp. cherry juice with the sachet custard powder. Bring the rest of the juice to the boil and then add the juice with the custard. Stir until the mixture thickens and then put aside to cool.
Slice the cooled cake into three slices (best of all with thread).
Whip the Soyatoo! soy whip. Spread first the cooled cherry mixture and then 1/3 of the soy whip on the first cake layer. Place the second cake layer on top. Then spread with a further third of the cream and place the last cake layer on top. Spread the cake with the rest of the cream and decorate with chocolate hail or cocoa.
You can vary by using espresso powder instead of the cocoa, but then I would leave out the cherries!
Have fun trying it out! |
