John Myers
Ingredients for 1 servings:
- 200 g flour
- 100 g sugar
- 230 ml soy milk (soy drink)
- 2 packets of vanilla sugar
- 1 packet of baking powder
- some cocoa powder
- 250 g margarine, vegan
- 1 packet of vanilla pudding powder
- 400 ml soy milk (soy drink)
- 1 packet of vanilla sugar
- 3 tbsp sugar
- 70 g dark chocolate, vegan
- 150 g nougat
- 2 glasses of cherries
- 1 pack of cake icing, red, vegan
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours
festive, vegan, egg-free, dairy-free
Mix all the ingredients for the batter, pour into a 26 cm springform pan, and bake at 175°C (convection oven) for about 20 minutes. Allow the base to cool, then halve it. For the nougat filling, cook the vanilla pudding according to the package instructions (using only 400 ml soy milk) and melt the chocolate and nougat into the hot pudding. Allow everything to cool to room temperature and, using a mixer, stir in the margarine (also at room temperature). Drain the cherries, reserving 250 ml of juice. Bring this to a boil and stir in the cake glaze powder. Fold in the cherries. Place a cake ring around the first layer and fill with the cherries. Cover with the second layer and allow to set. Spread the nougat cream over the cake and decorate. This cake can also be made in advance.
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