Small Grasshopper Cake

Ingredients for 1 servings:

• 180 g flour
• 2 tsp baking powder
• 150 g sugar
• 20 g cocoa powder
• 175 ml carbonated mineral water
• 75 ml rapeseed oil
• 25 g pudding powder (cream pudding powder), vegan
• 1 tbsp sugar
• 300 ml soy milk (soy drink)
• 175 g margarine, room temperature
• 90 g powdered sugar, sifted
• 4 cl syrup (peppermint syrup)
• some food coloring, green, vegan
• 1 pack of chocolate mint bars, vegan, approx. 300 g
• 1 piece(s) dark chocolate, grated

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 55 minutes

vegan After Eight cake

Line a small 18 cm springform pan with baking paper and preheat the oven to 200°C (top/bottom heat). In the meantime, combine all the base ingredients to form a creamy batter. Pour the batter into the springform pan and bake on the middle rack for about 35 minutes. Test the doneness with a skewer. If any batter sticks to a skewer, cover the springform pan with aluminum foil and bake the cake for a few more minutes. Remove the cake from the springform pan, turn it out, remove the baking paper, and let it cool for 1 hour. For the filling, prepare a pudding from the pudding powder, soy milk, and sugar according to the package instructions and let it cool for 1 hour, stirring occasionally to prevent a skin from forming. In a bowl, beat the room-temperature margarine with the sifted icing sugar until fluffy, then stir in the pudding a tablespoon at a time. Finally, add the peppermint syrup and a dash of green food coloring. Fill 2 tablespoons of the mint cream into a piping bag fitted with a fine star-shaped or perforated nozzle and chill. Cut the cake base in half horizontally to create three layers. Place the first layer on a pretty plate and carefully spread a 1 cm thick layer of mint cream. Then carefully place the second layer on top, press down lightly, and spread the mint cream evenly all the way to the edges. Place the third layer on top and spread another even layer of mint cream. Now, stick the mint bars upright along the edge of the cake using very small blobs of the remaining mint cream. Using the piping bag, pipe small dots all around the top, sprinkle with chocolate shavings, and carefully insert a very small piece of mint bar into each dot. Refrigerate for 45 minutes to set. Tips: -Vegan food coloring is available from Wilton or – without azo dyes – from Biovegan. -Vegan pudding powder, e.g. from RUF, can be found in any well-stocked supermarket. -Chocolate mint bars, “vegan After Eight”, can be found, for example, from the Kaufland own brand or at Edeka.