Cake:Preheat the oven to 175°;C (circulating heat).Melt the chocolate in a water bath. At the same time blend 100ml water with cocoa, sugar and butter to a smooth mixture, then add flour, cinnamon, baking powder and chocolate, adding enough water to make a thick, creamy dough. Line the bottom of a springform pan with baking paper, grease and crumb the sides, pour in the dough and smoothen it. Bake for about 25 minutes and let it cool. Once cool, remove the cake pan ring and divide the cake into two layers with a thread. Carefully remove the top layer and put it aside, place the cake pan ring around the cake again.
Crème:
Blend the jelly and water and spread them on the base.
Make the custard with the soy milk according to the instructions on the packaging and spread it on the cake, then place the second cake half on top.
Fruit layer:Drain the morello cherries, keeping the juice. Distribute the cherries on the cake. Mix the starch with a little water to a smooth paste. Bring the juice to the boil in a saucepan, remove from the heat, stir in the starch paste with a whisk and bring to the boil again whilst continuing to stir. Pour the mixture evenly over the cherries up to the edge of the cake.The cake must now cool completely! Whip the soy whip with the cream stiffener, fold in the blueberries and spread on the cake. Now you can remove the cake pan ring and...done! |
