Coffee (buttercream) cake made from black-eyed peas

Ingredients for 1 servings:

• 400 g beans, black-eyed, grind
• 50 g coffee beans, with grind
• 3 cloves, grind
• 3 cardamom pods, grind
• 3 grains of allspice, grind
• 1 pinch of salt
• 200 g margarine, deli lactose-free
• 200 g sugar
• ¾ bag(s) of baking powder, for 500 g flour
• 600 g red wine, dry 14%
• Schnapps (plum brandy)
• Jelly, plum
• 200 g powdered sugar, sifted (Flotte Lotte)
• 1 pinch of salt
• 125 g chocolate, 80% approx.
• 200 g margarine, deli lactose-free

Instructions

Working time approx. 1 hour 35 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 20 hours 55 minutes

gluten-free, vegan

Mix all ingredients up to and including the baking powder until well combined, then slowly add the red wine and increase the speed to high. This should be done for at least 3 minutes so that the fat and red wine can combine well. Pour into a 26cm ring tin lined with baking paper and smooth it down. Place everything in a cold oven and bake at around 150°C for around 80 minutes, using a needle test. Place the ring tin on an upturned smaller saucepan. As the cake cools, the ring will loosen and fall to the bottom. Leave to stand overnight. Line a work surface, or rather a bit of it, with baking paper. Place the cake surface down on the baking paper and cut it in half once or twice crosswise. Carefully set the cut pieces aside. I just use two large, long knives. Brush the (top) cut surface(s) with plum brandy, make the plum jelly a little easier to spread with plum brandy and spread it on the top cut surface of the cake, then place the lid back on the bottom part using two knives. Put the icing sugar through the food mill into the mixing bowl of the food processor, add salt and 200g lactose-free margarine, and run the whisk on low speed. In the meantime, grind the chocolate onto a plate using the almond mill and add it to the mixture, bar by bar, and mix everything well. Make sure to cover the edges of the cake well so that the irregularities are not so visible. Spread the rest of the cream on the surface. Then put the cake in the fridge for a few hours (4-6) to set, but take it out about 30 minutes before eating so that the flavor can develop better. If children are eating with you, then leave out the brandy. Please consume the cake as quickly as possible, as this type of cake dries out and becomes crumbly. Cooking time: 40 minutes for cake, 15 minutes for filling, 40 minutes for topping. My own recipe.