| For the sponge mix the dry ingredients, adding small pieces of margarine and strring in the water, until you have a creamy mixture. Preheat the oven to 175 °;C. Cover an oven tray with baking paper, spread the dough on it and bake for about 15 minutes. Then turn onto baking paper and remove the other baking paper. Cover the sponge with a moist cloth and leave to cool. For the shortcrust mix the margarine, the icing sugar and the flour, adding 1-2 tbsp. water. Wrap the dough in cling film and put in the fridge for 30 min. After that knead the dough again and roll out on a floured surface. Place the cake tin on the dough and cut out the dough around it. Cover the oven tray with baking paper and lay the dough on it. Prick several times with a fork and bake for about 10 minutes at 200 °; in the preheated oven. Place on a rack to cool. Mix agar agar with 200 ml water, boil for 2 minutes ans let cool to room temperature. Whip the Soyatoo! soy whip according to instructions and stir in the agar agar. Then mix the raspberries with the sugar and fold into the soy whip. Spread the mixture over the sponge and cut the sponge into 6 equally wide strips. Briefly heat the rspberry jelly and spread it on the shortcrust base. Either put the base back in the cake tin or in a cake ring. Now carefully roll a sponge strip and place it on edge in the middle of the shortcrust base. Roll the remaining strips the same way and place them around the first one. Leave the cake to cool for 2-3 hours. Whip 400 g Soyatoo! soy whip, adding the inside of the vanilla pod and the cream stiffener. Whip until firm. Remove the cake ring and spread the cream on top and sides of the cake. Decorate with the remaining raspberries. Time for preparation: about 100 Min
Baking time: 20 minutes
Cooling time: about 3 hours |
