Green layer:Mix the dry ingredients.
Add the liquid ingredients and mix well.
Bake in a greased round cake tin at 150°; (circulating heat or middle rack) for about 60 minutes.
Red layer:Prepare the semolina according to instructions.
Put the cake wafers aside for use later.
Blue layer:Mix the dry ingredients.
Add the liquid ingredients and mix well.
Bake in a greased round cake tin at 150°; (circulating heat or middle rack) for about 60 minutes.
White layer:Whip the soy whip and cream stiffener until stiff.
Sides:Mash or blend the prunes (best of all with a mixer) and then stir with the water to make a smooth paste.
Layers and decoration:
1 Place the cooled green layer firmly in a cake ring (so that about 5cm hoher Rand frei steht), then cover evenly with the cake wafers and the raspberry semolina.
2 Refrigerate for 2 hours until the semolina has set and the cake ring can be removed. 3 Place the cooled blue cake layer on top to make a third layer and trim the edge on an angle to make a dome. 4 Now spread the soy whip as a dome on the blue cake layer. 5 Finally spread the side of the cake below the soy whip dome with the prune paste and decorate the dome and the lower side of the cake with popcorn. FINISHED! (Good aids: cake ring, cake tin for cake bases, large knife, stirring spoon, blender, hand mixer) |
