Lightly cover the base of a round springform pan with ground hazelnuts to prevent sticking. Press the dough into the pan, raising it at the sides a little. Then spread with the fruit spread.

Whip the soy whip until stiff and melt the chocolate glaze in a water bath. Stir the galze into the soy whip and then distribute on the cake as desired.

Alternate recipe: see »Chocolate Cherry Cake"

Tip 1: If you soak the raisins over night, the dough is moister and has to be left in a warm place to dry, but that also makes it lighter. you can also vary the texture with the ground hazelnuts, just as you wish.
Tipp 2: Make both the cakes at the same time and use the chocolate cream to decorate the white cake and vice versa.